Mooli ke paratha or Stuffed Mooli Paratha is a popular Punjabi flatbread made during the season with fresh radish spiced with different spices. This makes such a delicious and filling meal anytime!
One of the earliest parathas I remember enjoying has always been the mooli paratha. The version that Amma makes is to have the grated mooli kneaded with the dough and serve it with onion chutney. One of the best combinations I will always relish.
Then of course, comes the other favorite ones like this Cauliflower Aloo Stuffed Paratha, Stuffed Aloo Palak Paratha, Aloo Stuffed Ajwain Paratha. I also have another version of Radish Paratha and we love all flavours!
Mooli ke Paratha features the seasonal best produce and very healthy too.
Other Stuffed Parathas you can try!
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Step By Step Pictures for making Mooli ke paratha
How to make stuffed radish paratha
Wash and peel the outer skin of the radish.
Grate the radish and store the water to knead the dough.
To make the outer layer.
Take the flour in a wide bowl, add ajwain and salt. Mix well. Then slowly add the squeezed out radish water and knead to a stiff dough.
Mostly that water should be enough, however add as per need.
Knead for 10 mins with teaspoon oil. Let it rest it aside for 15 mins.
To make the stuffing
Heat a non stick pan with oil. Saute the squeezed radish well and then add the spice powders. Saute till dry.
Divide into equal portions.
Now pinch out balls from dough, press in the center, stuff with filling, seal well and cook in a hot tawa.
Serve with pickle and curds.
Mooli ke paratha | How to make Stuffed Mooli Paratha
Ingredients
For the Outer Layer
- 2 cups Wheat Flour
- 1/2 teaspoon Ajwain / Carom Seeds
- 1 teaspoon Ghee
- Salt to taste
- Water for kneading
- Oil for cooking
For the Stuffing
- 1 cup Radish
- Salt to taste
- 1 teaspoon Red chili powder
- 3/4 teaspoon Roasted Cumin powder
- Garam Masala
- A Pinch Turmeric Powder
Instructions
How to make stuffed radish paratha
- Wash and peel the outer skin of the radish.
- Grate the radish and store the water to knead the dough.
To make the outer layer.
- Take the flour in a wide bowl, add ajwain and salt. Mix well. Then slowly add the squeezed out radish water and knead to a stiff dough.
- Mostly that water should be enough, however, add as per need.
- Knead for 10 mins with a teaspoon of oil. Let it rest aside for 15 mins.
To make the stuffing
- Heat a nonstick pan with oil. Saute the squeezed radish well and then add the spice powders. Saute till dry.
- Divide into equal portions.
- Now pinch out balls from the dough, press in the center, stuff with filling, seal well and cook in a hot tawa.
- Serve with pickle and curds.
Radha says
Amazing Paratha! Loved the step by step instructions. We love stuffed parathas in our home and this is sending me to kitchen.
Narmadha says
Paratha looks so soft and I love mooli paratha. Best way to eat Radish and it looks so delicious.