Mooli Ka Parantha

Mooli ka Parantha is one of northern India’s most popular winter breakfasts, especially in Delhi, Punjab and Haryana.

Most of the Dhabas and restaurants that serve paranthas typically make Tandoori Paranthas, wherein the paranths are made in a Tandoor ( An Indian style oven); however, at home, people make paranthas on a pan. Paranthas are typically served with butter, curd/yoghurt and pickles. In some dhabas, they are served with Dal Makhani too.

You can check out the recipes for Dal Makhani and Punjabi Style Mango pickle, which are perfect accompaniments to this Parantha. In winter, these paranthas taste perfect with butter, yoghurt and Gobi Gajar Shalgam Achar ( A pickle made with cauliflower, carrots and turnips)

Paranthas are usually made by kneading a semi-soft dough of whole wheat flour. A delicious mixture of vegetables, spices, and herbs is stuffed inside the dough. Then, the dough is rolled and pan-fried. However, because radish is very high in moisture content, stuffing and rolling it can be tricky. Even after removing as much moisture as possible, some still remains. So, I follow one of the following two methods to make Mooli Ka Parantha:

Either I

Grate the radish, combine with spices and knead it along with wheat flour to make a smooth dough. Then I roll and pan fry it,

OR

Remove as much moisture as possible from radish, then combine it with herbs and spices and then spread it evenly between two thinly rolled wheat flour dough. Then, I pan-fry it.

I personally like the second method more as you get a lot more flavour and taste from radishes. So, I have explained this method in this article.

I have shared many parantha recipes already on my blog. Check out 16 Mouth-Watering Parantha recipes that are easy to make and are absolutely delicious.

Now, let’s start with today’s recipe- Mooli Ka Parantha.

Equipment Needed:

• Mixing bowl: https://amzn.to/49docqv
• Grater: https://amzn.to/49itctM
• Pan: https://amzn.to/3MsPnDV
• Knives: https://amzn.to/3Lg64Bj
• Cutting Board: https://amzn.to/3K0dh8L
• Rolling pin and Board: https://amzn.to/3Qkh8zH

Ingredients needed to make Mooli Ka Parantha:

• 3 Cups Grated Radish
• 2 Cups Whole Wheat Flour
• 1 tsp Carom Seeds (Ajwain)
• 1 tsp Salt
• ⅓ tsp Turmeric Powder
• ½ tsp Red Chilli Powder
• 2 Green Chillies; finely chopped
• ½ tsp Cumin Powder
• 1 tsp Coriander Powder
• 3-4 tbsp Finely chopped Fresh Coriander leaves
• Mustard Oil/Ghee for frying

About Ingredient Sourcing in Germany:

1. The most common variety of radishes available in supermarkets in Germany is the small ones with pink skin. Though these can be used, they are very tender and are ideal for salads. I prefer using the long white radish for Mooli Ka Parantha. It is sometimes available in German supermarkets and easily in Turkish shops.
2. I prefer using Elephant Whole Wheat Flour (Purple pack) or any of the Indian brands like Ashirward, Annapoorna, etc.
3. You can source the ingredients needed for this recipe from any Indian shop near you. You can even check the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.
4. To understand the products available in supermarkets in Germany, check my German Supermarkets page.

Method to make Mooli Ka Parantha:

Wash and peel the radish and grate it.

Squeeze out all the water from it.

Combine this water with whole wheat flour to knead a smooth dough. Cover and rest this dough for about 15 minutes.

Transfer the grated radish to a pan and cook it on high heat. Mix it from time to time. This step is done to remove all the moisture from the radish. Add carom seeds. Mix well.

Once it looks dry, remove it from heat and transfer it to a plate or a mixing bowl. Let it cool completely. Once the mixture is cooled, add salt, turmeric powder, red chilli powder, cumin powder, coriander powder, green chillies and coriander leaves.

Mix well. Radish stuffing for the parantha is ready.

Now, heat a pan to medium heat.

Take two equal-sized portions of the dough. Round them and roll them as thin as possible. Both should be rolled to the same size and thickness.

Then, spread a portion of the stuffing mixture evenly on one rolled dough.

Cover with the other. Match the edges and press and seal them.

Using a rolling pin and dry flour, gently roll and flatten to a round shape.

Put this on the pan.

After about 10-15 seconds, flip it. Then drizzle oil/ghee along the edge and on the surface of the parantha and fry it till it is golden brown and crispy.

Serve hot with butter, pickle and yoghurt.

Here is the recipe in printable format:

Please note that this article contains affiliate links. If you buy using these links, I receive a small commission. This has no effect on the price for you.

Check out other recipes from my kitchen here.

• Instagram
• Facebook
• Goodreads
• Google
• YouTube