Mooli Paratha

Mooli Paratha

Mooli Paratha

Veg

Whole wheat bread stuffed with grated white radish — fresh white mooli grated, salted, and squeezed dry to remove excess moisture, mixed with green chilli, carom seeds, and fresh coriander, stuffed into whole wheat dough, and cooked on a tawa in ghee. The radish retains a slight crunch even after cooking and has a sharp, peppery bite. A winter specialty when mooli is in season, particularly popular in the mornings at dhabas on the outskirts of Delhi.

Cuisines

Haryanvi Punjabi Delhi

Best for

Breakfast

Recipe

Prep: 20 min Cook: 30 min Total: 50 min 2-3 servings

Ingredients

2 cups whole wheat flour
1 cup grated mooli (radish)
1 tablespoon finely chopped coriander leaves
1 teaspoon carom seeds (ajwain)
1 teaspoon red chili powder
1 teaspoon coriander powder
— salt to taste
1 tablespoon ghee or oil for cooking
— water as needed

Instructions

  1. 1 In a bowl, add whole wheat flour and a pinch of salt. Mix well.
  2. 2 Gradually add water and knead to form a soft dough. Cover and let it rest for 15 minutes.
  3. 3 Squeeze out excess water from the grated mooli and place it in a separate bowl.
  4. 4 Add chopped coriander leaves, carom seeds, red chili powder, coriander powder, and salt to the mooli. Mix well.
  5. 5 Divide the dough into small balls. Roll each ball into a small circle.
  6. 6 Place a portion of the mooli mixture in the center of the rolled dough.
  7. 7 Bring the edges together to seal the filling and gently flatten the dough ball.
  8. 8 Roll it out again into a circle, being careful not to let the filling spill out.
  9. 9 Heat a tawa or skillet over medium heat. Place the rolled paratha on it.
  10. 10 Cook for 1-2 minutes on one side until bubbles appear, then flip.
  11. 11 Apply ghee or oil on the cooked side and flip again. Apply ghee or oil on the other side too.
  12. 12 Cook until both sides are golden brown and crispy. Repeat with remaining dough and filling.
  13. 13 Serve hot with yogurt or pickle.

Tips

For best results, ensure the mooli is well-squeezed to avoid making the dough too wet.