If you’ve ever wondered how to turn a handful of simple ingredients into a comforting, flavorful delight, look no further than this Simple Mooli Paratha Recipe (5 ingredients!) Recipe. This recipe takes just a few pantry staples and fresh produce to create soft, crispy, and beautifully spiced Indian flatbreads stuffed with shredded daikon radish. Each bite offers a perfect balance of textures and subtle heat that feels like a warm hug on a plate. Whether you’re new to making parathas or a seasoned enthusiast, this recipe is ridiculously approachable and endlessly satisfying.
Ingredients You’ll Need
These ingredients are straightforward, yet each plays an essential role in making your Simple Mooli Paratha Recipe (5 ingredients!) Recipe come alive. From the earthy crunch of daikon to the fragrant pop of cilantro and just the right amount of spice, every item enhances the final flavor and texture.
- Daikon radishes (mooli): Fresh and juicy, they provide the soft filling and subtle sweetness with a mild crunch.
- Cilantro leaves: Adds a bright, herbal note that lightens the dish beautifully.
- Green chili pepper: Delivers a gentle kick of heat that wakes up the palate without overpowering it.
- Red chili powder: Deepens the spice profile with a smoky, warm flavor.
- Kosher salt: Balances and enhances all the flavors.
- Prepared atta dough: The hearty whole wheat dough that forms the crispy yet tender paratha shell.
- Butter, ghee, or spreadable butter: For cooking and finishing—this adds richness and a golden crisp crust.
How to Make Simple Mooli Paratha Recipe (5 ingredients!) Recipe
Step 1: Prepare the Mooli Filling
Start by shredding the mooli, using a fine shredder attachment if you have one, or chop finely in a food processor. This step is crucial because it creates the juicy, textural filling that defines the paratha. Next, gently squeeze the shredded mooli between your palms to remove excess moisture—this prevents sogginess while cooking and helps the parathas hold their shape beautifully. Toss the dried mooli with finely chopped cilantro, green chili, red chili powder, and kosher salt, then mix everything by hand to combine the flavors thoroughly.
Step 2: Roll Out the Dough
Divide your atta dough into golf-ball-sized portions, roughly 60 grams each. Dust your workspace with atta and roll each ball into small 5-inch circles. Spread about half a teaspoon of butter on one side of each rolled dough round—this adds flavor and helps the layers separate slightly once cooked, creating a tender but crisp paratha.
Step 3: Stuff and Seal
Place about 3 tablespoons of the mooli mixture onto one rolled dough circle, leaving about half an inch clear around the edges. Top it with another dough circle, butter side down. Press the edges firmly to seal the filling inside. Lightly dust the top with atta, then carefully roll out the stuffed paratha to about 8 to 9 inches diameter. Don’t worry if some moisture escapes or the filling sneaks out—that’s part of the homemade charm that results in delicious crunchy edges.
Step 4: Cook to Golden Perfection
Heat a tawa or griddle over medium-high heat and add a bit of butter or oil. Place the rolled paratha on the hot surface and gently press the edges to flatten thick spots and encourage even cooking. Spread butter generously on the top surface while the bottom cooks, then flip. Use a spatula to press the paratha into the pan, which helps develop that irresistible crisp texture. Continue turning and pressing the paratha, adding more butter as needed, until it’s evenly cooked and golden brown on both sides. This will take about 4–5 minutes per paratha. Remove and drain on a paper-towel lined plate, and repeat for the rest.
How to Serve Simple Mooli Paratha Recipe (5 ingredients!) Recipe
Garnishes
A simple dollop of plain yogurt—classic Indian style—or a bit of sweetened yogurt pairs perfectly with the spiced mooli paratha. The cool creaminess balances the subtle peppery heat beautifully. You can also sprinkle some finely chopped fresh cilantro or a pinch of chaat masala on top for an extra flavor boost.
Side Dishes
These parathas shine when accompanied by tangy pickles like mango or lime achar, which add a vibrant and acidic contrast. A side of fresh salad with cucumbers, tomatoes, and onions dressed lightly with lemon juice also complements the meal perfectly, providing crunch and freshness.
Creative Ways to Present
If you want to elevate your meal, stack your parathas on a wooden board, interspersed with small bowls of colorful chutneys—think mint-cilantro or sweet tamarind—for guests to mix and match flavors. Wrapping them in a clean kitchen towel keeps them warm and soft until serving, making it perfect for family-style dining.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (though they rarely last long), store your cooked parathas in an airtight container lined with parchment paper to prevent sticking. They keep well for up to 2 days in the refrigerator and can easily be reheated later without losing their delicious flavor or texture.
Freezing
Simple Mooli Paratha Recipe (5 ingredients!) Recipe also freezes beautifully. Place cooled parathas between layers of parchment or wax paper and store them in a resealable freezer bag. Frozen parathas can last up to a month, making them a super convenient option for quick meals.
Reheating
To reheat, gently warm the paratha on a hot skillet over medium heat, adding a small bit of butter if you like. This revives their crispiness and warmth without drying them out, giving you almost freshly made parathas in minutes.
FAQs
Can I use regular radish instead of daikon (mooli)?
While daikon radish has a mild and tender flavor perfect for this recipe, regular radishes can be used in a pinch, but they tend to have a sharper, more peppery bite. You might want to reduce the green chili slightly if using regular radishes.
Do I have to peel the daikon radish?
Peeling the daikon is recommended because the skin can be a bit tough and bitter. Removing the skin helps keep the filling soft and mild.
Can I make the dough from scratch for this recipe?
Absolutely! An atta dough made from whole wheat flour, water, and a pinch of salt works perfectly. Freshly made dough often gives the best texture and flavor for parathas.
What if I don’t have a food processor or shredder attachment?
No worries! You can finely chop the daikon by hand using a sharp knife. It might take a little more time, but the delicious results are worth it.
Is this recipe spicy?
This Simple Mooli Paratha Recipe (5 ingredients!) Recipe has a mild to medium heat level, which you can easily adjust by adding or reducing the amount of green chili and red chili powder to your liking.
Final Thoughts
Making this Simple Mooli Paratha Recipe (5 ingredients!) Recipe is like inviting a little warmth, comfort, and flavor into your kitchen with minimal fuss. It’s easy, rewarding, and the perfect way to enjoy a traditional Indian favorite in a fresh and simple way. Whether you’re cooking for family, friends, or just yourself, these parathas will surely become a beloved staple in your recipe collection—give it a try and savor every bite!
PrintSimple Mooli Paratha Recipe (5 ingredients!) Recipe
This Simple Mooli Paratha recipe features a delicious stuffed Indian flatbread filled with spiced grated daikon radish. Using only five key ingredients, this traditional North Indian favorite offers a perfect balance of flavors with a hint of spice and freshness, making it an easy and satisfying meal ideal for breakfast, lunch, or dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Bread
- Method: Stovetop
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
Filling Ingredients
- 2 medium daikon radishes (mooli), peeled and ends removed
- 1/3 cup cilantro leaves (some stems are fine), finely chopped
- 1 green chili pepper (preferably Indian/finger chili, deseeded to reduce heat), finely chopped
- 1/2 to 3/4 tsp red chili powder
- 1 1/2 tsp kosher salt (more to taste)
Dough and Cooking Ingredients
- 1 batch prepared atta dough (whole wheat dough)
- Softened butter, ghee, or spreadable butter (as needed for cooking and spreading)
Instructions
- Shred the Mooli: Use the fine shredder attachment of a food processor to shred the daikon radishes. If a shredder attachment is unavailable, finely chop the radish in the food processor as an alternative.
- Remove Excess Moisture: Take handfuls of the shredded or chopped mooli and gently squeeze out excess water between your palms. Place the drained mooli into a large bowl. Repeat until all moisture is removed to ensure the parathas stay dry and hold their shape during cooking.
- Mix Filling Ingredients: Add the finely chopped cilantro, green chili peppers, red chili powder, and salt to the drained mooli. Mix thoroughly using your hands or gloves to evenly distribute the spices and herbs.
- Prepare Dough Circles: Divide the atta dough into golf ball-sized portions (about 60 g each). Dust the surface and rolling pin with atta flour. Roll each portion into small circles approximately 5 inches in diameter. Spread about 1/2 teaspoon of softened butter on one side of these rolled dough rounds.
- Stuff and Roll Parathas: Place about 3 tablespoons of the radish filling onto one rolled dough circle, leaving about a 1/2 inch border around the edges. Cover with the second dough round, butter side down. Press the edges firmly to seal the filling inside. Lightly dust the top with atta flour, and carefully roll the stuffed paratha out to around 8-9 inches, allowing a little moisture to escape, which results in delicious crunchy bits.
- Cook the Parathas: Heat a tawa or griddle over medium-high heat. Add a small amount of butter or oil. Place the rolled paratha on the hot tawa, lightly pressing the edges to even out thickness and maintain a round shape. As the bottom starts cooking, spread butter over the top surface. Flip the paratha and press with a flat spatula to crisp it evenly, continuing to spread butter on both sides. Cook each side until golden brown and crispy, roughly 4-5 minutes per paratha. Remove onto a paper-towel lined plate to drain excess butter.
- Serve: Serve the mooli parathas immediately, ideally with plain yogurt or yogurt sweetened slightly with sugar for contrast and balance.
Notes
- Removing excess moisture from the radish filling is crucial to prevent soggy parathas and to retain a crisp texture.
- If fresh green chilies are unavailable, Serrano or other mild green chilies can be used; adjust quantity to taste.
- Butter or ghee enhances flavor and contributes to a crispy, golden crust, but can be adjusted or substituted based on dietary preferences.
- Prepared atta dough can be made in advance or purchased ready-made from Indian grocery stores.
- These parathas are best enjoyed fresh off the griddle while warm and crisp.
