Mooli ka paratha – Radish paratha recipe – Perfect mooli ka paratha recipe with a short video and tips.

Paratha is always a super hit in our home. Next to one pot meal, parathas are preferred by everyone. I make parathas for lunch box or for dinner too. It is always tricky to make Mooli paratha as it oozes out water. I learned this recipe from my friend in Singapore and ever since this method works out so well for me.

Once you get the perfect dry stuffing, then you can go ahead and make the radish paratha. The key is in making the dry mooli stuffing which results in perfect stuffed parathas. There are 2 main parts to making this radish paratha/mooli ka paratha recipe. The first part is squeezing out the extra water from the grated radish. The second part is adding besan | gram flour while sauting, which helps to remove the excess moisture.

Also check out Dhaba style aloo paratha, Sev paratha, Zucchini paratha , Sindi koki recipe , Onion paratha recipe

 

MOOLI KA PARATHA - 1

Mooli ka paratha recipe

Ingredients

  • 2 cups Atta
  • ½ tsp salt
  • 1 tsp oil
  • Water to knead the dough
  • Ghee to make the parathas

For the filling

  • 2 cups grated radish | mullangi
  • 1 finely chopped onion
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • ½ tsp turmeric powder
  • 2 tbsp besan |gram flour
  • Salt as needed
  • 1 tsp garam masala
  • 2 tsp oil
  • 1 tsp cumin seeds
  • 2 tbsp coriander leaves finely chopped

Instructions

  • Knead the dough with salt and adequate water.
  • Add 1 tsp oil and smear it on the top.
  • Keep this covered and make big lemon sized balls.
  • Grate the radish and add little salt. Keep it aside for 10 minutes.
  • Nicely squeeze out the excess water from the radish.
  • In a pan add oil and add the cumin seeds and add the onions.
  • Saute until translucent.
  • Add the squeezed radish to this.
  • Now add the red chili powder, coriander powder, garam masala, gram flour, turmeric powder and salt.
  • Mix well and saute for 3 minutes.
  • Switch off the flame.
  • Allow this to cool completely.
  • Divide this into 6 equal portions
  • Take one dough ball and dust this with dry flour.
  • Roll into a small disc.
  • Add 1 portion of the filling on this.
  • Gently cover this.
  • Roll this gently into parathas.
  • Dust in dry flour whenever needed. I prefer smooth rice flour for dusting. You can use whole wheat flour or maida.
  • Transfer this to a hot tawa.
  • Cook on both sides and smear ghee on the paratha.
  • Repeat to finish.
  • Mooli parathas are ready.

Video

Notes