Bread/IndianBread/ North Indian

Mooli Paratha | Radish Paratha

Mooli Paratha

Mooli Paratha | Radish Paratha

Radish masala stuffed Indian flat bread.
Prep Time: 10 minutes
Cooking Time: 20 minutes
Makes: 4  parathas

  1. Whole wheat flour- 1 Cup(+ extra for dusting)
  2. Water – as required
  3. Salt – to taste
  4. Oil / Ghee – as required

For Radish stuffing:

  1. Radish,grated- 1  cup,packed( 2 medium)
  2. Cumin seeds – 1/4 tsp
  3. Onion,finely chopped – 1/8 cup
  4. Green chilies,finely chopped – 1 ( or according to taste)
  5. Ginger and Garlic paste – 1/2 tsp
  6. Kashmiri chili powder- 1/4 tsp( or to taste)
  7. Turmeric powder – 1/8 tsp
  8. Coriander powder – 1/2 tsp
  9. Cumin powder – 1/8 tsp
  10. Garam masala powder- 1/4 tsp
  11. Coriander leaves,chopped – 1 tbsp( optional)
  12. Salt- to taste
  13. Oil- as required


  • Sprinkle salt over grated radish .Keep aside for 10 minutes and squeeze out as much as water as you can from the grated radish.Reserve this water to prepare the dough.
  • In a bowl,combine together whole wheat flour,radish juice ,salt and sufficient quantity of water ,mix well.Knead to form a soft dough.Cover and keep aside for atleast 20 minutes.
  • Heat oil in a pan,add cumin seeds and saute for few seconds.Add onion,green chilies and ginger -garlic paste.Saute until onion turns golden brown.
  • Now add grated radish and salt to taste.Add kashmiri chili powder,turmeric powder,coriander powder ,cumin powder and garam masala powder.Saute for few seconds.
  • Cook until all the moisture evaporates . Add coriander leaves ( if using) and switch off the stove.Allow this filling to cool completely.
  • Divide the dough into 8  equal parts. Roll a portion of the dough into a circle  on a lightly floured surface,keep aside.
  • Take another portion of the dough and roll it into a circle.Evenly spread 1 to 2 tbsp of the prepared filling over this( leaving 1/4″ space around the edges.).
  • Gently place the other paratha on top.Press the edges using your finger tips.
  • Roll paratha gently to seal completely.
  • Heat a nonstick /iron tawa ,place the paratha and let it cook until the color changes slightly for about 15 seconds over medium high heat.Flip the paratha and cook for few more seconds.Drizzle 1 tsp oil over the paratha.Flip the paratha again and gently press using a spatula.Cook until golden brown spots appear on both the sides.Repeat with the remaining dough and filling.Serve hot with pickle and yogurt.


  • For best results, drizzle ghee over the parathas.
  • I halved the recipe( as you can see in the step by step pics)

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  • Reply
    Magees kitchenworld
    May 13, 2015 at 5:20 am


  • Reply
    May 16, 2015 at 7:16 am

    looks yummy

  • Reply
    May 22, 2015 at 12:54 pm

    Do you think I make them with a different type of flour, i.e. corn? I know they'll not be the traditional flatbread then, but my gluten allergy is unmerciful 😉 Btw I really appreciate the photo tutorials, they're very helpful.

    • Reply
      May 30, 2015 at 6:46 pm

      Thank you !!!
      mm..not sure about corn flour …Sorghum flour works well !!!check out " Jowar/Sorghum -Radish Paratha" for step by step recipe..

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