Mooli Paratha

Ingredients

• 250 g (2 cups)wheat flour
• 1 teaspoonsalt
• 1 teaspooncarom seeds
• 1 teaspoonoil
• as neededhot water
• 250 g (2 cups)grated white or daikon radish
• 1 teaspoonsalt
• 1 teaspoonground cumin
• 1/4 teaspoonground turmeric
• 1/2 teaspoonground coriander
• 1 teaspoonchilli powder
• 1 tablespoondried pomegranate seeds (anar dana)
• 1/2 tablespoondried mango powder (amchur)
• 15 g (1/4 cup)chopped coriander leaves
• 2green chillies, very finely chopped
• as neededghee or oil, for cooking

Instructions

1. 1

   Make the dough

   Combine the flour, salt and carom seeds in a bowl. Add hot water gradually until a soft dough forms, then drizzle over the oil and work it into the dough. Cover and leave for 30 minutes.

2. 2

   Salt the radish

   Peel and grate the daikon radish. Sprinkle it with the salt, mix, and leave for 30 minutes.

3. 3

   Mix the filling

   After 30 minutes, squeeze the liquid from the grated radish and put it in a bowl. Add all the spices, coriander leaves and green chilli, then mix.

4. 4

   Divide the dough

   Divide the dough into 7 portions and shape each into a small ball. Keep the balls covered, taking out one at a time as you fill them.

5. 5

   Fill the dough

   Flatten one ball slightly with your hand, thinning the edges as you go. Add some radish filling and a little flour, then bring the edges together and seal firmly to form a flat disc. Repeat with the remaining dough and filling, keeping the portions covered so they do not dry out.

6. 6

   Start rolling

   Dust the rolling board and pin with a little flour. Gently press the filled dough on the board and dust it lightly, then roll from the centre outwards. Turn it 90 degrees and roll again.

7. 7

   Roll it evenly

   Continue rolling gently from one side to the other so the paratha thins evenly all around. Roll it thinly, taking care not to press too hard or the dough may tear and the filling may escape.

8. 8

   Heat the pan

   When ready to cook, heat a heavy-based or cast-iron skillet over medium heat.

9. 9

   Cook the first side

   When the skillet is hot, place a rolled paratha in it. After a couple of minutes, when tiny bubbles appear on top, drizzle a little ghee or oil around it and flip. An evenly rolled paratha without tears should puff as it cooks.

10. 10

    Finish cooking

    Drizzle a little ghee or oil over the other side and flip again. Cook for roughly 4 minutes in total, about 2 minutes per side, pressing it down as it cooks to help create char marks.

11. 11

    Keep them covered

    As you roll and cook the remaining parathas, cover the cooked ones with a clean, dry towel or food cover.

12. 12

    Serve warm

    When cooked, rub a little butter over each paratha and serve straight away with pickle, yoghurt, fresh butter and, if you like, salad.

What is mooli paratha?

Mooli paratha is a stuffed Indian flatbread made with mooli, or white radish, and is especially popular in Punjab and northern India. It is often associated with winter, when good-quality radishes are readily available.

This version seasons the grated radish with warming spices, dried mango and pomegranate, then cooks the filled breads on a skillet. The filling is squeezed before use, which helps keep the dough easier to seal and roll.

Nutrition and macros by portion

The nutrition label shows one serving as written: 185 calories, 5g protein, 30g carbs, 5g fat.

Most of the carbohydrates come from the wheat flour, while the flour and cooking ghee or oil contribute much of the energy and fat. The radish adds some fibre, and the dish has only a modest amount of protein from the flour. Serve it with yoghurt or raita and salad for a more balanced plate.

Build a soft dough

Flour and carom seeds: add the hot water gradually so you can stop once the dough is soft and workable. The short rest gives the dough time to relax before shaping.

Keep it covered: dough can dry out while you prepare the filling and shape the parathas. Covering it between steps helps it stay pliable.

Prepare the radish filling

Salt and squeeze: salting the grated radish draws out liquid; squeeze it well after its 30-minute rest. This makes the filling less wet and reduces the risk of a soggy or torn paratha.

Spices and herbs: cumin, turmeric, coriander and chilli bring savoury warmth, while dried mango and pomegranate add tangy notes. Mix them through the radish after squeezing.

Seal before rolling

Fill modestly: add enough radish to fill the dough without stretching the edges too thin. Bring the dough edges together and seal them firmly so the filling stays inside.

Roll gently: start at the centre and work outwards, turning the paratha as you go. Light, even pressure helps prevent the dough from splitting.

Look for bubbles and colour

First side: cook over medium heat until tiny bubbles appear on top, then add a little ghee or oil and turn the paratha. The method gives roughly 2 minutes per side, or about 4 minutes in total.

Finish: pressing the bread gently against the skillet helps it develop char marks. If the pan is too hot, the outside may brown before the centre cooks through.

Serve it while warm

Parathas are best served straight from the skillet, with a little butter rubbed over the surface. Yoghurt or raita, garlic or mango pickle and fresh salad are suggested accompaniments.

A cup of masala chai makes a fitting drink alongside this winter-style meal.

Recipe notes & tips

• Squeeze the salted radish thoroughly before adding the spices.
• Keep unused dough portions covered while you shape each paratha.
• Use a light dusting of flour to stop the dough sticking to the board and pin.
• Roll from the centre outwards and turn the paratha regularly for an even thickness.
• Cook over medium heat so the bread has time to cook through as it browns.
• Keep cooked parathas covered with a clean, dry towel until serving.

Variations

• Adjust the heat: use less green chilli or chilli powder for a milder filling.
• Change the cooking fat: use oil instead of ghee for cooking.
• Add extra herbs: increase the coriander leaves for a fresher flavour.
• Choose your pickle: serve with garlic pickle or mango pickle, as suggested.
• Serve with raita: add yoghurt raita on the side to accompany the warm paratha.

Common mistakes to avoid

• Wet filling: squeeze the radish well after its 30-minute rest so excess liquid does not make the dough difficult to handle.
• Dry dough: add the hot water gradually while mixing until the dough is soft, then keep it covered.
• Overfilling: use a manageable amount of radish so the edges can seal securely.
• Torn dough: roll gently from the centre outwards and avoid pressing too hard.
• Uneven cooking: turn the paratha as directed and cook it for roughly 2 minutes on each side.
• Dry cooked breads: cover the finished parathas with a clean, dry towel while cooking the rest.

How to store

Keep cooled parathas in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through, adding a little ghee or oil if desired.

Frequently asked questions