Paratha stuffed with Mooli, with a side of pickle and dipped in yogurt this can be a simple weeknight meal.
Mooli paratha is a popular stuffed flatbread found in the Indian Subcontinent. It is a wheat bread stuffed with shredded radish and pan fried. The outside has some crispiness while the inside is filled with flavorful radish. Tired of eating raw radish – try this different use of it.
Paratha is a thin wheat bread which can be plain or stuffed with various vegetables. It is a common bread enjoyed with curries, it is used to scoop up the curry into a flavorful bite. Mooli is the Indian word for radish. In this case large radish is used with the white skin and white flesh. Radish is popular in Southeast asia especially Diakon radish. It is used raw in salads or even pickled in Kimchi. It is crunchy and refreshing but bland in flavor which makes it a great ingredient to spice up!
Mooli Paratha is a favorite in my household, it does take some work but totally worth it. I make a larger batch and freeze some for next time. Enjoy is with a pickle of your choice, dip in some yogurt, Herb Raita or Cucumber Raita. Its a simple weeknight meal. Try out this new use for radish.
Makes 3 paratha’s
Level of Difficulty: Medium
Time: 1 hour
Ingredients for the dough:
- 1 cup whole wheat flour
- 1 tbsp oil
- Pinch of salt
- 1/2 cup water, as needed to bind into soft dough
- Optional: 1/4 tsp Carom seeds (Ajwain)
Ingredients for the filling:
- 2 cups pealed and grated radish (large white ones, not small red ones)
- 1/2 tsp salt
- 1/4 tsp turmeric (haldi)
- 1/8 tsp Chili Powder, chili flakes or 1 diced fresh green chili
- 2 tbsp chopped cilantro
Method:
First make the dough: Mix together all the dough ingredients and knead for 5 mins. Drizzle the top with oil, cover with wet paper towel and set aside for 30 mins to rest.
Next make the filling:
- In a bowl mix together radish, salt and turmeric. Set aside for 30 mins.
- After 30 mins, squeeze out all the liquid from it. You can use a muslin cloth, or a colander, or just your hands. Be sure the mixture is dry.
- Add red chili and cilantro
- Evenly divide out the dough into 3 portions.
- Roll out each into a small 5 ” circle.
- Add 3 tbsp of filling in the middle. Pick up the dough edges and combine at the top in the middle to close up the dough into a round parcel (like kachori). Flatten it out.
- Finally roll out into a larger 8″ circle. Use dry flour as needed. Its ok if the stuffing shows through.
- Gently pick up the Paratha and lay on a tava or shallow frying pan heated to medium heat. Cook both sides for 2 mins, then add some oil and cook again to get some color. Remember only dough needs cooking, radish can be eaten raw so don’t worry about cooking the inside.
Tips:
- No time to make it from scratch? Here is a time saver: In Indian stores you can find raw rolled out roti/chapati in the refrigerator section. You can easily use this and start from the filling step.
- Because this takes some time and effort, make double and freeze it for next time. In an air tight container or wrapped in foil in zip lock bag, it can freeze for up to 6 months. Just reheat in a pan to get the crispy texture back.
Ingredients for the dough:
- 1 cup whole wheat flour
- 1 tbsp oil
- Pinch of salt
- 1/2 cup water, as needed to bind into soft dough
- Optional: 1/4 tsp Carom seeds (Ajwain)
Ingredients for the filling:
- 2 cups pealed and grated radish (large white ones, not small red ones)
- 1/2 tsp salt
- 1/4 tsp turmeric (haldi)
- 1/8 tsp Chili Powder, chili flakes or 1 diced fresh green chili
- 2 tbsp chopped cilantro
Method:
First make the dough: Mix together all the dough ingredients and knead for 5 mins. Drizzle the top with oil, cover with wet paper towel and set aside for 30 mins to rest.
Next make the filling:
- In a bowl mix together radish, salt and turmeric. Set aside for 30 mins.
- After 30 mins, squeeze out all the liquid from it. You can use a muslin cloth, or a colander, or just your hands. Be sure the mixture is dry.
- Add red chili and cilantro
- Evenly divide out the dough into 3 portions.
- Roll out each into a small 5 ” circle.
- Add 3 tbsp of filling in the middle. Pick up the dough edges and combine at the top in the middle to close up the dough into a round parcel (like kachori). Flatten it out.
- Finally roll out into a larger 8″ circle. Use dry flour as needed. Its ok if the stuffing shows through.
- Gently pick up the Paratha and lay on a tava or shallow frying pan heated to medium heat. Cook both sides for 2 mins, then add some oil and cook again to get some color. Remember only dough needs cooking, radish can be eaten raw so don’t worry about cooking the inside.
Tips:
- No time to make it from scratch? Here is a time saver: In Indian stores you can find raw rolled out roti/chapati in the refrigerator section. You can easily use this and start from the filling step.
- Because this takes some time and effort, make double and freeze it for next time. In an air tight container or wrapped in foil in zip lock bag, it can freeze for up to 6 months. Just reheat in a pan to get the crispy texture back.