Recipe for Mooli Aur Hare Pyaz Ka Parantha

In north India, varieties of Paranthas are made—some of the most common ones are Aalu Ka Parantha, Gobi Parantha, Methi Parantha, etc.

The recipe I am sharing today is Mooli Aur Hare Pyaz Ka Parantha. This is a spring/autumn/winter recipe when both radish and spring onions are abundant. Hot paranthas, served with a pickle and melting butter, taste heavenly on a cold winter morning.

If you are looking for other Parantha recipes, do check out 16 Mouth-Watering Parantha recipes that are easy to make and are absolutely delicious.

Let us start with the recipe for Mooli Aur Hare Pyaz Ka Parantha.

Kitchen Equipment Needed:

• Mixing Bowl: https://amzn.to/3V8ZPU
• Pan: https://amzn.to/438KCG6
• Rolling Pin and Board: https://amzn.to/3PvLxMv
• Knives: https://amzn.to/3Lg64Bj
• Cutting Board: https://amzn.to/3K0dh8L
• Grater: https://amzn.to/43GxHdN
• Peeler: https://amzn.to/3rNxR5V

Ingredients for Mooli Aur Hare Pyaz Ka Parantha:

Ingredients for the dough:

• 3 Cups Whole Wheat Flour
• 2 Cups Grated Radish
• 2 Cups Finely Chopped Spring Onions
• 1 tsp Carom Seeds (Ajwain)
• 1 Medium-Sized Onion; Finely Chopped
• 1 tsp Salt; or as per taste
• ½ Cup Chopped Fresh Coriander Leaves
• 1 tbsp Ghee
• ½ tsp Roasted Cumin Powder

In addition:

• Ghee/Oil; for frying

Some Notes about Ingredient Sourcing in Germany:

• Whole Wheat Flour: Available in Indian shops
• Radish: Use the long, white one. It is available in the vegetable section of supermarkets.
• Spring Onions: It is available in the vegetable section of supermarkets.
• Carom Seeds (Ajwain): Available in Indian shops
• Onion: It is available in the vegetable section of supermarkets.
• Salt: Read my article about Salt Varieties in supermarkets in Germany.
• Fresh Coriander Leaves: Available in Indian shops
• Ghee: Read my article: A guide to sourcing Ghee in Germany
• Roasted Cumin Powder: Available in Indian shops. Toast cumin seeds on medium heat and grind them in a mixer.

Method to make Mooli Aur Hare Pyaz Ka Parantha:

• In a mixing bowl, combine grated radish, chopped onion and spring onions, coriander leaves, carom seeds, cumin powder and salt.
  
  
  
• Mix well and rest it for about 15 minutes.
  
  
  
• You will see that the vegetables have released water.
  
  
  
• Now add wheat flour and knead a smooth dough. You may not need to add extra water.
  
  
  
• If you feel that the dough is loose ( which can happen if the radish and onions have released a lot of water), add a little flour at a time and knead. Add ghee. Knead. Rest the dough for about 15 minutes.
  
  
  
• Now, with the help of dry flour, roll and flatten the dough.
  
  
  
• Drizzle ghee/oil and fry the paranthas in a medium hot pan.
  
  
  
• Serve hot with butter, yoghurt and pickle.
  
  

I served my pickle with Punjabi Mango Pickle. Check out its recipe here.

Here is the recipe in printable format:

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