Mooli Paratha|Radish Paratha || How to make mooli paratha with step-by-step photos and video
Mooli Paratha is a traditional recipe that basically comes from the Punjab side of Pakistan, a very tasty and healthy recipe is a whole wheat flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices and makes a wholesome breakfast or lunch
Meanwhile in a bowl put both flour wheat and maida to mix, then add salt and 1 tsp oil. Start kneading the dough by adding some water
Knead to the smooth dough cover it with plastic cling wrap set aside for resting for around 15 minutes
After 15 minutes squeeze out all the excess water from the grated mooli, transfer to another bowl, add all spices mix them together very well
Seal it tightly and flatten by pressing very gently, again dust into dry flour rolls very carefully about a 6-inch diameter circle. Keep in mind that rolling stuffed paratha to perfection via practice
Apply some butter flip it, and fry another side the same way by pressing the spatula
Once cooked from both sides transfer to the serving plate, and Serve hot with green chutney and raita 
Mooli paratha is a traditional recipe that basically comes from the Punjab side of Pakistan, flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices
Ingredients:
Today’s paratha is made with mooli or white radish. Mooli paratha is not always everyone’s favorite and that’s because radish has a strong smell/taste I have noticed that not everyone enjoys it but personally I love it.
Mooli paratha has always been one of my favorite parathas so I now make it often. If you get into the technicalities of making parathas, they are all made similarly, But the mooli paratha is one of the most challenging ones to make!
Why!
My Latest Video Stuffed Mooli Paratha
Because radish has a high water content when you try to roll it inside a dough, it just releases moisture making it very difficult to roll. this is the reason it is always squeezed as well as possible before stuffing it inside the dough, Mainly is served with raita and garlic chutney.
Prepare this recipe first peel and grate the mooli then put grated mooli in the bowl, sprinkle some salt keep aside
Meanwhile in a bowl put both flour wheat and maida to mix, then add salt and 1 tsp oil. Start kneading the dough by adding some water
Knead to the smooth dough cover it with plastic cling wrap set aside for resting for around 15 minutes
After 15 minutes squeeze out all the excess water from the grated mooli, transfer to another bowl, add all spices mix them together very well
Divide the dough into equal portions, make smooth balls, and flatten them between your palm
Before you start the rolling, Heat the Tawa on medium flame
Before you start the rolling, Heat the Tawa on medium flame
Take one flattened ball at a time, dust it into dry flour start rolling, roll into 4 diameters, and keep the edges thinner than the center even you can spread with the help of your fingers
Place 1 portion of Mooli stuffing in the center, gather the edges, and pinch it into the center
Now Place it onto hot Tawa and Cook_After a few seconds you may notice a few bubbles come on top, now time to flip it should have a few brown spots on it cook on another side as well
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Mooli paratha is a traditional recipe that basically comes from the Punjab side of Pakistan, flatbread stuffed with grated mooli white radish. It's lightly seasoned with spices
Ingredients:
- 2 medium-sized, white reddish peeled, grated
- 1 tbsp, green chili finely chopped
- 1 tsp, ginger freshly grated
- 1 tbsp, Lemon Juice
- 1 tsp, red chili powder
- 1 tsp, whole spice powder
- 1 tsp, black peppercorn freshly crushed
- 1 tbsp, coriander leaves finely chopped
- 1 tsp, salt or to taste
- 1 ½ cups, all-purpose flour
- ½ cup, wheat flour
- Butter/ghee, As required
How to make the Mooli Paratha?
- Prepare this recipe first peel and grate the mooli then put grated mooli in the bowl, sprinkle some salt keep aside
- Meanwhile in a bowl put both flour wheat and maida to mix, then add salt and 1 tsp oil
- Start kneading the dough by adding some water
- Knead to the smooth dough cover it with plastic cling wrap set aside for resting for around 15 minutes
- After 15 minutes squeeze out all the excess water from the grated mooli
- Transfer to another bowl
- Add spices, green chili, coriander leaves, salt, ginger, and lemon juice
- Mix them together very well and keep them aside
- Divided the dough into equal portions, make smooth balls, and flatten them between your palm
- Before you start the rolling, Heat the Tawa on medium flame
- Take one flattened ball at a time, dust it with dry flour start rolling
- Roll into 4 diameters, and keep the edges thinner than the center
- even you can spread with the help of fingers
- Place 1 portion of Mooli stuffing in the center, gather the edges, and pinch it into the center
- Seal it tightly and flatten it by pressing very gently
- Again dust into dry flour rolls very carefully about 6-inch diameter circle
- Keep in mind that rolling stuffed paratha to perfection via practice
- Now Place it onto hot Tawa and Cook
- After a few seconds, you may notice a few bubbles come on top
- Now time to flip it should have a few brown spots on it cook on another side as well
- Apply some butter then flip it
- Fry another side the same way by pressing the spatula
- Once cooked from both sides transfer to the serving plate
- And Serve hot with green chutney and raita
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