Dinner

Mooli Paratha Recipe

Name: Mooli Paratha Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1.5 cups atta (whole wheat flour); 1 teaspoon oil; Water as needed to knead the dough; 1 large mooli (white radish) or 2 medium mooli; 2 tablespoons cilantro, chopped; 1/8 teaspoon ajwain (carom seeds); 1/4 teaspoon coriander powder; 1/8 teaspoon garam masala; 1 green chili, finely chopped; Salt as needed; Oil as needed to cook the paratha

ByLily Monroe February 18, 2026February 18, 2026

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Introduction

Mooli Paratha is a flavorful Indian flatbread stuffed with spiced grated white radish. This comforting dish is perfect for breakfast or a light meal, offering a delightful combination of soft dough and savory filling.

The image shows five triangular flatbreads stacked unevenly on a black slate board, each flatbread golden brown with slightly darker toasted spots and scattered fresh green herb pieces on top. The flatbreads appear soft and slightly thick, with visible texture from the baking process. In the top right corner, there is a glass of white sauce with herbs visible inside, resting on a white marbled surface. The scene includes a few scattered small herb leaves around the board, giving a fresh feel. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 cups atta (whole wheat flour)
1 teaspoon oil
Water as needed to knead the dough
1 large mooli (white radish) or 2 medium mooli
2 tablespoons cilantro, chopped
1/8 teaspoon ajwain (carom seeds)
1/4 teaspoon coriander powder
1/8 teaspoon garam masala
1 green chili, finely chopped
Salt as needed
Oil as needed, to cook the paratha

Instructions

Step 1: In a large bowl, combine atta and 1 teaspoon oil. Gradually add water, kneading until a smooth dough forms. Cover with oil and let it rest for 15 to 20 minutes.
Step 2: Peel and grate the mooli, then place it in a bowl with 1/4 to 1/2 teaspoon salt. Let it sit for 15 minutes to draw out moisture.
Step 3: Drain the water released from the grated mooli, then squeeze out any remaining moisture. Transfer the squeezed mooli to a clean bowl.
Step 4: Add chopped cilantro, ajwain, coriander powder, garam masala, and green chili to the mooli. Mix well to prepare the stuffing. Avoid adding more salt here.
Step 5: Divide the dough into 5-6 equal balls. Roll one ball into a small circle and brush lightly with oil. Heat a tawa or skillet over medium-high heat.
Step 6: Place about 2 tablespoons of the mooli stuffing in the center of the rolled dough. Sprinkle salt over the stuffing. Gather the edges of the dough and pinch to seal tightly, then flatten gently by hand.
Step 7: Roll the filled dough gently into a 7-8 inch diameter circle, applying even pressure to maintain shape.
Step 8: Cook the paratha on the hot tawa for 1-2 minutes on one side, then flip. Apply about 1/4 teaspoon oil on the half-cooked side, flip again, and repeat oil application on the other side. Press with a spatula and cook until golden brown spots appear on both sides.
Step 9: Repeat the process with the remaining dough balls and stuffing. Serve hot with pickle or chutney of your choice.

Tips & Variations

Removing excess moisture from grated mooli is key to prevent soggy parathas.
Adjust green chili quantity to suit your spice preference.
For extra flavor, add a pinch of grated ginger or dry mango powder to the stuffing.
Use ghee instead of oil for cooking to add richness.

Storage

Store leftover mooli parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a hot skillet or tawa to maintain their softness and crispness. Avoid microwaving as it can make them chewy.