Simple Indian Recipes...
Delicious and healthy dishes that can be made even by first timers.

Mooli Parantha

- recipe by Monika Garg submitted on 11-08-2012
(Radish stuffed flatbread, Muli ka Paratha, Mullangi Roti)
For Mooli Parantha (Ingredients suitable for 4 servings)
Mooli / Raddish (average size is good for 4 paranthas ) - 1
Green chillies - 2 or 3 
Ajwain - 4 pinch
Salt - to taste
Ghee / Refined Oil
Red Chilli Powder ( Optional )
Corriander Leaves
Atta / Wheat Flour
For Butter
Milk Cream ( 200 ml is enough for 4 paranthas )
For making Mooli Parantha
1. Knead the flour into a dough which is neither too loose nor tight. It is good to add a spoon of ghee while kneading. It keeps the dough soft for long and preparation is crisp from such dough. Keep this aside while you prepare the filling from step 2 to step 4.
2. Peel the raddish / mooli lightly to remove the skin. Use a hand grater or food processor to grate the mooli . Mix salt to the grated mooli and keep it aside for 5-6 minutes. you may feel this watery, but let it be. Salt pulls out the excess water off the mooli .
3. Finely chop the green chillies, corriander leaves etc and mix them with ajwain, salt and red chilli powder.
4. Now drain off the water from the mooli and mix the ingredients from step 3. Divide the mixture into 4 parts and tightly squash out the remaining water from each of these part. This makes our filling for the paranthas.
5. Take a small ball of dough (palm sized ), flatten it roughly and put little bit of oil / ghee on the top. Place the filling ball onto this dough surface and pull its sides to seal off the filling in the centre.
6. Roll the pin over this filled in dough softly . You may have to pat the same with flour several times to avoid it sticking and breaking while rolling. This is fine. Stop rolling ones you see the parantha has taken its shape. 
7. On a heated tawa / griddle, roast the parantha until it is brown on both the sides. You may shallow fry the same like normal parantha or just roast it on both the sides without oil / ghee on the griddle. Alternatively you may also bake the same in Oven ( 200dec C fan forced settings for 10 minutes - you may have to adjust according to your oven ).

Tip : It is good to be generous in applying ghee inside the dough if u plan to roast / bake them without oil later as
it aids in cooking.

Serve hot with Curd / yoghurt. Butter and Jaggery also go very well with these paranthas.
For Making Homemade Butter
1. In the blender / Food processor froth the milk cream, until the butter is separated from the lassi  / butter milk.
You may be required to add Ice cubes / cold water to speeden up the process of frothing. 
2. Drain off the buttermilk and keep the butter in the fridge . This can be stored for upto a week .
Tip  - You may use the buttermilk / lassi in kneading the dough for paranthas.
  - You may use cauliflower, broccoli, mashed potatoes, finely chopped onions instead of mooli to make the filling for your paranthas.

Prepared Radish Stuffing

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Comments (2)

Person   ()
hi monika

the punjabi style of making parantha is quite different from what we make. could you please tell me the exact way of making as i had it in one of the malls here literally the ghee was dipping from it. the parathas were lovely with maa ki dal. really enjoyed.
Person   ()
Hi Raji !

The procedure is same as I have mentioned above. if you want a rich version of it.. just be more gentle with ghee , at all stages and expecially at shallow frying stage, this will not only make parantha crisp but increase the taste many folds !

Hope you would get that !


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 Published by on and last updated on 2013-11-13.