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.