Mooli paratha is made with a spicy stuffing made with grated radish, onions, and other spices inside a paratha. It is then fried on a medium flame to perfection. Read my recipe to learn the steps to make mooli paratha at home.
KEY TAKEAWAYS
- Mooli paratha is a hot favorite in India, especially in the winter seasons.
- Serve it hot with any vegetable, green chutney, or Dahi.
- Mooli paratha tastes slightly tangy, spicy, and earthy.
- Other similar recipes are gobi paratha, aloo paratha, and methi paratha.
The Ingredients:
To make the dough:
- 2 cups wheat flour
- ½ tsp salt
- 1 tsp cooking oil
- Water as required
To make the stuffing:
- 400 grams radish (grated)
- ½ tsp cumin seeds
- 2 tbsp cooking oil
- 1 piece green chili (chopped)
- ½ tsp asafetida (hing)
- ¼ cup onions (chopped)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp garam masala powder
- ½ tsp dry mango powder (amchur)
- Salt to taste
To make the stuffed paratha:
- Cooking oil or ghee (as required for greasing)
I learned this recipe from the son of a cousin. He stays in a college. This is his favorite dish in his hostel mess. I asked him if he could get the recipe for me and send it over WhatsApp.
I made it the next day. My husband said it had a college charm, and my boys felt grown-up eating it. Now, this is our hostel-style weekend lunch. That moment reminded me that even young boys can carry the taste of home—or adopt one—enough to share it back with a family who loves to cook.
How to Make Mooli Paratha? (Step by Step Guide with Images)
Step 1: Take 2 cups of wheat flour and put ½ tsp of salt and 1 tsp of cooking oil in it. Mix them nicely first. Then add water as required and make a soft dough. Cover it and keep it aside for 10 minutes to set properly.
Step 2: In the meantime, take 400 grams of radish, clean, peel, and cut them into smaller pieces. Then, grate them.
Step 3: Grated radish will have lots of moisture in it. Squeeze them to extract the water.
(Pro tip: Do not throw the water. You can use it in a curry or while making the dough for the paratha, if you have not made it already.)
Step 4: Now, heat 2 tbsp of cooking oil in a frying pan on a low flame. When the oil is hot, put ½ tsp of cumin seeds and 1 piece of chopped green chili in it. Fry them for about half a minute.
Step 5: Now, add ½ tsp of asafetida (hing) and ¼ cup of chopped onions in it. Fry them until the onions become soft.
Step 6: Now, add the grated radish to it and mix nicely.
Step 7: Then, add ½ tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of coriander powder, ½ tsp of dry mango powder (amchur), and ½ tsp of garam masala powder. Mix them nicely and cook on a high flame for only a minute or so. Check the doneness of the stuffing.
(Pro tip: If you cook the radish for a long time at this stage, it will become soggy).
Step 8: Switch off the gas stove. Let it cool for some time, then finally add salt to taste. Mix it nicely and keep it aside to cool down completely.
Step 9: Now, knead the dough once again and take a small portion of it. Roll it in your hands to make a small peda. Use your fingers as shown to shape it like a small bowl. Put a generous amount of radish stuffing in it.
Step 10: Seal the dough bowl to make a ball. Put some dry flour on the rolling surface and flatten it with your hands a bit. Then use the rolling pin carefully and gently to make the paratha larger. Repeat the steps to make all the parathas. Keep them on a plate aside.
(Pro tip: Alternatively, you can make a roti, spread a generous amount of stuffing on it, roll another roti, place it on top, and press the end with a fork to seal the two rotis.)
Step 11: Heat a non-stick tawa over a medium or medium-to-high flame. Put the paratha on it and let it cook for about a minute. Flip it and apply cooking oil or ghee on the cooked surface. Flip it. Apply ghee on the other surface.
Step 12: Flip it a couple of times to fry it nicely from all sides. Remove it from the tawa when done.
Step 13: Your tasty homemade mooli paratha is ready to enjoy. Serve it hot with any sabji, green chutney, and Dahi with a bit of red chili powder sprinkled on it.
Recipe Card:
Mooli Paratha (Radish Paratha)
Ingredients
To make the dough:
- 2 cups wheat flour
- ½ tsp salt
- 1 tsp cooking oil
- Water as required
To make the stuffing:
- 400 grams radish grated
- ½ tsp cumin seeds
- 2 tbsp cooking oil
- 1 piece green chili chopped
- ½ tsp asafetida hing
- ¼ cup onions chopped
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp coriander powder
- ½ tsp garam masala powder
- ½ tsp dry mango powder amchur
- Salt to taste
To make the stuffed paratha:
- Cooking oil or ghee as required for greasing
Instructions
- Take 2 cups of wheat flour and put ½ tsp of salt and 1 tsp of cooking oil in it. Mix them nicely first. Then add water as required and make a soft dough. Cover it and keep it aside for 10 minutes to set properly.
- In the meantime, take 400 grams of radish, clean, peel, and cut them in smaller pieces. Then, grate them.
- Grated radish will have lots of moisture in it. Squeeze them to extract the water. (Pro tip: Do not throw the water. You can use it in a curry or while making the dough for the paratha, if you have not made it already.)
- Now, heat 2 tbsp of cooking oil in a frying pan on a low flame. When the oil is hot, put ½ tsp of cumin seeds and 1 piece of chopped green chili in it. Fry them for about half a minute.
- Now, add ½ tsp of asafetida (hing) and ¼ cup of chopped onions in it. Fry them until the onions become soft.
- Now, add the grated radish to it and mix nicely.
- Then, add ½ tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of coriander powder, ½ tsp of dry mango powder (amchur), and ½ tsp of garam masala powder. Mix them nicely and cook on a high flame for only a minute or so. Check the doneness of the stuffing. (Pro tip: If you cook the radish for a long time at this stage, it will become soggy).
- Switch off the gas stove. Let it cool for some time, then finally add salt to taste. Mix it nicely and keep it aside to cool down completely.
- Now, knead the dough once again and take a small portion of it. Roll it in your hands to make a small peda. Use your fingers to shape it like a small bowl. Put a generous amount of radish stuffing in it.
- Seal the dough bowl to make a ball. Put some dry flour on the rolling surface and flatten it with your hands a bit. Then use the rolling pin carefully and gently to make the paratha larger. Repeat the steps to make all the parathas. Keep them on a plate aside. (Pro tip: Alternatively, you can make a roti, spread a generous amount of stuffing on it, roll another roti, place it on top, and press the end with a fork to seal the two rotis.)
- Heat a non-stick tawa over a medium or medium to high flame. Put the paratha on it and let it cook for about a minute. Flip it and apply cooking oil or ghee on the cooked surface. Flip it. Apply ghee on the other surface.
- Flip it a couple of times to fry it nicely from all sides. Remove it from the tawa when done.
- Your tasty homemade mooli paratha is ready to enjoy. Serve it hot with any sabji, green chutney, and Dahi with a bit of red chili powder sprinkled on it.
