Aloo Parantha
Breakfast,  Main Courses,  Rice & Breads,  Vegetarian

Mooli Parantha

A Mooli parantha isn’t for everyone, but that’s simply because some people don’t love daikon. I on the other hand think they’re FANTASTIC!

The bite of the radish, along side the flavorful mix of spices, and the chewiness of the dough create the perfect blend of tastes in the mooli parantha.

Serve it as is with butter or with yogurt, pickle, and fresh veggies. You can also serve a variety of paranthas if you’re so inclined to have a parantha feast. You can serve mooli paranthas, 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 variety 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 make. You can keep them in the fridge for a few days which is nice because then you can make a big batch of ingredients and just make them fresh daily. I also like to par cook them and keep them in the fridge. That way you can just fry and eat versus the hassle of rolling and stuffing. Lastly, I like to par cook and freeze them, as well. I put a layer of wax paper in between each of them when freezing. 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 stronger than you think. The reasoning behind that is that filling is going to be in a smaller quantity and wrapped in dough. So having the filling be a little extra will help it to push through the dough and be scrumptious.

Mooli Parantha

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Difficulty: Easy
Servings

6

servings
Prep time

45

minutes
Cooking time

45

minutes

Ingredients

  • Paranthas:
  • Atta (dough) (recipe available under ingredients)

  • 1/4 cup melted ghee or vegetable oil

  • Melted butter for brushing (or butter substitute)

  • Filling:
  • 2 large daikons, grated

  • 2 serrano peppers, minced

  • 1/2 bunch dhaniya (cilantro), minced

  • 3 tbsp ginger, minced

  • 2 tbsp jeera (cumin seeds), ground

  • 1 tbsp dhaniye de beej (coriander seeds), ground

  • Chili powder, to taste

  • Salt, to taste

  • Black pepper, to taste

Directions

  • Prep:
  • Make atta ahead of time and let set for at least 30 minutes. Atta Dough
  • Place the grated daikon into a colander and add 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, serranos, 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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