Radish paratha - Mooli Parantha recipe

Radish paratha Mooli parantha recipe is a north Indian flat bread recipe. You may make it for breakfast or as a part of lunch or dinner.

You may pack it for lunch to school or office. Serve it along with a curry or pickle or chutney.

You may store the mooli paratha dough in the fridge for 3-4 days and make and serve hot parathas when you want. When the dough is ready, muli parathas get ready fast.

You may also make the parathas in advance and store them in the fridge in a airtight container or a zip-lock bag for 3-4 days. Just heat and eat.

How to make Mooli - Radish paratha

Main ingredients for Radish paratha Mooli parantha recipe

Whole wheat flour - Atta

White radish - Mooli - Muli

You may use white radish or red radish, which ever is available to you. Choose tender mooli / radish for this recipe.

Ingredients for mooli parathas for 2-3 servings

Radish / mooli - finely grated - 1 cup
Whole wheat flour - 1 1/2 cups
Salt - 1/2 tsp
Cilantro / hara dhania - 1 tbsp chopped fine
Cumin seeds or cumin seed powder - 1/2 tsp
Oil - 1 tsp

Optional ingredients for mooli paratha

Red chili powder or green chili paste - 1/2 tsp
Garam masala - 1/4 tsp
grated onion - 1 small

Step by step instructions for making mooli parathas

Add grated radish/muli , whole wheat flour, salt, and all other ingredients to the mixing bow.
Mix with a spoon or your hand. Add a table spoonful water to the mix and bring all together. Keep aside for 10 minutes.
Do not add too much water in the beginning. When you keep aside, there will be some water release with the combination of muli and salt.
After 10 minutes, knead the dough. Add water only if necessary, a spoonful at a time and knead well.
Now you are ready to make parathas.
Make lime sized balls of the dough.
Sprinkle a little dry flour on the board and smear a little flour on your rolling pin too, so that the dough will not stick while rolling.
Roll out into a thin circle using a rolling pin.
Heat a girdle/pan/tava. Put the rolled paratha on the hot tava.
Cook for 10-15 seconds.
Turn over and cook on the other side. Add a few drops of oil to the paratha while cooking.
Let both sides of the paratha get golden brown spots.
When done, remove from the pan and keep in a box.

Serve hot or at room temperature with some curry or chutney or pickle. Mooli paratha goes well with a bowl of fresh yogurt too.

Tips and variations for muli - radish paratha

You may mix an onion (grated) in the paratha dough.

You may squeeze out the water from grated radish if you wish. I prefer not to do that.

Store muli paratha dough in an airtight container in the fridge and use within 3 days.

Make parathas and store muli parathas in an airtight container in the fridge and use within 4 days. Just reheat on a tava/girdle/skillet and eat. Do not reheat in the microwave oven.

If parathas seem hard after being in the fridge, sprinkle a little water over parathas and then reheat on the tava.