Mooli Paratha is a popular Punjabi stuffed flatbread made with unleavened dough and filled with spiced grated radish stuffing. Mooli Paratha are often made for breakfast or lunch and make for a filling and tasty meal accompanied with pickle, curd (yogurt) or homemade white butter. There are two ways to make this paratha. Either the stuffing is encased between two layers of the dough, or the stuffing is filled into a thick flattened single dough ball.
Ingredients
For the radish filling:
- •355 ml (1 1/2 cups) white radish grated on a medium grater
- •60-75 ml (4-5 tablespoons) chopped fresh radish leaves
- •1-2 finely chopped green chilies
- •30-45 ml (2-3 tablespoons) chopped fresh cilantro leaves
- •2.5 ml (1/2 teaspoon) salt, plus additional as needed
- •2.5 ml (1/2 teaspoon) dry mango powder/amchur
- •1.3 ml (1/4 teaspoon)carom/ajwain seeds
- •2.5 ml (1/2 teaspoon) red chilli powder
- •2.5 ml (1/2 teaspoon) garam masala powder
For the dough:
- •113 grams (1 cup) atta/whole wheat flour
- •5 ml (1 teaspoon) ghee/clarified butter or vegetable oil
- •1.3 ml (1/4 teaspoon) salt
- •Vegetable oil, for frying
- •Butter and/or yogurt/curd, and/or pickle, for serving
Preparation
- For the radish filling: Combine all ingredients in a large mixing bowl, and set aside.
For the dough: In a large bowl combine the flour, oil, salt, and just enough water to knead it into a smooth and soft dough. Cover and allow it to rest for 20 minutes.
Divide the prepared dough into small balls of equal size. To make the parathas*, roll two balls into equal-sized rotis (disks) about .6 cm (1/4 inch) thick. Place a spoonful of stuffing in the center of one, spreading it out, leaving 1.3 cm (1/2 inch) along the edges. Sprinkle the filling with a pinch of salt. Top with the second roti and seal the sides (use some water on the edges if required) so that the stuffing does not come out. Repeat to use the remaining dough and filling.
Heat a skillet or tawa well and add ghee or oil. Place a stuffed paratha gently on the skillet and cook over a medium to low flame, turning once, until nicely browned on both the sides. Serve hot with homemade white butter, yogurt/curd, and pickle of your choice!
*Alternatively, take one ball and use a rolling-pin to make a small roti that is thicker in the center than the sides. Place 30-45 ml (2-3 tablespoons) of prepared stuffing in the center. Fold up the sides to cover the filling, dust with flour, and roll again very lightly to make sure the stuffing does not come out.