Mooli paratha

Radish Paratha (Mooli Paratha)

Mooli paratha
Radish Paratha

As many of my regular readers know, I am a huge fan of stuffed parathas, just like my parents. Aayi always mentions the parathas that my brother’s cook made. When the cook left, my brother would bring parathas from some hotel for her. One of their favorites is mooli paratha. I had not tried making these before. Few days ago, I had to use up a radish and I thought it was good idea to try making these and they came out┬ádelicious. ┬áMy kids who did not want to eat any vegetables, didn’t complain when I gave them these. I thought I would write it down here so that I won’t forget again.

I used this huge radish we get here. It had lot of water. I grated it in food processor.
radish paratha1 radish paratha2
Squeeze the water out of it.
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Almost a cup of water came out of it!.
radish paratha5

Make the stuffing.
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radish paratha7
Stuff the stuffing in outer cover.
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Roll into paratha.
radish paratha10

Mooli paratha

Radish Paratha (Mooli Paratha)

Spicy radish stuffed flatbreads
3 from 1 vote
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 10 -12


  • For Stuffing
  • 2 cups grated radish
  • 1 tea spn chilli powder
  • 1/2 tea spn amchoor powder
  • 1/2 tea spn garam masala
  • 1 tea spn ginger garlic paste
  • A pinch turmeric powder
  • Oil
  • Salt
  • For Cover
  • 2 cups water water drained from radish and plain water
  • 4 cups wheat flour
  • Ghee/Oil optional


  • Peel and grate the radish.
  • Take the grated radish in a clean thin cloth, Squeeze it out till most of the water is drained out of it.
  • Use that water to make the dough.
  • Mix water salt and wheat flour to make the dough.
  • Knead it very well. Apply a little oil to it and keep it aside for atleast 30mins.
  • In a thick bottomed pan, heat oil, add ginger garlic paste and then the radish.
  • Fry for few minutes, add turmeric powder, chilli powder, garam masala, amchoor powder, salt.
  • Mix everything well. Take off the heat and let it cool to room temperature.
  • Take ping pong sized ball of cover, roll it into a small circle.
  • Take a ball of stuffing, keep it on the cover and seal the cover around the stuffing.
  • Roll into paratha (be careful while rolling, taking care not to rip the cover. It takes a bit of practice to get this right.).
  • Roast the paratha on hot tava.
  • Serve hot with pickle and plain yogurt. I mix a little chaat masala in yogurt and serve that with paratha.


Smaller radish may have less water in them, but it is good to tray squeezing out as much as possible to make rolling of parathas much easier.

9 thoughts on “Radish Paratha (Mooli Paratha)”

  1. Laurie McLaughlin

    Looks like a winner! I think that large white radish is a daikon. Wonder how this would work with grated rutabaga, or turnip.

  2. Nice! I too love parathas. I dont throw away the water. After grating the radish, I simply add the spices and knead the dough along with it so that you dont need to add the extra water and hopefully get some more nutrients through its water.

  3. 3 stars
    I usually grate the radish and add it the flour .Add salt,chilli powder,ajwain,jeera,amchur powder to it.knead the dough and add water only if required(because radish leaves water and more water makes it soggy).
    Then make the parathas. Very easy to make and very tasty also.

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