Mooli Paratha
A classic North Indian stuffed flatbread made with grated radish, whole wheat dough, and everyday spices. The filling stays flavorful and light, while the paratha cooks up soft inside with golden, crisp spots outside.
For 4 servings
- knead · ~20 min
Knead the dough.
Mix whole wheat flour, oil, and half of the salt in a bowl. Add water little by little and knead into a soft, smooth dough. Cover and set aside for 15 minutes.
TIPKeep the dough slightly soft so it rolls easily after stuffing. - prep · ~8 min
Prepare the radish filling.
1.Place the grated radish in a bowl and let it sit for 5 minutes.2.Squeeze out as much water as possible with your hands and transfer the radish to a dry bowl.3.Add green chili, ginger, coriander leaves, ajwain, coriander powder, red chili powder, garam masala, dry mango powder, and the remaining salt.4.Mix well just before stuffing so the filling stays fairly dry.TIPSqueezing the radish well keeps the parathas from tearing while rolling. - assemble · ~10 min
Stuff and roll the parathas.
1.Divide the dough into 4 equal balls.2.Roll one ball into a small disc and place one quarter of the filling in the center.3.Bring the edges together, pinch to seal, and flatten gently.4.Dust lightly with flour and roll into a medium paratha without pressing too hard.TIPIf any moisture seeps out, dust lightly with flour and roll gently from the center outward. - fry · ~20 min
Cook the parathas on a hot tawa.
1.Heat a tawa over medium heat and place one rolled paratha on it.2.Cook until small bubbles appear, then flip and spread 1 tsp ghee around the edges.3.Flip again, press lightly, and cook both sides until golden brown spots appear.4.Repeat with the remaining parathas, using the remaining ghee.TIPUse medium heat so the dough cooks through before the outside gets too dark. - serve
Serve the mooli paratha hot.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1After grating the mooli, let it rest briefly, then squeeze in batches so the filling stays dry and easy to roll.
- 2Mix salt into the radish filling only just before stuffing, or it will release more water and make the parathas tear.
- 3Keep the dough softer than roti dough; a supple dough seals better around the juicy mooli filling.
- 4Roll from the center outward with light pressure so the stuffing spreads evenly without breaking through the surface.
- 5Cook on medium heat, not high, so the stuffed center heats through before the outside gets too dark.
- 6If making ahead, prep the squeezed radish and dough separately; combine the spices with radish only when ready to cook.
- 7Serve immediately with curd, pickle, or white butter, because mooli paratha is best while the outside is still crisp.
Adapt it for your goals.
Low-oil
Roast the parathas with minimal ghee or on a dry tawa first, then brush lightly at the end for a lighter finish.
paneer mooliPaneer-mooli
Add a little crumbled paneer to the squeezed radish for a richer, slightly creamier stuffing that also makes it more filling.
jainJain
Skip the ginger and use only green chili, coriander, and dry spices in the filling to keep it aligned with Jain preferences.
extra spicyExtra-spicy
Increase green chili and red chili powder for a sharper, dhaba-style heat that pairs well with plain curd.
Why this is on our healthy list.
Whole Grain Goodness
Made with whole wheat flour, this paratha offers the benefits of whole grains and is more substantial than refined-flour flatbreads.
Radish-Rich Filling
The generous mooli stuffing adds vegetables, natural freshness, and a light, peppery bite to an otherwise simple flatbread.
Digestive Spice Support
Ajwain, ginger, and coriander are traditional spices often used in stuffed parathas for warmth, aroma, and easier digestion.
Frequently asked questions
The filling is usually too wet. Squeeze the grated radish very thoroughly and add salt and spices only right before stuffing.
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