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Punjab · Breakfast

Mooli Paratha

Traditional 3. Mooli Paratha recipe

🧺 Ingredients

• 240g whole wheat flour
• 400g white radish (mooli), grated
• ½ tsp salt (for dough)
• 1 tbsp oil
• 1-2 green chillies, chopped
• ¾ tsp ginger, grated
• 3-4 tbsp coriander leaves, chopped
• ⅛ tsp turmeric
• ⅓-½ tsp kashmiri red chilli powder
• ½-¾ tsp garam masala
• ½ tsp roasted cumin powder
• ¼ tsp ajwain
• 2-3 tbsp ghee (for cooking)

👩‍🍳 How to make Mooli Paratha

1. Prepare radish (8 mins, room temp): Grate mooli, add ½ tsp salt, rest 15 mins. Squeeze out all water (critical—excess moisture breaks paratha).
2. Make filling (2 mins, room temp): Mix squeezed radish with green chilli, ginger, coriander, turmeric, chilli powder, garam masala, cumin, ajwain, and ¼ tsp salt. Keep raw.
3. Knead dough (3 mins, room temp): Mix flour, salt, oil, add water gradually (dough absorbs radish juice) until soft. Cover 10 mins.
4. Roll parathas (5 mins, room temp): Divide into 8 balls, flatten, add 2 tbsp filling, seal completely, gently roll to 5-6 inch disc (avoid pressing hard).
5. Flip and ghee (2 mins, medium-high heat): Flip, apply ½ tbsp ghee, press very gently with flat ladle.
6. Final side (2 mins, medium-high heat): Cook until golden spots form, flip once more, apply ghee, cook until deep golden on both sides.

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