Mooli ka Paratha | Radish Paratha
Mooli Paratha/Indian flatbread mixed in with radish and spices is the best choice for breakfast or a meal. In winter/spring when fresh radish is in season, this is the best recipe to make.
Servings: 12 Paratha
Calories: 150kcal
Equipment
- bowl
- pan
Ingredients
- 3 cups Aata/chappathi flour/whole wheat flour
- ¼ cup wheat flour to dust when rolling
- 2 cups Mullangi/mooli/radish
- ½ cup Cilantro or use radish greens
- to taste Salt
- 1 teaspoon Chili powder
- 1 teaspoon Amchur powder
- 1 teaspoon Garam masala
- 1 Tablespoon Oil
- 2 Tablespoon Oil or ghee to cook the paratha
Instructions
Make the dough
- Peel the radish and then grate the radish using a box grater. We could grate it finely or slightly chunky depending on our preference.2 cups Mullangi/mooli/radish
- Add all the dry spices, chopped cilantro, or radish green and salt to the grated radish. Mix them well and keep them aside for about 10 minutes.½ cup Cilantro, to taste Salt, 1 teaspoon Chili powder, 1 teaspoon Amchur powder, 1 teaspoon Garam masala
- After 10 minutes we will notice that the radish mixture has let out a lot of liquid/moisture.
- Now add the atta to the grated radish and mix it well. Leave this aside for about 10 more minutes and then sprinkle very little water (as needed) and knead to make soft dough. I used my stand mixer to make the dough this time as I made more parathas.3 cups Aata/chappathi flour/whole wheat flour
- Also, add about 1 Tablespoon of oil to coat the dough and knead it well. Leave the dough to rest for 20 – 30 minutes covered.1 Tablespoon Oil
Make the paratha
- Divide the dough into equal-sized balls and then roll them into parathas using a little wheat flour to dust while rolling.¼ cup wheat flour
- Cook the mooli ka paratha on medium flame applying a little oil on both sides. Cook it until they are golden brown on both sides.2 Tablespoon Oil or ghee
- Serve the radish paratha hot with some pickles and yogurt. My husband loves to eat this with some sweet mango pickle.
Notes
Expert Tips
- Do not make the dough directly after combining the grated radish and flour. Let the radish sweat out to release moisture.
- Make a stiff dough when kneading so it does not loosen too much from the moisture in the mooli.
- Dust enough flour and roll the parathas.
- We can add finely chopped green chilies for more flavor. I skip it as my boys don't prefer it.
Nutrition
Calories: 150kcal | Carbohydrates: 25g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 6mg | Sodium: 8mg | Potassium: 162mg | Fiber: 4g | Sugar: 1g | Vitamin A: 97IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg