How To Make Stuffed Mooli Paratha For Lunch
Image Credit: mooli paratha/

Winters are almost here and we all can feel a nip in the air. The cool breeze and lazy afternoons are back! Winters are all about delicious food and relaxation. It is the season of a lot of nutritious and different vegetables such as carrots, turnips, radishes etc. Winters are also the time when one craves buttery stuffed parathas Delicious shallow-fried Indian bread called stuffed Mooli paratha is a staple of Punjabi cuisine. This simple dish calls for stuffing made from chopped mooli, mooli leaves, and a variety of additional spices. It is the ideal, portable dish for long flights and picnics and offers a nice change from the usually filled all paratha due to its light spice. 


1. 1½ cups + 1/2 cup Wheat Flour

2. 1 cup Shredded White Radish (Mooli)

3. 1/4 cup finely chopped Radish Leaves

4. 1 Green Chilli, finely chopped

5. 1/4 teaspoon Garam Masala Powder

6. 1 teaspoon Coriander Powder

7. 1 teaspoon Red Chilli Powder

8. 1/4 teaspoon Turmeric Powder

9. 3 teaspoons Oil + shallow frying

10. Salt to taste

mooli paratha/

1. Squeeze the muli to get rid of extra water. Keep the water that was removed in a small basin; the dough will be kneaded with it later.

2. In a bowl, combine the squeezed mooli with the chopped mooli leaves, red and green chillies, garam masala, turmeric, and coriander powders.

3. Ensure appropriate mixing. It's time to stuff. Make 6 equal amounts out of it.

4. In a bowl, combine 1 1-2 cups of wheat flour, 2 teaspoons of oil, and salt to taste. Use water squeezed from the shreds of mooli to knead a nice, silky dough. If necessary, add more purified water. Rest it for ten minutes while it is covered with a plate.

5. Put 1/2 cup of wheat flour on a plate and use it to dust or coat. After 10 minutes, give the dough another knead and brush it with a teaspoon of oil. Give it a round ball shape and divide it into 6 equal pieces. To give each ball a pattie shape, slightly press each ball between your palms. Apply a coating of wheat flour.

6. Roll out one patta into a circle that is about 4-5 inches in diameter and place it on the roti-making board (chakla). Place a single serving of the prepared stuffing in the middle.

7. Create a stuffed ball by wrapping the stuffing in a rolled-up circle. To give it a pattie shape, lightly press it.

8. Roll it out gently into a circle that is approximately 6-7 inches in diameter after coating it with dry wheat flour.

9. Over a medium flame, warm a tava. Roll out a paratha and lay it on medium heat. Flip it over when you see little bubbles on the surface.

10. Using a spatula, evenly distribute 1/2 teaspoon oil over the top and fry for 30 seconds. Cook for 30 to 45 seconds before flipping it over and repeating the spreading of the oil procedure. Repeat the flipping and cooking procedure until both sides have a few light brown spots.

11. Your mooli paratha is ready! Serve it with butter and curd.