By Garima Johar
October 1, 2026
Mooli is back in season, and there’s no better way to add the root vegetable to your plate than kneading a dough and making parathas. Served with white butter, curd, and achaar, it makes a heavenly breakfast.
1 cup atta 1/2 cup grated mooli 1/4 cup finely chopped coriander 1/4 teaspoon red chilli powder 1/4 teaspoon cumin powder 1/4 teaspoon garam masala 1/4 teaspoon salt 1/4 cup water Oil for cooking
Mix atta, grated mooli, coriander, red chilli powder, cumin powder, garam masala, and salt.
Gradually add water to knead a smooth dough. Let it rest.
Take small portions and shape them into balls. Roll the balls into thin discs.
Heat a tawa, add some oil and cook the paratha till golden brown on both sides.
Serve hot with white butter and achaar.