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You are here: Home / Breads,Roti,Poori,paathas / Mooli Paratha Recipe | How to Make Stuffed Mooli ka Paratha + Video

Mooli Paratha Recipe | How to Make Stuffed Mooli ka Paratha + Video

2013-11-25 by Anjana Chaturvedi

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Mooli Paratha- Indian style flat bread stuffed with Daikon Radish

 Mooli paratha  -We Indians loves parathas, specially the stuffed ones.There are so many types of stuff parathas,every one have there own favourites .
Even though these parathas can be enjoyed any time but the taste of hot parathas enjoyed during winters are magical .
Radish or paratha is a specialty of Punjab but now made and enjoyed all over India. To make Mooli ka paratha we need some  pre preparation to make the stuffing,otherwise the moisture make it difficult to roll it perfectly.
Today I am sharing 2 methods to make Mooli ka Paratha. The most important thing is to squeeze the water completely from the grated Radish or stir fry the grated and squeezed radish on high heat.These garma garam Mooli ka parathas are best enjoyed with a dollop of butter and a hot cup of tea.
I have also posted few more stuffed parathas –
  • Gobhi paratha ,
  • Aloo methi paratha 
  • Palak moong sprout paratha 
  • Methi thepla 
  • Papad Paratha

mooli paratha

Mooli Paratha

mOOLI pARATHA

 

mOOLI pARATHA

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5 from 2 votes

Mooli Paratha ,How to Make Mooli Paratha

Mooli Paratha- Indian style flat bread stuffed with Daikon Radish
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Breakfast, Main Course, Roti,paratha,poori ,Breads
Cuisine: Punjabi Cuisine
Keyword: mooli paratha, paratha, Radish
Servings: 3 people
Author: Anjana Chaturvedi

Ingredients

  • 3 cup Whole Wheat Flour / Atta
  • 1/2 cup Gram flour / Besan
  • 5 cup Radish/ Mooli grated
  • 1/2 cup Radish Leaves / Mooli ke patte chopped
  • 1.5 tsp Green Chillies / Hari Mirch chopped
  • 1.5 tsp Red Chilli powder / Laal mirch powder
  • 1 tsp Coriander Powder / Dhaniya Powder
  • 1 tsp Mango Powder / Amchoor Powder
  • 1/2 tsp Carom Seeds / Ajwain
  • 1/4 tsp Asafoetida / Hing powder
  • Salt / Namak to taste
  • Cooking Oil to shallow fry

Instructions

  • Scrape or peel the raddish and then grate it,apply 1/4 tsp salt and keep aside for 10 minutes.
  • Now squeeze the grated raddish to remove all the water
  • Collect the water ,which you have squeezed from the raddish and keep aside (A)
  • Now finely chop the tender leaves of raddish and add in the grated raddish.(if you don't have raddish leaves then can also use chopped coriander)
  • Add green chilies, chili powder, coriander powder and mango powder in it and mix
  • In a big and wide bowl add wheat flour, gram flour,2 tbsp. of oil, ajwain, salt and asafoetida and mix well
  • Add the squeezed water (A) and knead to make a soft dough,can add some plain water if needed
  • Cover and rest the dough for 10 minutes
  • Make equal size balls from the dough
  • Dust a dough ball with wheat flour/atta and roll it slightly
  • Now put about 1.5 tbsp of raddish mixture in the center
  • Collect the rolled disc from all the sides and make a neat ball
  • Dust with wheat flour and gently roll to make a paratha/disc of medium thickness
  • Transfer the rolled paratha on a medium hot tawa/griddle and slightly cook from both the sides
  • Now apply some oil and cook from both the sides by gently pressing with a spatula till golden and crisp
  • Serve hot with butter, green chutney, tomato chutney or spinach raita.

Method 2

  • If you are still facing difficulty in rolling the paratha perfectly, or if the raddish is too watery then you can try this method
  • Follow the above recipe till step-4
  • Heat 1 tsp oil in a heavy pan and add 1/4 tsp of ajwain/carom seeds in it.
  • Then add chopped green chilies and the grated and squeezed raddish.
  • Stir fry the raddish on high heat for 2-3 minutes.
  • Add chili powder, coriander powder and mango powder and stir.
  • Now spread this mixture in a big plate and let it cool down completely.
  • Now add chopped green coriander or raddish leaves and mix.
  • Now follow the above mentioned recipe from step 6-16

Filed Under: Breads,Roti,Poori,paathas, Punjabi Cuisine Tagged With: Indian, mooli, mooli ka paratha, muli paratha, parartha, paratha, Radish, Radish recipe, recipes, Rotis and Breads, stuffed, stuffed paratha

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Comments

  1. Yummy Mummy says

    2013-12-02 at

    Maam,

    I am greatest fan of yours. Your recipe are always amazing and easy to make.

  2. Hema says

    2013-11-26 at

    Healthy and yummy parathas..

  3. Laxmi Priya says

    2013-11-26 at

    like the stuffing.. looks too good:)

  4. Chitra Ganapathy says

    2013-11-26 at

    lovely parathas.I too make similarly 🙂

  5. Veena Theagarajan says

    2013-11-26 at

    healthy and delicious paratha

  6. Aruna Manikandan says

    2013-11-26 at

    healthy and delicious paratha's 🙂

  7. Wer SAHM says

    2013-11-26 at

    shaping the paratha perfect without spilling out the stuff is really a trick to learn frm you ….nice post

  8. Hamaree Rasoi says

    2013-11-26 at

    Delicious and lovely looking mooli parathas. Wonderfully prepared.
    Deepa

  9. Arjunan Akilandeswari says

    2013-11-26 at

    Wow that's good to have two methods for this… Would be really helpful….

  10. Suja Manoj says

    2013-11-26 at

    Love the filling,healthy paratha. Beautiful presentation,inviting

  11. Shruti J says

    2013-11-25 at

    One of my favorite stuffed parathas!!! Loved the flavors here… I'm tempted to make it again 🙂

    On-going Event with a giveaway: cookingwithsj.com/pizza-zone/

5 from 2 votes (2 ratings without comment)

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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