Mooli Parantha is native to Punjab and is a hugely popular breakfast option in North India. Like all other stuffed paranthas, this one is preferred by vegetarians for its unique taste and homely feel.
It is relished by almost every household every morning in the breakfast with curd or tea. If you wish to know how to make these stuffed mooli paranthas, simply follow our detailed recipe guide.
The wheat flour paranthas are stuffed with mooli or radish. Mooli is grated and mixed with spices and condiments for extra flavor. You can make it the way any other stuffed parantha is made. Mooli stuffing is filled and paranthas are shallow-fried. Curd or tea tastes best with them.
Shruti J has always been a food lover, but a break in her professional career gave her a chance to take a plunge into the fascinating culinary world. Shruti loves adapting recipes, adding her own 'SJ Element' to it and taking it to a whole new level.know more