3. Flatbreads(Roti, Paratha)

Mooli Paratha


For mooli paratha stuffing:

  • 4 cups Mooli (Radish) about 2 large mooli grated
  • Salt to taste
  • 1 tablespoon Oil + more for frying paratha
  • ¼ teaspoon Ajwain (Carom seeds)
  • ½ teaspoon Cumin seeds
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 2 Green chilies chopped
  • 1 teaspoon Red chili powder
  • ½ teaspoon Garam masala
  • ½ teaspoon Amchur powder (dried mango powder)

For the dough:

  • 1 ½ cups Whole wheat flour (Chapati atta)
  • 2 tablespoons Oil
  • Salt to taste
  • little more than ½ cup Water


Making stuffing:

  1. Grate the mooli and measure it to 4 cups.
  2. Take that into a bowl. Sprinkle some salt and let it rest for 15 minutes.
  3. After 15 minutes, squeeze out all the water.
  4. Heat the oil in a pan on medium heat. Once hot add ajwain and cumin seeds. Let them sizzle a bit.
  5. Then add chopped green chilies, ginger paste and mooli. Mix well.
  6. Add dry spice powders (red chili powder, garam masala and amchur powder), mix.
  7. Cook till mixture becomes dry. Make sure that, it does not have any moisture in it.
  8. Remove it to a plate and let it cool completely.

Make the dough:

  1. White stuffing is cooling, take flour, salt and oil in a bowl. Mix well using your fingers so oil is incorporated well.
  2. Start kneading the dough by adding little water a time.
  3. Knead into smooth dough, cover it and let it rest for 15 minutes.

Making mooli paratha recipe:

  1. Now stuffing mixture is cooled. divide the mixture into 6 equal portions.
  2. Also knead the dough after resting period. Divide the dough into six equal portions
  3. Make smooth balls and flatten them between your plams.
  4. Before you start rolling, heat the tawa on medium heat for frying the parathas. Take one flatten ball at a time, dust it into dry flour and start rolling.
  5. Roll into 4 inch diameter circle. Place 1 portion of mooli stuffing in the center. Gather the edges and pinch it into the center.
  6. Seal it tightly and flatten it by pressing very gently.
  7. Again dust it into dry flour and roll it very gently and carefully into about 6 inch diameter circle.
  8. Now place it on to hot tawa and fry both sides using little amount of oil.
  9. Repeat the same rolling and frying process for rest of the parathas.
  10. Keep cooked paratha into insulated container to keep it warm.


Serving: 2paratha | Calories: 275kcal | Carbohydrates: 7g | Protein: 1.4g | Fat: 27.7g | Saturated Fat: 3.6g | Cholesterol: 0mg | Sodium: 459mg | Potassium: 401mg | Fiber: 3.1g | Sugar: 3.2g

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