Mar 3, 2008

Recipe - Mooli Paratha (Muli ke parathe)

(Daikon/White Radish stuffed flat Indian bread)


Daikon is good for digestion and good in vitamin C. Mooli parathas can be served as a meal with yogurt and some sweet/spicy pickle. In south India, daikon is consumed in soups/sambar. Daikon is very popular in north India. Its eaten as salad with chat masala sprinkled on it. I learnt mooli parathas by watching my husand's aunt; she is Punjabi and a very good cook. Again, the only thing she could not give me is the measurements. I contributed my own measurements below for those who are new to making mooli parathas.


Ready to roll roti dough - 1 cup
Daikon - 1 cup (grated)
Cilantro - 2 tablespoons
Coriander powder- 2 teaspoons
Green chilly - 1
Red chilly powder - 1 teaspoon
Salt - 1/2 teaspoon (according to taste)

Preparation for stuffing:

Peel and grate daikon and squeeze all the excess water from the daikon. Add coriander powder, red chilli powder, finely chopped green chillies and cilantro. Mix well. Do not add the salt with this mixture.
Have the roti dough ready to roll the parathas. (Roti dough preparation - Add half cup of water to one heaping cup of wheat flour with a large pinch of salt and knead to stiff dough. Cover and keep aside.)

Method to roll Partha:

Get the tools ready - Tawa on the stove with medium high temperature. Rolling pin to make/roll rotis/parathas. All purpose flour in a 3/4 plate to lightly flour the dough while rolling the paratha dough. Make two small lemon size balls out of the dough. Slightly flatten one dough ball and dip the flattened ball in the all purpose flour plate which is placed to the side. Place the flattened ball on a lightly floured/clean surface and slowly roll the dough in a circular motion from the center.

To prevent sticking of the paratha dough when rolling, you can continuously rotate the dough on the surface, and set it aside and start rolling the second dough ball the same way.
(lift it up and throw it back down just like a frisbee). Remember not to fling it across the room!

Place one tablespoon of the daikon mixture stuffing on the half rolled paratha and sprinkle one pinch of salt (according to taste).

Place the second half rolled roti on top of the first roti. Slightly press/seal the ends of the roti, then gently roll the paratha.

Continue rolling and lightly dusting the paratha with flour if the paratha is sticking to the surface. Too much dusting may spoil the taste of the paratha. It is important to roll the dough on one side only. Make sure not to apply too much pressure while rolling. Try not to roll the paratha too thin (if you're a beginner at this). Soon you will see the small ball of dough expand to 3 inches in diameter (just like a disc)

Method to cook Mooli Paratha:

Preheat the tawa/cast iron pan on medium high. Transfer the ready paratha onto the pan and wait for 20 seconds.

Flip the paratha onto the other side and wait for 15-20 seconds.

Flip the paratha again on the cooked side and apply clarified butter (ghee) or oil. Make sure the paratha is cooked well on both sides. Do not leave the paratha too long on the tawa or it will burn.
Transfer the paratha to a plate and brush it with ghee. Parathas taste great when served hot!

Preparation time : 20 - 30 minut
# Servings - 2


Mooli parata can be made with single roti, once you get the hang of making paratas.

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Some of the recipes presented here are originally inspired by others. Credit is given to the original postings. I have listed recipes here for my own reference as well as pictures are my addition to the whole cooking experience. Enjoy.