Mooli Paratha | Radish Paratha

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Today I am going to share a healthy paratha recipe prepared with white radish, popularly known as Mooli ka paratha or muli paratha. When kiddo is not eating a particular veggie in the form of dry curry or kootu, I always look out for other ways to incorporate the same in his diet. Parathas and dosai are always my go to options.  So here comes my mooli ka paratha.

As you might have noticed, this is my third vegetable paratha recipe after Brussel sprouts paratha and Broccoli paratha. It is easy to get acquired to the vegetable taste when they are sneaked in paratha or in idli/dosai. Also, parathas are perfect for lunch boxes. I have explained how I plan and pack parathas for lunch box in my broccoli paratha recipe. :-)

I didn’t prepare this as a stuffed paratha, instead, I mixed the grated radish along with wheat flour. Radish has pretty good water content (95 percent water) and grated radish along with salt oozes out a lot of water.  I usually grate the radish, squeeze as much as water from them and save them mixing the dough again. But this time I want to try adding the grated radish without squeezing the water out.  I thought this might go under my disaster stories, by to my surprise it came out really well. I didn’t let the mixed wheat dough to rest. I started to roll the parathas soon after kneading the dough. I do need to accept that I used lot flour for dusting and also hands get bit messy. But it was totally worth the try and I felt so happy that I didn’t waste any of the fiber rich water content in the radish. 

Without any further ado, here is the recipe. :-)

Ingredients:

• Grated white radish – approx 4 cups (Do no squeeze the water)
• Wheat flour – 4 cups + for dusting
• Salt – 2.5 tsp
• Sambar Powder – 1 tbsp
• Chopped Cilantro – 2 tbsps
• Turmeric Powder – 1/2 tsp
• Water – 2 to 3 tbsps

Prep – Work:

• Clean the radish and peel the skin and grate them. I used about 3 medium sized radishes to get 4 cups of grated radish.

Steps:

• Add the grated radish, sambar powder, turmeric powder, salt and cilantro to the wheat flour and mix well.
• Do not add any water. The water content from the radish is sufficient for kneading the dough. If required drizzle 2 to 3 tbsps of water but not more that. The dough should be thick and should not be watery.
• Pinch a lemon sized ball from the dough and dust it generously with wheat flour.
• Roll them into your favorite shapes or you can carve some interesting shapes with the cookie cutter as I tried in the broccoli paratha. For this recipe, I went with regular round shape.
• Now heat the tava and place these rolled/carved parathas and spread a little oil.
• Let it cook for a minute and flip. Let it cook for another minute on the other side. If required add oil.
• Once both sides are cooked, that’s it. Yummy parathas are ready.

Serve hot with ketchup or yogurt or pickle.

Notes:

• Instead of sambar powder, you can add coriander powder and red chili powder or the store bought paratha masala.
• Adjust salt and spice according to your preference.
• If required, 1 tsp of sugar can be added.

Mooli Paratha | Radish Paratha

Kids friendly, Indian flat bread or paratha prepared with grated white radish.

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Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

Course: Main Course

Cuisine: North Indian

Keyword: Mooli Paratha, Radish Paratha

Servings: 4

Author: Srividhya G

Ingredients

• Grated white radish - approx 4 cups Do no squeeze the water
• Wheat flour - 4 cups + for dusting
• Salt - 2.5 tsp
• Sambar Powder - 1 tbsp
• Chopped Cilantro - 2 tbsps
• Turmeric Powder - 1/2 tsp
• Water - 2 to 3 tbsps

Instructions

Prep - Work

• Clean the radish and peel the skin and grate them. I used about 3 medium sized radishes to get 4 cups of grated radish.

Steps

• Add the grated radish, sambar powder, turmeric powder, salt and cilantro to the wheat flour and mix well.
• Do not add any water. The water content from the radish is sufficient for kneading the dough. If required drizzle 2 to 3 tbsps of water but not more that. The dough should be thick and should not be watery.
• Pinch a lemon sized ball from the dough and dust it generously with wheat flour.
• Roll them into your favorite shapes or you can carve some interesting shapes with the cookie cutter as I tried in the broccoli paratha. For this recipe, I went with regular round shape.
• Now heat the tava and place these rolled/carved parathas and spread a little oil.
• Let it cook for a minute and flip. Let it cook for another minute on the other side. If required add oil.
• Once both sides are cooked, that’s it. Yummy parathas are ready.
• Serve hot with ketchup or yogurt or pickle.

Notes

Instead of sambar powder, you can add coriander powder and red chili powder or the store bought paratha masala.
Adjust salt and spice according to your preference.
If required, 1 tsp of sugar can be added.

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