Mooli Ke Paratha are a classic North Indian stuffed flatbread made with whole wheat flour and a flavorful radish (mooli) filling. Crispy on the outside and soft on the inside, these parathas are spiced with a mix of cumin, chili, ginger, and fresh coriander, giving them a deliciously savory taste with a hint of tanginess. Popular as a hearty breakfast or lunch, they are usually served hot with yogurt, pickle, or butter, making them a comforting and wholesome meal loved across Indian households.

Ingredients

For the Dough:

Whole wheat flour – 2 cups
Salt – ½ tsp
Oil or ghee – 1 tsp
Water – as needed (about ¾ cup)

For the Filling:

Mooli (radish) – 2 medium-sized, grated
Green chili – 1-2, finely chopped
Fresh coriander – 2 tbsp, finely chopped
Ginger – 1 tsp, grated
Cumin seeds – 1 tsp
Red chili powder – ½ tsp
Garam masala – ¼ tsp (optional)
Dry mango powder (amchur) – ½ tsp (optional, for tanginess)
Salt – to taste
Oil or ghee – for cooking parathas

Instructions

# Prepare the Dough

In a large bowl, mix whole wheat flour and salt.

Add 1 tsp oil and gradually add water to knead a soft and pliable dough.

Cover the dough with a damp cloth and set aside for 20–30 minutes.

# Prepare the Radish Filling

Grate the radish using a fine grater.

Sprinkle a pinch of salt and let it sit for 10–15 minutes to release excess water.

Squeeze the grated radish lightly to remove extra moisture (important to prevent soggy parathas).

In a mixing bowl, combine:

Grated radish

Chopped green chili

Grated ginger

Chopped coriander

Cumin seeds, red chili powder, garam masala, and amchur powder (if using)

Salt to taste

Mix well. The filling should be flavorful and slightly moist but not watery.

# Stuff and Roll the Parathas

Divide the dough into 6–8 equal portions.

Take one portion and roll it into a small disc (~4 inches).

Place 2–3 tsp of radish filling in the center.

Bring the edges together to seal the filling completely, forming a ball.

Flatten it gently and roll it into a circle (~6–8 inches), dusting with flour as needed.

Repeat with the remaining dough and filling.

# Cook the Parathas

Heat a tawa or skillet on medium heat.

Place a rolled paratha on the hot tawa. Cook for 1–2 minutes until you see bubbles forming.

Flip and apply a little ghee or oil on the cooked side.

Flip again, apply ghee on the other side, and cook until golden brown spots appear.

Remove from heat and keep warm.