Wholesome parathas are always loved at my home. I make them all the time, parathas of all kinds, aloo paratha, gobhi paratha, paneer paratha and theplas like carrot paratha, methi thepla, beetroot paratha, tomato paratha and more. I make wholesome mooli paratha all the time too and I photoshot this recipe almost 2 years back and forgot to post it.
Radishes are an under-appreciated vegetable like most root vegetables are, be it beetroot or sweet potatoes. So delicious, mooli paratha is the order of today. There are all kinds of radishes daikon, horseradish, small breakfast radishes that look as cute as a button!
In India, we mostly grow and eat daikon radish and that is what is used to make mooli paratha. Daikon radishes leave out a lot of water, so it very essential to squeeze out all the water. See notes section in recipe below to find out what you can do with the squuezed out water. Serve them just with pickle and curd or a dollop of ghee! Yum!
- 1 Cup whole wheat flour/atta + extra for dusting
- Water as required to make dough
- Salt to taste
- Oil to coat
- 1 Cup grated mooli/daikon radish/moolangi
- 1" grated ginger
- Few coriander leaves
- ¼ Tsp turmeric
- ½ Tsp red chilli powder
- ½ Tsp garam masala
- Salt to taste
- Knead soft dough and apply oil, keep aside
- Wash, peel and grate the radish/moolangi
- Squeeze the mooli one fistful at a time to remove as much water as possible, store this water for use later*
- Take the grated mooli in a bowl
- Add grated ginger, coriander leaves
- Sprinkle turmeric, red chilli powder and garam masala
- Season with salt and mix very well
- Pinch small balls off the dough
- Dust with flour and roll into a small disc
- Place a tablespoon of filling in the centre
- Bring the sides together and pinch the top together to close the filling
- Dust with flour and carefully roll into a paratha
- Roast on a tawa till golden spots appear, apply ghee/oil
- Serve hot with raitha and pickle!
Do not apply a lot of pressure while rolling mooli paratha, the filling is will be wet and it will spill out of the paratha
Adjust spices as per your taste
You can also add grated garlic and crushed chilli for extra heat
Mooli Paratha Stepwise:
Knead soft dough and apply oil, keep aside
Wash, peel and grate the radish/moolangi
Squeeze the mooli one fistful at a time to remove as much water as possible, store this water for use later*
Take the grated mooli in a bowl
Add grated ginger, coriander leaves
Sprinkle turmeric, red chilli powder and garam masala
Season with salt and mix very well
Pinch small balls off the dough
Dust with flour and roll into a small disc
Place a tablespoon of filling in the centre
Bring the sides together and pinch the top together to close the filling
Dust with flour and carefully roll into a paratha
Roast on a tawa till golden spots appear, apply ghee/oil
Serve hot with raitha and pickle!
