Ingredients

• 2 cups whole wheat flour
• Salt to taste
• Water as required

• 1½ cups grated mooli (white radish)
• 1 green chilli, finely chopped
• ½ tsp red chilli powder
• ½ tsp garam masala
• ½ tsp ajwain (carom seeds)
• 2 tbsp chopped coriander leaves
• Salt to taste

• Ghee or oil as required
• Butter for serving (optional)

Instructions

1. Prepare Dough: Knead wheat flour with salt and water into a soft dough. Cover and rest for 15 minutes.
2. Prepare Mooli: Grate radish, add salt, mix, and squeeze out excess water completely.
3. Make Stuffing: Add spices, green chilli, ajwain, and coriander to squeezed mooli. Mix well.
4. Divide Dough: Divide dough into equal-sized balls.
5. Stuff Paratha: Flatten dough ball, place mooli stuffing in centre, and seal edges.
6. Roll Carefully: Gently roll into a medium-thick paratha using dry flour.
7. Cook on Tawa: Cook paratha on hot tawa using ghee or oil until golden spots appear on both sides.
8. Serve: Serve hot with butter, curd, or pickle.

Why You’ll Love This Recipe

• Traditional winter favourite
• Nutritious and filling
• Perfect balance of spice
• Comforting home-style taste
• Pairs well with simple sides

Common Mistakes

• Not removing radish moisture
• Overstuffing paratha
• Rolling with too much pressure
• Cooking on high flame

Variations

No Onion: This recipe is naturally onion-free.
Spicier: Add extra green chillies.
Healthy: Add grated carrot along with mooli.

Personal Note

Mooli paratha always reminds me of winter mornings at home. The key is squeezing the radish properly, something my elders always stressed. With fresh curd and white butter, this paratha becomes pure comfort food.