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Mooli Paratha Recipe | Radish Paratha Recipe | How to make mooli paratha | Radish Stuffed Flatbread Recipe
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Mooli Paratha Recipe | Radish Paratha Recipe | How to make mooli paratha | Radish Stuffed Flatbread Recipe

Mooli Paratha Recipe is an Indian whole wheat flatbread stuffed with grated and spiced mooli/radish. Punjabi style Muli ka Paratha is a popular Punjabi Breakfast in North India.
Course Flatbread
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings 10
Calories 156kcal
Author Garima Rastogi Dublish

Ingredients

Mooli Paratha Recipe Ingredients:

    Ingredients for Mooli Paratha Dough:

    • 2 cups Whole Wheat Flour/Atta
    • ½ tsp Salt
    • cup Water for kneading the dough

    Mooli / Radish stuffing Ingredients:

    • 2 cups Radish / Muli (grated)
    • 2 tsp Fresh Coriander (finely chopped)
    • 1 tsp Green Chili (finely chopped)
    • ½ tsp Ginger (grated)
    • ½ tsp Salt
    • 1 pinch Asafoetida / Hing
    • ¼ tsp Red Chili Powder
    • ¼ tsp Carom Seed / Ajwain
    • ½ tsp Coriander Powder
    • ½ tsp Garam Masala
    • ½ tsp Amchur Powder / Dry Mango Powder

    Ingredients for Roasting the Muli Paratha:

    • ½ cup Oil or Ghee
    • ½ cup Wheat Flour for dusting

    Instructions

    Mooli Paratha Dough Recipe:

    • Firstly, take 2 cups whole wheat flour/atta along with ½ tsp salt (adjust as per your taste) in a big bowl.
    • Additionally, add water gradually as required and bring the mixture together.
    • Further, combine all the ingredients and Knead them into a smooth soft dough.
    • Keep kneading this for about 5 minutes.
    • Finally, cover and keep the muli paratha dough aside for 25-30 minutes.

    Stuffing / filling recipe for punjabi mooli paratha:

    • Firstly take 2 cups of grated radish/mooli.
    • Now, squeeze the grated muli/radish in a markin cloth.
    • After that, take the squeezed mooli into a mixing bowl.
    • Additionally, add finely chopped fresh coriander, green chili, grated ginger, salt, asafoetida/hing, red chili powder, coriander powder, garam masala, carom seed /ajwain, and amchur powder.
    • Now mix all the ingredients well.
    • Check the taste and add more salt or any other spices as per your taste.
    • Finally, Mooli stuffing or radish filling/stuffing is ready now.

    Mooli / Radish Paratha Recipe:

    • Firstly, pinch and make smalls ball from the dough.
    • Take a dough ball and Flatten it and dust it with whole wheat flour/atta.
    • Roll out in a circle of about 4 to 5 inches in diameter.
    • Place a tablespoon of mooli stuffing or radish stuffing onto the flattened surface and press them with your fingers.
    • After that, take the edge and start pleating as well as bringing the pleats to the center. Join the pleats together.
    • The pleats must be joined well; otherwise, there will be gaps while rolling and the filling comes out.
    • In case you do see the filling, then just take a small piece of dough and cover the gap.
    • Dust some flour and start rolling the paratha.
    • Roll this muli ka paratha to about the same size as that of a chapati or roti.
    • Place the mooli stuffed paratha on a hot tawa or griddle.
    • When one side has partially cooked, flip the paratha.
    • Now partially cook this side too.
    • Drizzle about 1 tsp of oil or clarified butter on the partly cooked part.
    • Flip again and this time this side has to be cooked more than the previous side. You will see brown spots on the muli ke parathe.
    • Spread some oil or clarified butter on this side too. A well-made and well-roasted paratha will puff up.
    • Press it down with a spatula.
    • Flip again once or twice till both sides of Mooli ka Paratha are cooked properly.
    • You should see crisp brown spots on the radish stuffed paratha.
    • Make all Muli Parathas this way and stack them up in a roti basket or casserole.
    • Now your delicious and yummy Mooli Parathas are ready to be served.
    • Finally, you can serve this tasty and crispy Muli ka Paratha with some extra butter, mix vegetable pickle, curd, and coriander chutney.