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Simple Mooli Paratha Recipe (5 ingredients!) Recipe

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4.4 from 11 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://marthatasty.com/simple-mooli-paratha-recipe-5-ingredients-recipe/