By Aditi Saraswat
November 28, 2025
Mooli paratha is a winter comfort served on a plate. The spicy filling of mooli, and then cooked with ghee, makes it a hearty breakfast, lunch or dinner option during winters.
2 cups whole wheat flour ½ tsp salt 1 tbsp oil/ghee Water to knead 2 cups grated mooli 2, finely chopped green chillies 1 tsp, grated ginger 2 tbsp chopped coriander leaves ½ tsp ajwain ½ tsp red chilli powder ¼ tsp garam masala 1 tsp amchur or lemon juice Salt to taste Ghee/oil for cooking
Add 2 cups of wheat flour, ½ tsp salt, and 1 tbsp oil. Add water slowly to knead a soft dough. Cover and keep it for 20 minutes.
Grate 2 cups of mooli. Sprinkle a little salt and keep it for 5-10 minutes. Squeeze out all the released water from the mooli. This will prevent soggy, torn parathas while rolling.
To the mooli, add radish leaves, green chillies, ginger, coriander, ajwain, chilli powder, garam masala, amchur and salt. Mix just before you begin making the paratha.
Divide the dough into equal balls. Roll one slightly thick circle and place 2 to 3 tbsp of stuffing inside, pick from the edges, seal well and gently flatten with a rolling pin.
Dust with some dry flour, roll the stuffed ball lightly from the centre outwards. Keep the rolling pin gentle so that the juicy mooli does not burst out.
Heat the tawa. Cook the paratha from both sides while brushing ghee/oil from the side until it turns golden and spots appear. Serve with dahi, achar and a hot cup of chai.