Breakfast, Main Courses, Rice & Breads, Vegetarian

Mooli Parantha

Cooks in 30 minutes Difficulty Easy 0 comments
Savory flatbread stuffed with grated seasoned radish

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.

Mooli Parantha

0 from 0 votes
Course: Breakfast, Main CoursesCuisine: PunjabiDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Ingredients

  • Paranthas:
  • Atta (dough)

  • 1/4 cup melted ghee or vegetable oil

  • Melted butter for brushing (or butter substitute)

  • Filling:
  • 2 large daikons, grated

  • 1/2 bunch cilantro, minced

  • 2 chili peppers, minced

  • 3 tbsp ginger, minced

  • Salt, to taste

  • Black pepper, to taste

  • Chili powder, to taste

  • 2 tbsp cumin seeds, ground

  • 2 tbsp coriander seeds, ground

Directions

  • Prep:
  • Make atta ahead of time and let set for at least 30 minutes.
  • Place the grated daikon into a colander and mix in 2 tsp salt. Set aside for 15 minutes.
  • Taking small handfuls of the daikon, squeeze firmly to extract out as much liquid as possible. Place the drained daikon into a second colander. Set aside for 15 minutes.
  • Repeat step 3.
  • Add in cilantro, chili peppers, and ginger. Mix together well.
  • Mix in additional salt (if needed), black pepper, chili powder, cumin, and coriander seeds.Mooli
  • Fill a small bowl with loose atta.
  • Lightly dust the rolling pin and countertop (rolling surface) with loose atta.
  • Place 1 tbsp of ghee/oil in a nonstick skillet over low heat.
  • Rub a bit of vegetable oil on your hands and divide dough in 4 equal pieces.
  • Roll each piece into a log about 2 inches thick.
  • Pinch off a slightly smaller than a racquet ball sized piece and roll it into a ball.
  • Rolling:
  • Flatten the ball into a thick disk – with the palm of your hand. Dough flattened
  • Dredge the disk in the loose atta.
  • Using the rolling pin roll the disk into a flat 7-8 inch diameter circle-ish.
  • Place a ball of the mooli mixture onto the rolled dough.
  • Fold the dough over to completely cover the mooli disk. Sealing the dough completely. Stuffed Parantha
  • Dredge the folded disk in the loose atta.
  • Re-roll to into a 6-7 inch circle-ish.
  • Cooking:
  • Turn up the heat on the skillet to medium-high, until it’s lightly smoking.
  • Place the parantha into the skillet.
  • Cook until it begins to bubble on the bottom, approximately 2 minutes, then flip.
  • Continue cooking until lightly browned, approximately 2 minutes.
  • Brush with butter/ghee on both sides and cook each side for approximately 2 minutes.Cooking Parantha
  • Remove from heat, brush with butter/ghee and serve warm.
  • Serve:
  • Serve hot with butter and raita.

Notes

  • You can roll all of the paranthas out if you have time but make sure to put wax paper between them to prevent sticking, and place a towel over the rolled balls of dough as well as the rolled paranthas to prevent drying.
  • Skip butter for vegan option

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