When it comes to breakfast, good ol’ paranthas always make it to the favourite list. And talking about paranthas, mooli/radish paranthas are the easiest and tastiest to make. This Indian flatbread is stuffed with grated radish flakes, its leaves and some other greens herbs. This is a total yum yum!!
This tava or pan-fried parantha is crisp outside and soft inside with mooli stuffing. The flavours burst into your mouth as you take each bite. This is my favourite parantha and I wait for winters eagerly as the best radishes are harvested at this time of the year. These paranthas go well with butter on top and a bowlful of curd or raita
![](https://i.imgur.com/5X6lWw8.jpg)
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Course – Breakfast
Cuisine – Indian
Prep Time – 20 Min
Cook Time – 10 Min
Total Time – 30 Min
Yield – 2 Servings
Author – Bharti Dhawan
Preparations include
1- Making The Dough
2- Grating the radish
Ingredients for parantha
1- Wheat flour(atta) – 2 cups + for dusting
2- Salt – a pinch
3- Ghee – 1 tsp for each parantha
4- Sufficient Water to make a soft dough
Ingredients For Stuffing
1- Mooli/radish with leaves – 2 nos
2- Fresh coriander leaves – 2 tbsp
3- Chopped green chillies – 2tsp
4- Grated ginger – 2 tsp
5- Salt – to taste
6- Red chilly powder ( kuti/pounded/coarse variety) – 2 tsp or to taste
7- Ajwain seeds/carom seeds – 2 tsp
![](https://i.imgur.com/RzCZR63.jpg)
Instructions to make the dough
Mix together wheat flour and salt and make a soft dough by adding little water at a time
When dough comes together, cover it with a damp cloth and keep for rest for 15 minutes. After 15 minutes again give a few punches to the dough to make it softer. It will take a total of 20 minutes to prepare a soft dough
Instructions for stuffing
In the meantime, while the dough is resting, Grate mooli/radish and squeeze all its water with the help of a muslin cloth. Keep it aside to add the aromatics to it
![](https://i.imgur.com/W3NqK92.jpg)
Add all the ingredients to it except salt( As salt adds moisture so recomended to add later to prevent the dough from spoiling)
![](https://i.imgur.com/EI2edAI.jpg)
Now take a handful of dough and make a ball with the help of some oil on hands. Fatten it a little with the rolling pin. Dust some flour/atta and salt on it. Atta will prevent it to become soggy, as the radish has still some moisture
![](https://i.imgur.com/imtnZfG.jpg)
Place some mooli mix and bring it together with the hands to make a ball
![](https://i.imgur.com/E7qblTe.jpg)
Roll this into flour and again flatten it into a disk
![](https://i.imgur.com/U6xjSLr.jpg)
Put this on a hot tava or a nonstick pan and roast both sides golden brown with the help of applying ghee
Serve hot with plain curd or raita
![](https://i.imgur.com/5X6lWw8.jpg)
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