Punjabi Mooli Paratha

Vegetarian

A classic Punjabi Mooli Paratha is a winter delicacy where whole wheat flatbreads are stuffed with grated & spiced mooli or radish filling before shallow frying on a tawa or a flat pan. The simplest way to get the best mooli ka paratha is by making the perfect mooli or radish stuffing and then filling it up to the brim to get a thick and delicious stuffed mooli paratha recipe as loved by Punjabis for their breakfast during the winter mornings.

In my opinion, this is simply the best mooli wala paratha recipe, grated radish or mooli stuffed in paratha makes for a healthy vegetarian recipe for lunch and dinner. Stuffed veg paratha is always a hit with all & you can spice them up any way you want. There are many variations on how to cook stuffed paratha and you can choose stuffing of your choice.

A stack of Mooli ka Parathas served with green chutney

What is mooli paratha made of? It is a radish-stuffed paratha where whole wheat flatbread is stuffed with grated and spiced radish. I like to have my Punjabi Stuffed Mooli Paratha recipe in the most classic way possible, which is fried in ghee or clarified butter.

The next question that comes up very frequently is, Is Mooli paratha unhealthy? Parathas are made using healthy ingredients such as radish, whole wheat flour, and spices. It is nutrient-packed and makes a wholesome meal on its own. However, having excessively ghee-fried paratha too often can have serious repercussions on health. It can result in elevated levels of blood cholesterol and can cause heart and liver ailments. So it’s advised not to indulge in parathas just too often.

Is radish good for diet? When it comes to nutrition, radish is an underappreciated vegetable. Since childhood, I have been told by my mom and other elders that radish is an excellent choice of vegetables for those who are suffering from irritable bowel or constipation. In addition to this, it has very little to no calorific value and fat. Since it is high in water and dietary fiber, it is an excellent vegetable for those who are watching their weight.

How to make Mooli Paratha recipe – Ingredients list

  • Radish or Mooli – grated
  • Whole Wheat Flour
  • Ghee – alternate would be any neutral-flavoured oil
  • Green Chilies – finely chopped
  • Powdered Spices – Coriander Powder, Cumin Powder, Dry Mango Powder (Amchur), Garam Masala Powder, etc
  • Whole Spices – Carrom Seeds (Ajwain), Dry Fenugreek Leaves (Kasoori Methi), etc

Step-by-step instructions for this Punjabi Mooli Stuffed Paratha recipe

  • Paratha Dough – Start by rubbing the flour with ghee, oil, salt, and a pinch of carrom seeds (ajwain). Then gradually add water and knead it into a semi-stiff dough. Cover the bowl with a kitchen towel and keep it aside
  • Paratha Stuffing – Grate the Mooli or radish and put it in the cheesecloth placed over a sieve. Sprinkle some salt and mix. Next, wring out the most of the liquid from the grated radish.
  • In another mixing bowl, put the grated radish. Add the powdered spices in it and then mix everything into a lump-free smooth stuffing.
  • Making the Mooli Parathas – Pinch off a big ball of dough and flatten it on a lightly floured surface using a rolling pin. Once it is around 3 inches in diameter, lift it and flatten the edges a bit more using your fingers. Place a generous helping of cauliflower stuffing at the center and start gathering the edges of the dough together while sealing the stuffing inside.
  • Sprinkle some more flour on the surface and start rolling the dough ball into a thin disc. Apply uniform pressure while moving so that it spreads out evenly
  • Heat a thick bottom tawa or griddle and place the rolled paratha on it. Let it cook on both sides before applying ghee and frying. Once it turns golden on both sides, take it off the tawa and serve. The mooli ka paratha is ready to eat.

What is the secret to soft mooli parathas? Cooking the parathas on low heat without causing them to blister or form brownish spots helps keep the parathas soft. Then apply a layer of ghee on both sides of the parathas and cook them on quick high heat to make them crispy on the outside.

What is a good side dish for stuffed mooli paratha?

Stuffed paratha varieties go best with a bowl of spiced yogurt or thick curdspicy green chutney, and some pickles like mango pickles or aam ka achaar. A very popular way of serving mooli paratha is with a big dollop of unsalted white butter! That definitely loads it up with a ton of flavour, that comes along with a serious helping of calories.

Meal plan ideas

Often I make an extra batch of dough keep it in a glass container and refrigerate it for later. The mooli paratha stuffing can also be saved for later in a glass container in a similar way. Avoid adding salt to the stuffing. It is best to use it up the next day.

Another possible way is to dry roast the parathas and keep them in an air-tight container or ziplock bags and freeze them for later. Place a small sheet of butter paper between the parathas so they do not stick together. Before serving, thaw them and fry them on a hot tawa till they turn crispy. I have frozen mooli parathas like this and kept them for a week in my freezer. They have always turned out to be perfectly delicious upon frying.

Few more tasty paratha recipes from my Blog

I have over 100+ Indian Vegetarian Recipes on my Blog which offers a wide variety of lunch and dinner meal ideas. Starting from classic and traditional recipes to contemporary ones that are more suited to modern-day hectic lifestyles, you will find many recipes to choose from.

Have you tried this recipe? I would love to hear about it.
Tag me on Instagram @priyankabhattacharya.sa or Facebook @hashdiaries and I will share it further.

Punjabi Mooli Paratha Recipe
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 

A classic Punjabi Mooli Paratha is a winter delicacy where whole wheat flatbreads are stuffed with grated & spiced mooli or radish filling before shallow frying on a tawa or a flat pan.

Course: Main Course
Cuisine: Punjabi
Diet: Hindu
Keyword: Mooli Paratha Recipe, Mooli Recipes, Parantha Recipe, Stuffed Paratha Recipes, Types of Parathas
Servings: 5 Parathas
Ingredients
  • 500 gms Radish or Mooli – peeled and finely grated
  • 2 cups Whole Wheat Flour
  • Ghee – alternate would be any neutral-flavoured oil
  • 2 Green Chilies – finely chopped
  • 1 tsp Coriander Powder
  • ½ tsp Cumin Powder
  • ½ tsp Amchur or Dry Mango Powder
  • ¼ tsp Garam Masala Powder
  • ½ tsp Carrom Seeds or Ajwain
  • Dry Fenugreek leaves or Kasoori Methi A pinch
  • Salt to taste
Instructions
How to make Paratha Dough
  1. Start by rubbing the flour with ghee, oil, salt, and a pinch of carrom seeds (ajwain). Then gradually add water and knead it into a semi-stiff dough. Cover the bowl with a kitchen towel and keep it aside
How to make Paratha Stuffing
  1. Grate the Mooli or radish and put it in the cheesecloth placed over a sieve. Sprinkle some salt and mix. Next, wring out the most of the liquid from the grated radish.
  2. In another mixing bowl, put the grated radish. Add the powdered spices in it and then mix everything into a lump-free smooth stuffing.
Making the Mooli Parathas
  1. Pinch off a big ball of dough and flatten it on a lightly floured surface using a rolling pin. Once it is around 3 inches in diameter, lift it and flatten the edges a bit more using your fingers. Place a generous helping of cauliflower stuffing at the center and start gathering the edges of the dough together while sealing the stuffing inside.
  2. Sprinkle some more flour on the surface and start rolling the dough ball into a thin disc. Apply uniform pressure while moving so that it spreads out evenly
  3. Heat a thick bottom tawa or griddle and place the rolled paratha on it. Let it cook on both sides before applying ghee and frying. Once it turns golden on both sides, take it off the tawa and serve. The mooli ka paratha is ready to eat.

Recipe Video

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Indian Food Blogger Priyanka Bhattacharya

Hi! I’m Priyanka!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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