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 wit
h 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.
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3 - Medium Mooli (Radish)
Salt to taste
1/2 tsp -
Red Chilli powder
1/2 tsp - Coriander powder
2 - Green chillies, finely chopped
1/4 tsp - Ajwain
2 tbsp -
For the dough:
2 cups -
Salt to taste
Water as needed
Oil for frying
How to Make Mooli Parantha
Sieve the wheat flour and salt. Add water little by little to knead a stiff dough.
Cover with a wet muslin cloth and keep aside.
Peel and grate the radish. Add 1/2 tsp. salt and keep aside for 15 mins. Then squeeze and drain out all the water.
Heat the pan and fry the radish to lighten brown.
Add salt, red chilli powder, green chillies, ajwain. Switch off the flame and then add the coriander leaves and mix well. Allow it to cool.
Take some dough and roll into small puri, put 2 tsp. of stuffing and cover all the sides.
Make a small ball. Roll again into a thick round paratha.
Heat a non stick tawa and fry the mooli ka paratha on both sides to crispy and brown. Put some oil over the paratha.
Serve the mooli paratha hot with curd and butter.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.