Mooli ke Parathe with a Twist| Radish Paratha | Mooli Paratha recipe | Indian Breakfast recipes| How to make Mooli Parathe | Punjabi Style Mooli ka Paratha

Step by step instructions and pictorial presentation to make Mooli ke parathe with a twist | Radish Paratha. Try these delicious Mooli ke Parathe with a twist | Radish Paratha to make something filling for breakfast.

Mooli paratha is a traditional punjabi style delicacy, made in Winter season. Typically it is served with dollop of butter, bowl of curd or glass full of lassi/buttermilk and pickle on side.

These stuffed parathas are  usually served for breakfast. But it can be a good option for Brunch or dinner too.

Winter Special Mooli ke Parathe | Radish Paratha

Winters are about to bid adieu, and so are the seasons vegetables. One last time i wanted to serve those yummy Mooli/ Raddish parathas, not the regular ones, but with twist to my family for breakfast.

Mooli Paratha with a Twist, so what is the twist?

I always love to use green leafy vegetables in different forms in stuffed Parathas. Made with grated radish, radish leaves, whole wheat flour and common spice powders, these yummilicious Mooli/Raddish  Parathas are extremely nutritious and filling.

Talking about the twist, that is instead of discarding leaves of mooli, i have used them to knead it with flour for parathas.

Another twist to make these Parathas is that, I have added salt to grated mooli first. Then squeezed out the water from it completely. After that I have sauted the grated Mooli to dry out the water content completely.

So come let’s get started to make Mooli/Raddish Parathe with a Twist, my style.

You can check out my recipe of Sindhi papad Paratha and give it a try.

Method to make Mooli ke Parathe :

1. Mix and rub 1 teaspoon salt to the grated radish or mooli and keep aside for 20-25 minutes.
Squeeze the grated mooli with your palms and save this water to knead the dough.

Next saute this grated Mooli/Radish in a pan with very little oil. Keep aside to cool.

2. Meanwhile, heat oil in a pan and add carom seeds/ajwain, asafoetida, finely chopped radish leaves/ mooli ke patte and salt in it and mix well.

Saute it for 2-3 minutes on medium flame, just to remove the raw texture and flavour. It will shrink, and become about 3/4 to 1 cup in quantity.

3. Upon cooling, mix Mooli/ radish leaves with wheat flour.
4. Knead a soft dough, using water that you have saved from squeezed mooli.
5. Once grated and sauted Mooli becomes cool, mix ginger, chopped green chilies, dry pomegranate seeds and red chili flakes in it. Season it with salt.

6. Divide the dough in equal parts, and make round balls of them.
7. Take one ball, and make a well in the centre. Stuff it with grated & sauted Mooli mixture.

8. Bring all the edges together by pulling it and pinch out extra dough. Dust it with some flour and flatten it a little with your palms.
9. Using a rolling pin roll into round shape like chapati. Do not apply pressure or stuffing may come out.
10. Roast it on medium flame both sides till it turns crispy.
Serve hot.

Happy cooking

Regards ❤️

Lata

Recipe card :

Mooli ke Parathe with a twist | Radish Paratha

 

Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Mooli ke Parathe with a twist | Raddish paratha with a twist is a traditional punjabi style delicacy. It is served with dollop of butter, bowl of curd or glass full of lassi and pickle on side.

Author: Lata Lala

Recipe type: Breakfast

Cuisine: Indian

Serves: 3

Ingredients

• For Dough:
• Mooli Ke Patte/ Raddish leaves- 2 cups, very finely chopped
• Whole Wheat Flour- 2 cups
• Carom Seeds/Ajwain- 1 teaspoon
• Asafoetida- A pinch
• Salt- ½ teaspoon
• For Stuffing:
• Radish/Mooli- 4, medium sized, grated
• Ginger- 1 inch piece
• Green Chilies- 1 finely chopped
• Red Chili Flakes- 1 teaspoon
• Dry pomegranate seeds 1 tsp
• Salt as per your taste
• Clarified butter/ Butter- As required for cooking

Instructions

1. Mix and rub 1 teaspoon salt to the grated radish or mooli and keep aside for 20-25 minutes.
2. Now squeeze the grated mooli with your palms and save this water to knead the dough.
3. Next saute this grated Mooli/Raddish in a pan with very little oil. Keep aside to cool.
4. Meanwhile, heat oil in a pan and add carom seeds/ajwain, asafoetida, finely chopped radish leaves/ mooli ke patte and salt in it and mix well.
5. Saute it for 2-3 minutes on medium flame, just to remove the raw texture and flavour.
6. Now it will shrink, and become about ¾ to 1 cup in quantity.
7. Upon cooling, mix Mooli/ radish leaves with wheat flour.
8. Knead a soft dough, using water that you have saved from squeezed mooli.
9. Once grated and sauted Mooli becomes cool, mix ginger, chopped green chilies, dry pomegranate seeds and red chili flakes in it. Season it with salt.
10. Divide the dough in equal parts, and make round balls of them.
11. Take one ball, and make a well in the centre. Stuff it with grated & sauted Mooli mixture.
12. Bring all the edges together by pulling it and pinch out extra dough. Dust it with some flour and flatten it a little with your palms.
13. Using a rolling pin roll into round shape like chapati. Do not apply pressure or stuffing may come out.
14. Roast it on medium flame both sides till it turns crispy.
15. Serve hot

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