Mooli Paratha Recipe or Radish Paratha Recipe: a famous shallow fried punjabi paratha made with spicy grated radish / mooli. Molli paratha tastes best when served with thick yogurt, pickle and a dallop of butter on top.
Mooli paratha or radish paratha is another version of Indian flat bread which I often cooked at my home for breakfast. In my family I prefer making fresh breakfast everyday. Usually I make sandwiches, uttapams, parathas on weekdays and something fried like suji kachori, sesame fingers, samosa bytes etc. on weekends.
Mooli parathas can be made as stuffed but today I am posting no stuffing mooli paratha recipe. I like this version of mooli paratha or radish paratha better than stuffed mooli parathas as it does not require lot of prep work and also easy to handle.
In this recipe of making mooli paratha first I grated mooli or radish. You can also use radish leaves along with grated mooli in this recipe. Just fine chop them and mix them along with radish. I also used carom seeds while making mooli paratha dough as carom seeds are good for digestion. I like to add them in most of parathas, puris and sometime even in chapatis I make at home. I also added fine chopped green chillies in the dough but it is optional, you can very well skip it.
Mooli paratha or radish paratha dough does not require much water while kneading as mooli or radish itself holds lot of water. While kneading radish releases the water which is almost sufficient to knead the dough. You would require to knead this dough for little longer time than normal so that radish releases all the extra water and you get elastic and soft dough that is essential for making nice soft and puffed parathas.
These mooli parathas are very easy to roll. To make your parathas puff make sure to roll them evenly with gentle hands from all the sides. These parathas remain soft for long time so you can make them ahead of time and pack them in paper napkin and store them in ziplock, ideal for carrying out.
Watch my no stuffing Punjabi Mooli Paratha recipe video with easy to follow instructions
Mooli Paratha or Radish Paratha detailed recipe card below:
- Whole wheat flour(atta): 2 cups,
- Grated radish or mooli: 1 cup,
- Carom seeds or ajwain; 1 tsp,
- Fine chopped coriander leaves(hari dhania): 2tbsp,
- Fine chopped green chillies(hari mirch): 2,
- Salt to taste,
- Dry wheat flour for rolling
- Mix wheat flour, grated radish, salt, chopped coriander leaves and green chillies, carom seeds.
- Mix everything and knead hard but smooth dough.
- Take some oil in palm and rub it on the dough.
- Cover and let the dough rest for 15 minutes.
- After fifteen minutes take some oil in your palm and knead the dough once again.
- Now take a small portion of the dough and make a ball shape.
- Roll the ball to small circle and spread little oil on it.
- Now gather the sides at the top, press and gently smoothen the sides.
- Roll the mooli paratha evenly with gentle hands to a small chapati.
- Heat the pan at medium high heat and put the rolled paratha over it.
- When you see the bubbles flip the mooli paratha.
- Apply little oil and gently press the paratha from all the sides.
- Flip it over again and also put some oil on this side.
- Cook till some brown spots appear on the paratha.
- Mooli paratha or radish paratha is ready.
- Serve mooli paratha with pickle, yogurt, chutney or curry.
2. Kneading the dough for 5_ 10 minutes will give elasticity to dough which gives soft paratha.
3. Try to roll the paratha evenly with gentle hands that will give us puff paratha.
4. You can store these mooli parathas for at least two days just let them cool down for some time then wrap them in paper napkin and store them in zip lock.