Wednesday, March 4, 2015

Mooli Paratha/ Radish Paratha

Mooli Paratha/ Radish Paratha

For 5 parthas


1 big Radish/ Mooli 
2 to 3 green chilies chopped
cilantro chopped
1 tea spoon ajwain/carom seeds 
1/2 tea spoon haldi/turmuric
1 tea spoon zeera/ cumin seeds
1 tea spoon red chilli powder (optional)
salt to taste
wheat flour/aata 
oil/butter as needed


  • Peel and grate radish add salt and keep aside for 15 to 20 minutes.
  • Now squeeze out a whole lot of water from this grated radish, do not discard this water, save it to knead dough. 

  • Add ajwain  and little salt into flour and then prepare the whole wheat dough using squeezed water from mooli. If needed add extra water.

  • Add chopped green chilies, chopped cilantro, ajwain, haldi, zeera , red chilli powder to the grated mooli.

  • Mix it properly.

  • Now take lemon sized ball from the dough and roll them with hand into a small circle, about 5 to 6 cms dusted with wheat flour.

  • Take a spoon full of  mooli/radish stuffing and place it on one of the rolled dough. don't use too much stuffing as in that case the mooli parathas can break while rolling.

  • In the meantime, heat the tava. Roll the dough into the size of a paratha or roti. Care should be taken while rolling the dough as the paratha may break.
  • Because of salt to the mooli and thus as a result some juice will start oozing out from the mooli parathas.That is defiantly ok. 

  • Cook on both sides drizzling some oil or ghee each side, until golden brown spots appears. the mooli paratha should become golden and crisp from both sides.
  • Make sure that the paratha edges are cooked well. you can use spatula to press them. use liberal amount of ghee or oil to cook the parathas. 
  • serve the mooli paratha hot with butter/makhan or curd or the pickle of your choice.


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