Recipe for Mooli Aur Hare Pyaz Ka Parantha

In north India, varieties of Paranthas are made—some of the most common ones being 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 available in abundance. 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 my recipes for Dal Bajra Parantha, Gobi Parantha, Soya Keema Parantha, Multigrain Methi Parantha, Matar Parantha, Dal Ka Parantha, Kuttu Ka Aalu Parantha, and Mung Bean Sprouts Parantha.

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 making 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

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.
  
  
  
• After 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 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 some ghee/oil and fry the paranthas on 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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