By Garima Johar
February 5, 2026
Winter produce like mooli makes an impeccable filling for parathas. To have an authentic Punjabi breakfast, make stuffed mooli ka paratha and pair it with a bowl of dahi and a spicy achaar.
1 cup whole wheat flour (atta) 1/2 cup grated radish (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 butter and achaar.