Spiced Radish Flatbread (Mooli Paratha)
Savor the authentic flavors of India with this delectable Spiced Radish Flatbread, also known as Mooli Paratha. Made from whole wheat flour and generously stuffed with a spicy mixture of grated radishes, this dish embodies the essence of Punjabi cuisine. Each bite reveals a symphony of textures and flavors, accentuated by fresh coriander, green chilies, and a blend of aromatic spices. Perfectly pan-fried to achieve a golden-brown crust, serve these parathas hot with yogurt, pickles, or a dollop of butter for an unforgettable meal that warms the heart and satisfies the soul.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Radishes
2 cups (Grated)
Salt
3 teaspoons (Divided)
Oil
3 tablespoons (Divided)
Coriander leaves
2 tablespoons (Chopped)
Green chilies
1.5 tablespoons (Chopped)
Ginger paste
1.5 teaspoons (N/A)
Amchur powder
1 teaspoon (N/A)
Red chili powder
1.5 teaspoons (N/A)
Garam masala
1/2 teaspoon (N/A)
Whole wheat flour (Atta)
2 cups (N/A)
Carom seeds
1 teaspoon (N/A)
Water
1/2 cup (Use radish water or plain water)
Instructions
1
Begin by washing and peeling the radishes. Grate them using a grater, then sprinkle with 1 1/2 teaspoons of salt. Let them rest for 10 to 15 minutes to draw out excess moisture.
2
In a large mixing bowl, combine 2 cups of whole wheat flour (atta), 1 teaspoon of carom seeds, 1 1/2 teaspoons of additional salt, and 1 tablespoon of oil. Mix the dry ingredients thoroughly.
3
After the radishes have released some juice, squeeze them gently to remove excess water, but do not discard the juice—it is nutritious!
4
Add to the squeezed radish: chopped coriander leaves, 1 1/2 tablespoons of chopped green chilies, 1 1/2 teaspoons of ginger paste, 1 teaspoon of amchur powder, 1 1/2 teaspoons of red chili powder, and 1/2 teaspoon of garam masala. Mix everything evenly with a spoon.
5
Divide the radish filling into eight equal portions and set aside.
6
Knead the flour mixture by gradually adding radish juice (or plain water) until you form a smooth and pliable dough. Cover the dough and let it rest for 15 to 20 minutes.
7
Once rested, divide the dough into eight equal portions, rolling each into a smooth ball.
8
Take a ball of dough, dust it with wheat flour, and roll it into a small circle, about 4-5 inches in diameter.
9
Place one portion of the radish mixture in the center of the rolled dough. Gather the edges of the dough over the filling and pinch them together to seal. Ensure it's tightly sealed to avoid spilling during cooking.
10
Gently roll the stuffed dough ball into a medium-sized paratha, taking care not to press too hard.
11
Heat a tawa (griddle) over medium heat. Once hot, add 1 teaspoon of ghee to the surface.
12
Carefully place the rolled paratha on the tawa and cook it until small bubbles start to appear, about 1 minute.
13
Using a spatula, flip the paratha and press down lightly while brushing some ghee on top. Cook for another 1 minute or until you see golden brown spots.
14
Flip again and cook for a few more seconds to ensure it is evenly cooked.
15
Repeat the process with the remaining parathas, adding ghee as necessary.
16
Serve the hot Mooli Parathas with a side of pickles, curd, and butter for an authentic and satisfying meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Mooli Paratha?
Mooli Paratha is a traditional Indian flatbread made with whole wheat flour and stuffed with a spiced grated radish filling.
How do I prevent the radish filling from making the paratha soggy?
The key is to grate the radishes, sprinkle them with salt, let them rest for 10-15 minutes, and then squeeze out as much moisture as possible before mixing with spices.
Should I throw away the water squeezed from the radishes?
No, do not discard it. The radish juice is nutritious and should be used to knead the dough for extra flavor and health benefits.
What type of flour is best for Mooli Paratha?
Whole wheat flour, also known as Atta, is the best and most traditional choice for making these parathas.
What are carom seeds used for in this recipe?
Carom seeds (Ajwain) provide a unique aroma and also help in the digestion of the radishes.
How do I seal the stuffing inside the dough?
Place the radish mixture in the center of the rolled dough circle, gather the edges over the filling, and pinch them tightly together to seal.
What is amchur powder?
Amchur powder is dried mango powder, which adds a tangy and sour flavor to the spicy radish filling.
What should I serve with Mooli Paratha?
It is traditionally served hot with plain yogurt (curd), Indian pickles, or a dollop of fresh butter.
How long should the dough rest?
The dough should rest for about 15 to 20 minutes to allow the gluten to relax, making it easier to roll out.
Can I make this recipe vegan?
Yes, simply use oil instead of ghee for pan-frying the parathas to make them completely vegan.
What heat setting is best for cooking parathas?
A medium heat is best to ensure the paratha cooks evenly and develops a golden-brown crust without burning.
How many parathas does this recipe make?
This recipe is designed to yield eight medium-sized stuffed flatbreads.
What is the origin of Mooli Paratha?
Mooli Paratha is a staple dish from Punjabi cuisine in Northern India.
Can I use red radishes instead of white radishes?
Yes, you can use red radishes, though the flavor and texture may vary slightly compared to the traditional white Daikon radish.
What do I do if the paratha breaks while rolling?
Dust it with a little more wheat flour and use a very light touch with the rolling pin to prevent the filling from leaking out.
How do I get the perfect golden spots on the paratha?
Press down lightly with a spatula while the paratha is on the hot tawa and ensure you brush it with a little ghee or oil.
Can I add more spice to the filling?
Absolutely, you can increase the amount of green chilies or red chili powder according to your heat preference.
Is ginger paste necessary for this recipe?
While it adds a wonderful depth of flavor and aids digestion, you can omit it if you do not have it on hand.
How big should I roll the dough before stuffing?
Roll the dough ball into a small circle about 4 to 5 inches in diameter before placing the radish mixture in the center.
What is the role of salt in preparing the radishes?
Salt draws out the excess water from the radishes through osmosis, preventing the filling from being too watery later.
Can I store the leftover parathas?
Yes, you can store them in an airtight container in the fridge and reheat them on a griddle to maintain their texture.
Is Mooli Paratha healthy?
Yes, it is made with whole wheat flour and fresh radishes, making it a fiber-rich and nutritious meal option.
How much oil is needed for the dough?
The recipe calls for 1 tablespoon of oil to be mixed into the dry flour before kneading.
Can I use all-purpose flour instead of whole wheat?
You can, but the texture will be different and less authentic than using traditional Atta.
How do I know when the paratha is done?
It is done when both sides have golden-brown spots and the dough appears cooked through and slightly crispy.
What is a Tawa?
A tawa is a flat, circular griddle used in South Asian cooking for making flatbreads like parathas and rotis.
Can I add other vegetables to the filling?
While this is a specific Mooli (radish) recipe, some people like to add finely chopped onions or grated carrots for variety.
Why is coriander added to the filling?
Fresh coriander leaves add a burst of color and a fresh, herbal flavor that complements the spicy radish.
How much salt is used in total?
A total of 3 teaspoons of salt is used: 1.5 for drawing moisture from the radishes and 1.5 for the flour mixture.
Is Mooli Paratha a breakfast or dinner dish?
In India, it is very popular for breakfast, but it is hearty enough to be enjoyed for lunch or dinner as well.