Mooli Paratha | How to make Mooli Paratha - by foodogger

Mooli Paratha

Punjabi mooli ka paratha is a popular whole wheat flatbread stuffed with spiced grated radish. Make these radish stuffed flatbreads for breakfast or lunch for a satisfying and filling meal.

Ingredients

For the whole wheat dough

• 2 cups whole wheat flour
• 1 to 2 teaspoons oil or ghee (clarified butter)
• ¼ to ½ teaspoon salt or add as required
• water as required to knead

For radish stuffing

• 1 radish white, (mooli, daikon) - medium to large with or without leaves
• 1 or 2 green chilies finely chopped
• red chili powder as required - or cayenne pepper or paprika
• salt as needed
• Garam Masala Powder - optional
• Ghee (clarified butter) or oil for roasting
• White Butter to serve with the paratha

Instructions

Preparation

• Knead the whole wheat dough with flour, salt, oil adding water as needed until soft and pliable. Set it aside.
• Grate the mooli (white radish) and set aside for 15 to 20 minutes and later squeeze the water from it. 
• This is done so that the mooli paratha does not break while rolling the dough. This radish juice can be used to make the dough instead of water.
• Add chopped green chilies to the grated mooli.

Rolling mooli paratha

• Now take two lemon-sized balls from the dough and roll them into a small circle, about 5 to 6 cms on the rolling board dusted with wheat flour.
• Take a good amount of the mooli stuffing and place it on one of the rolled doughs. 
• Don't use too much stuffing as in that case the mooli parathas can break while rolling.
• Sprinkle evenly one or two pinches of salt, red chili powder, and garam masala powder. Cover with the other rolled around and join the edges.
• In the meantime, heat the griddle or tava. Roll the dough into the size of paratha or roti. 
• Care should be taken while rolling the dough as the paratha may break.
• We have added salt to the mooli and thus as a result some juice will start oozing out from the mooli paratha. It's ok.

Making mooli paratha

• Heat a Tawa (skillet) and place the paratha on the Tawa. The Tawa should be medium hot. Also, keep the flame to medium-high to high. Don't roast the paratha on a low flame. Roasting paratha on a low flame can make them hard or dense and you won't get a good taste.
• Roast the paratha on a hot tava or griddle using ghee and oil. Keep the heat to medium-high to high.
• Use a liberal amount of ghee or oil to fry the paratha. A well-fried paratha will have some brown spots and might puff up a little.
• Make sure that the paratha edges are fried well. You can use a spatula to press them.
• You can flip the paratha a couple of times till you see brown spots and the paratha is cooked evenly. The paratha should become golden and crisp from both sides. Make all parathas this way.
• Serve Punjabi Mooli Paratha hot with butter or curd or the pickle of your choice. You can also pack them in a lunch box. I love to have this paratha with plain curd or as an evening snack with a cup of hot tea.

Notes

• The recipe can be doubled or tripled.
• Use soft and tender white radish without their leaves.
• For a spicy taste add more green chilies.
• Remember to knead the dough to a soft and smooth texture.
• For a vegan mooli paratha use any neutral flavored oil instead of ghee.

Nutrition

Calories: 515kcal | Carbohydrates: 61g | Protein: 11g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 805mg | Potassium: 301mg | Fiber: 10g | Sugar: 2g | Vitamin A: 350IU | Vitamin B1 (Thiamine): 1mg | Vitamin B2 (Riboflavin): 1mg | Vitamin B3 (Niacin): 4mg | Vitamin B6: 1mg | Vitamin B12: 1µg | Vitamin C: 5mg | Vitamin D: 1µg | Vitamin E: 1mg | Vitamin K: 3µg | Calcium: 31mg | Vitamin B9 (Folate): 36µg | Iron: 3mg | Magnesium: 110mg | Phosphorus: 289mg | Zinc: 2mg