A Mooli parantha isn’t for everyone, but that’s simply because some people suck. I on the other hand think they’re FANTASTIC!
The bite of the radish, the flavorful mix of spices, and the chewiness of the dough create the perfect blend of flavors and textures in a mooli parantha.
Serve it as is with butter or with yogurt, nimbu da achar, and fresh veggies. You can also serve a assortment of paranthas if you’re so inclined to have a parantha feast. Other than mooli paranthas, you can serve aloo paranthas and paneer paranthas.
In Punjab, paranthas are a bit of a be all cure all. We eat them for breakfast, lunch, or dinner. There’s a different one for nearly any occasion. And it makes sense – they’re fabulous! Paranthas are fairly easy to make regardless of the filling, they’re just time consuming to prep. They’ll keep them in the fridge for a few days, which is nice because then you can par cook a big batch of them and pan fry as needed. The other benefit of par cooking them is that you can always toss them into the freezer and pull them out when you have a hankering. Just put a layer of wax paper in between each parantha to avoid sticking. Thaw them out at room temperature and do a quick fry up.
One last note – seasoning. When making any parantha filling keep in mind that the spices should be a little bit more intense than you’d think is ok. The reasoning behind that is that filling is going to be in a smaller quantity and then wrapped in dough. So it balances out in the flatbread.