Mooli Ka Paratha | Radish Paratha
Mooli Paratha/Indian flatbread mixed in with radish and spices is the best choice for breakfast or a meal. In winter/spring when fresh radish is in season, this is the best recipe to make.
Parathas or flatbread mixed in with vegetables are very popular in my house. Any mom with growing kids would agree that adding vegetables in the roti/paratha is a great way to add more vegetables to kid's diets.
In my case, I have never needed to use recipes like this to hide the vegetables but rather make them often as they love radishes. They would beg me to make this radish vatha kuzhambu almost every week.
Table of contents
Why make radish paratha?
- Paratha is a common breakfast or lunch/dinner in many Indian households. Add some nutritious vegetables to that and make it healthier.
- A great use for a good amount of radish. If radish is in season, this is a great way to use the seasonal produce.
- Mooli paratha is very easy to make, especially in this recipe as there is no cooking the radish before adding in the flour.
- This mooli ka paratha is kid-friendly. Even for kids who dislike radish, this paratha will soon become their favorite.
- I love making this for the lunch box. Since the paratha has spices in it, I can make it a roll with some green chutney and yogurt on the side.
How to use radish in the paratha?
There are different ways to incorporate the grated radish in the paratha. Many make a filling and stuff into the paratha like this Gobi Paratha or Bikaneri Chana dal Paratha. I find this technique a little cumbersome and also when the radish is very tender and juicy, the filling tends to let out a lot of moisture and makes rolling hard.
Some cook the radish and make it dry curry and then stuff the paratha with that. That is one extra step and time-consuming as we have to wait for the filling to cook and then cool down.
I mix in the grated radish with the whole wheat flour along with the spices that I am using. This is similar to the avocado paratha recipe or the ajwain paratha where we mix in all the ingredients in the wheat flour dough and then roll. So if you are looking to make mooli paratha without stuffing, this is the recipe for it.
How to roll mooli paratha like a pro?
Making mooli paratha could be slightly tricky since the water content in radish is very high. If we are not careful when kneading the dough and add a little too much water, the dough could become very sticky and it will be hard to roll.
The trick here is to grate the radish and then add wheat flour to the grated radish and let it sit. The wheat flour will absorb all the moisture from the radish and then we can sprinkle just enough water as needed to make the dough. This way the wheat flour dough will be of the perfect consistency when rolling.
Ingredients needed
Check the recipe card at the bottom of the page for exact measurements and printable detailed recipes.
Whole wheat flour - Indian chappati/roti/paratha is made mostly with whole wheat flour. Some might add a little Maida/all-purpose flour. But most of the homemade parathas are made with atta/whole wheat flour.
Radish - I use the Indian radish or mooli or when I am shopping at the local stores, I buy the daikon radish. I have used both kinds.
Water - preferably warm water as needed to make a soft dough. We won't need much water as the radish has a lot of water content.
Oil and/or ghee- we will be using a little oil to knead into the dough and more to make the parathas. I use oil mostly to cook the parathas but we could use ghee as well.
Spices - I use carom seeds/ajwain, red chili powder, garam masala, dry mango/amchur powder, and salt.
Cilantro or radish greens - When in season, I buy the radish with greens and use the radish greens as well in the dough. If not, I use finely chopped cilantro.
Step-by-step process
Make the dough
- Peel the radish and then grate the radish using a box grater. We could grate it finely or slightly chunky depending on our preference.
- Add all the dry spices, chopped cilantro, or radish green and salt to the grated radish. Mix them well and keep them aside for about 10 minutes.
- After 10 minutes we will notice that the radish mixture has let out a lot of liquid/moisture.
- Now add the atta to the grated radish and mix it well. Leave this aside for about 10 more minutes and then sprinkle very little water (as needed) and knead to make soft dough. I used my stand mixer to make the dough this time as I made more parathas.
- Also, add about 1 Tablespoon of oil to coat the dough and knead it well. Leave the dough to rest for 20 - 30 minutes covered.
Make the paratha
- Divide the dough into equal-sized balls and then roll them into parathas using a little wheat flour to dust while rolling.
- Cook the mooli ka paratha on medium flame applying a little oil on both sides. Cook it until they are golden brown on both sides.
- Serve the radish paratha hot with some pickles and yogurt. My husband loves to eat this with some sweet mango pickle.
Expert Tips
- Do not make the dough directly after combining the grated radish and flour. Let the radish sweat out to release moisture.
- Make a stiff dough when kneading so it does not loosen too much from the moisture in the mooli.
- Dust enough flour and roll the parathas.
- We can add finely chopped green chilies for more flavor. I skip it as my boys don't prefer it.
Serving suggestions
Mooli ka paratha tastes delicious without much elaborate side dish. Since the paratha is made with spices, we can make a roll from the paratha and eat it.
I usually make a very simple dal-dali thoy with my flavored parathas. My husband likes to eat this with just yogurt/dahi and pickle. His favorite is any kind of sweet and spicy pickle like this apple thokku or instant green apple pickle.
How to store Mooli paratha?
Mooli paratha is best served when warm. I store my paratha in a hot case or casserole until ready to serve. Layer the container with a paper towel or a kitchen towel to absorb the moisture to prevent soggy parathas.
These parathas freeze great. I store my leftover parathas layered between parchment paper in a freezer-safe ziplock bag. I often make extra parathas to freeze them to use for later.
Frequently asked questions
I use the white, long Indian radish or the Daikon radish to make mooli ka paratha. The small, round red radishes can be used as well.
Indian parathas are usually made with whole wheat flour which is sold here in the US as chapathi flour or atta.
Yes. We can add finely shredded carrot, cooked and masked potato, spinach, fenugreek leaves/methi, and so on along with radish.
Other Paratha Recipes
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Recipe
Mooli ka Paratha | Radish Paratha
Equipment
- bowl
- pan
Ingredients
- 3 cups Aata/chappathi flour/whole wheat flour
- ¼ cup wheat flour to dust when rolling
- 2 cups Mullangi/mooli/radish
- ½ cup Cilantro or use radish greens
- to taste Salt
- 1 teaspoon Chili powder
- 1 teaspoon Amchur powder
- 1 teaspoon Garam masala
- 1 Tablespoon Oil
- 2 Tablespoon Oil or ghee to cook the paratha
Instructions
Make the dough
- Peel the radish and then grate the radish using a box grater. We could grate it finely or slightly chunky depending on our preference.2 cups Mullangi/mooli/radish
- Add all the dry spices, chopped cilantro, or radish green and salt to the grated radish. Mix them well and keep them aside for about 10 minutes.½ cup Cilantro, to taste Salt, 1 teaspoon Chili powder, 1 teaspoon Amchur powder, 1 teaspoon Garam masala
- After 10 minutes we will notice that the radish mixture has let out a lot of liquid/moisture.
- Now add the atta to the grated radish and mix it well. Leave this aside for about 10 more minutes and then sprinkle very little water (as needed) and knead to make soft dough. I used my stand mixer to make the dough this time as I made more parathas.3 cups Aata/chappathi flour/whole wheat flour
- Also, add about 1 Tablespoon of oil to coat the dough and knead it well. Leave the dough to rest for 20 - 30 minutes covered.1 Tablespoon Oil
Make the paratha
- Divide the dough into equal-sized balls and then roll them into parathas using a little wheat flour to dust while rolling.¼ cup wheat flour
- Cook the mooli ka paratha on medium flame applying a little oil on both sides. Cook it until they are golden brown on both sides.2 Tablespoon Oil or ghee
- Serve the radish paratha hot with some pickles and yogurt. My husband loves to eat this with some sweet mango pickle.
Notes
- Do not make the dough directly after combining the grated radish and flour. Let the radish sweat out to release moisture.
- Make a stiff dough when kneading so it does not loosen too much from the moisture in the mooli.
- Dust enough flour and roll the parathas.
- We can add finely chopped green chilies for more flavor. I skip it as my boys don't prefer it.
Tried the recipe without coriander leaves - came out great! 🙂
Lakshmi, thanks for trying the recipe.
Fantastic taste and texture. Wè made it to go with a curry, but I'm using it like a wrap and stuff it with sandwich fillings. It worked great with chicken salad!
This looks so yummy and i love mooli paranthas as brunch food. Saving your recipe to make soon.
I love these this is made with whole wheat! And the radish in there sounds so interesting. I'll have to try these soon! Thank you.
This recipe looks really tasty and like something that would pair nicely with a variety of different vegetables and condiments. Thank you for sharing.
I love adding veggies to almost anything so this recipe is down in my alley. I cannot find the amchur anywhere. Can I substituted it?
These parathas were so flavorful and truly easy! Such a great recipe and a perfect addition to any meal!
These parathas were so delicious and easy to make! I love this with yogurt in the morning. Thank you!
This recipe sounds so good! I just love that you serve this with fresh radishes. I am definitely going make this soon. 🙂
I learned so much from your post. You gave really insightful instructions and tips. This was my first time making radish paratha and it came out delicious.
I've always wanted to make paratha and this version with radishes mixed in is so appelaing! Will try soon!
I've never had parathas before, but I will certainly give your recipe a try, they look delicious!
Mooli ke parathe mornings are my winter favourite Sundays. Love the homely look of your paratha stack.
Love mooli ka paratha and that too when we get fresh radishes in the market. Such a wholesome and hearty meal with some yogurt and pickle by the side. Was breaking my head with what to do for weekend breakfast, your mooli paratha is now on the menu!!!
I love parathas and all the different veggies. One of my breakfast dishes during winters, and I recently tried your recipe and It turned out delicious.
Delicious Mooli Paratha we all love them and like your kids, the girls often ask me to make some. I never add water while making the dough and as you go down the dough it becomes soft and easier to roll. Rest we follow the same recipe.
I had lot of radish and made a small batch of parathas. Loved it and am going to make it more often from now.
Love Parathas and you made such lovely mooli Parathas Sandhya. Never tried Mooli before, I have to give it a try. Thanks for sharing.
Just had mooli parathas this morning for breakfast. I like how the shredded radish is added to the dough instead of using it as a filling. Sometimes the filling gets watery making it difficult to roll the parathas. We enjoyed it with some pickle and yogurt.
We love mooli paratha and I too made it recently again after a long time after seeing your post...turned out so good...so good to know your family loves radish and wants it to be done regularly..thats a good thing to have right..
This was such a perfect paratha to make in winter. Thanks to your detailed recipe, I was able to make perfect mooli paratha.
Yummy!
We make it very similarly, Sandhya. Sometimes, during winter if the radish is too bitter/ astringent, I grate half carrot to balance the tastes. yummy mooli paratha with dahi n achaar is a winning combo
Looks perfect!!
Looks perfect!!!!
perfect looking parathas!
Looks perfect
Love radish parathas with mango pickle, i love this way instead of stuffing.
I personally like mooli paratha, though my husband is not a big fan of mooli.. Good one!!
delicious parathas, looks good.
I make this often... But in form of stuffed paratha, using grated radish n crumbled paneer together!!! Lovely post.. This looks quite a quick version 🙂
Parathas can be so filling for any meal..very nice..
perfectly rolled parathas sis
good one...
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lovely paratha,....
All time comfort breakfast , love it.