Mooli Paratha

Ingredients

• 180 g (1.5 cups)atta (whole-wheat flour)
• 5 ml (1 teaspoon)oil
• As neededwater, for kneading
• 1 large, or 2 mediummooli (white radish)
• 8 g (2 tablespoons)fresh coriander, chopped
• ⅛ teaspoonajwain (carom seeds)
• ¼ teaspoonground coriander
• ⅛ teaspoongaram masala
• 1green chilli, finely chopped
• As neededsalt
• As neededoil, for cooking the parathas

Instructions

1. 1

   Mix the dough

   Put the atta and 1 teaspoon of oil in a large bowl. Add water a little at a time until the mixture comes together as a dough.

2. 2

   Rest the dough

   Knead until smooth, then transfer the dough to a container. Rub a little oil over the top, cover and leave to rest for 15–20 minutes.

3. 3

   Salt the radish

   Peel and grate the mooli, then put it in a bowl. Mix in about ¼–½ teaspoon of salt and leave for 15 minutes.

4. 4

   Drain the radish

   After 15 minutes, drain the water released by the mooli. Squeeze the grated radish to remove any remaining moisture.

5. 5

   Season the filling

   Transfer the squeezed mooli to another bowl. Add the chopped coriander, ajwain, ground coriander, garam masala and chopped green chilli.

6. 6

   Mix the filling

   Combine the filling ingredients. Do not add salt at this stage.

7. 7

   Shape the dough

   Divide the dough into 5–6 equal balls. Roll one into a round, brush it with a little oil and heat a tawa or skillet over medium-high heat.

8. 8

   Fill the paratha

   Place about 2 tablespoons of mooli filling in the centre and sprinkle salt over it. Avoid overfilling, or the paratha will be difficult to roll.

9. 9

   Seal the edges

   Bring the edges of the dough together and pinch to seal. Flatten the filled ball with your hands.

10. 10

    Roll the paratha

    Roll the dough into a circle 18–20 cm (7–8 inches) in diameter, applying even pressure so it rolls into a round shape.

11. 11

    Cook the first side

    Transfer the paratha to the hot tawa. Cook for 1–2 minutes, then flip it. Brush the partly cooked side with about ¼ teaspoon of oil and flip again.

12. 12

    Finish cooking

    Brush the other side with oil as well. Press with a spatula and cook until both sides have golden-brown spots. Repeat with the remaining dough balls.

13. 13

    Serve warm

    Serve the mooli paratha with pickle or chutney of your choice.

What is mooli paratha?

Mooli paratha is an Indian flatbread made from whole-wheat dough and stuffed with mooli, or white radish. Stuffed parathas are a familiar part of Indian home cooking, often served for breakfast or as a substantial meal.

This version pairs grated radish with coriander, ajwain and warm spices. Salting and squeezing the radish helps keep the filling from making the dough wet as you roll it.

Nutrition and macros by portion

The nutrition label shows one serving as written: 110 calories, 4g protein, 22g carbs, 1g fat.

The atta provides most of the carbohydrates, while the mooli adds moisture and some fibre; the small amount of oil used for the dough and cooking contributes most of the fat. The filling contributes a little protein, with the whole-wheat flour providing the rest. Pair a paratha with a serving of vegetables or chutney to add freshness and variety to the plate.

Making a pliable dough

Atta: This finely milled whole-wheat flour gives the paratha its characteristic flavour and a dough that can be rolled around the filling. Add the water gradually, stopping when the dough comes together rather than making it sticky.

Resting: A 15–20 minute covered rest gives the dough time to relax, making it easier to shape and roll without springing back.

Keeping the filling dry

Salting: Salt draws moisture out of grated mooli, so give it the full 15 minutes before draining. The recipe adds more salt over the filling just before sealing rather than mixing it into the seasoned radish.

Squeezing: Drain the radish, then squeeze it firmly to remove extra liquid. A drier filling is easier to enclose and less likely to break through the dough.

Rolling without tearing

Filling: Use about 2 tablespoons in the centre and leave enough dough around it to gather and pinch closed. Too much filling can make the paratha difficult to seal and roll.

Pressure: Flatten the filled ball gently, then roll with even pressure. If the filling starts to show through, ease up rather than pressing harder.

Getting a golden finish

Heat: Warm the tawa or skillet over medium-high heat before cooking. The paratha should cook through and develop brown spots without scorching before the filling is heated.

Oil: Brush oil onto each side as directed, then press the paratha with a spatula while it cooks. Look for golden-brown spots on both sides as the cue that it is ready.

Serving ideas

Chutney: Serve the parathas hot with a chutney of your choice for a fresh, tangy accompaniment. A spoonful of pickle adds a sharper, savoury contrast.

Meal: They work as a breakfast or lunch on their own, or alongside a simple vegetable dish. Serve soon after cooking while the outside is at its crispest.

Recipe notes & tips

• Add water to the atta gradually so the dough stays soft but not sticky.
• Cover the dough while it rests so its surface does not dry out.
• Squeeze the grated mooli well after draining to help keep the filling contained.
• Keep the filling to about 2 tablespoons per paratha for easier sealing.
• Use even pressure as you roll so the dough stays an even thickness.
• Cook each paratha until both sides show golden-brown spots.

Variations

• Adjust the chilli: Use less green chilli for a milder filling.
• Change the herbs: Swap the coriander for another fresh herb you enjoy.
• Boost the spice: Add a little more ajwain for a stronger carom flavour.
• Try a different chutney: Serve with a contrasting chutney of your choice.
• Use medium radishes: Replace the large mooli with 2 medium ones, as suggested in the recipe.

Common mistakes to avoid

• Wet filling: Drain and squeeze the salted mooli well before adding the spices.
• Sticky dough: Add water little by little and stop once the dough comes together.
• Overfilling: Keep to about 2 tablespoons of filling so you can seal and roll the dough.
• Loose seal: Gather the edges fully and pinch them closed before flattening.
• Uneven rolling: Apply even pressure to help the paratha roll into a round shape.
• Scorching the outside: Watch the heat and turn the paratha as directed, cooking until both sides have golden-brown spots.

How to store

Cool leftover parathas and refrigerate them in an airtight container for up to 3 days. Reheat on a hot tawa or skillet, turning until warmed through.

Frequently asked questions