3 Ways to Make Pakistani Mooli Paratha
About Mooli Paratha
Mooli paratha, or radish flatbread, is a popular breakfast or lunch option in India and Pakistan. Known for its flavorful and aromatic filling, mooli paratha can be enjoyed with yogurt, pickles, or chutney. The Punjabi mooli paratha recipe is particularly famous for its robust flavors, while the gobi mooli paratha recipe combines the goodness of radish and cauliflower for a unique twist.
Why I Love This Pakistani Mooli Paratha Recipe
Mooli paratha has always been a favorite in my household. Its blend of flavors, the crunch of the radish, and the aromatic spices make it a comfort food that never fails to delight.
This easy mooli paratha recipe stands out for its simplicity and the fact that it doesn't require any stuffing. The radish is mixed directly into the dough, making it quicker and less messy to prepare.
It's perfect for busy mornings or when you want a wholesome, tasty meal without much fuss.
The ingredients are simple and the method straightforward, yet the result is a delicious and nutritious paratha that's sure to become a staple in your kitchen too.
Mooli Paratha Ingredients:
The ingredients for mooli paratha are simple and wholesome, combining fresh produce with a variety of spices to create a delicious and nutritious meal. Here's a closer look at each ingredient and its role in making this traditional Indian dish:
Whole Wheat Flour: The base of the paratha is made with whole wheat flour . It's rich in fiber, vitamins, and minerals, making the paratha not only tasty but also beneficial for your health.
Radish (Mooli): The main ingredient of the filling, radish adds a unique flavor and texture to the paratha. Radishes are low in calories but high in nutrients, including vitamin C, potassium, and fiber. They give the paratha its distinctive slightly spicy and refreshing taste.
Green Chilies: Finely chopped green chilies add a touch of heat to the filling. They can be adjusted according to your spice preference. Chilies are a good source of vitamins A and C, as well as antioxidants.
Fresh Coriander Leaves: These add a burst of fresh flavor and aroma to the paratha. Coriander leaves are packed with vitamins A, C, and K, and are known for their digestive benefits.
Cumin Seeds: These tiny seeds add a warm, earthy flavor to the filling. Cumin is not only flavorful but also aids in digestion and is a good source of iron.
Carom Seeds (Ajwain): Known for their digestive properties, carom seeds add a slightly bitter and pungent taste that complements the radish well. They are also known to relieve indigestion and flatulence.
Red Chili Powder: This spice adds an additional layer of heat and color to the filling. Red chili powder is rich in capsaicin, which has various health benefits, including boosting metabolism.
Salt: Essential for bringing out the flavors of the other ingredients, salt is used in both the dough and the filling. It helps to balance the taste and enhances the overall flavor profile of the paratha.
Water: Used to knead the dough, water binds the flour together to form a soft and pliable dough, making it easy to roll out the parathas.
Ghee or Oil: Used for cooking the parathas, ghee or oil adds a rich flavor and helps achieve a crispy texture. Ghee, in particular, is a traditional choice and adds a distinct taste and aroma.
Each ingredient in mooli paratha plays a crucial role in creating the perfect balance of flavors and textures. From the earthy spices to the fresh radish, every component works together to make this dish a delightful and satisfying meal.
Tips and Tricks For perfect Pakistani Mooli Paratha:
Draining the Radish: After grating the radish, sprinkle a little salt and let it sit for a few minutes. This helps release excess water. Squeeze out the water thoroughly to prevent the paratha from becoming soggy.
Spice Level: Adjust the amount of green chilies and other spices according to your taste preference. You can also add a pinch of garam masala for extra flavor.
Rolling Technique: Roll the paratha gently to avoid the filling from coming out. If the dough tears, you can patch it up with a little flour and continue rolling.
Cooking Temperature: Cook the parathas on medium heat. High heat can burn them, while low heat can make them too chewy.
Serving Suggestions: Serve hot with a side of yogurt or raita to balance the spiciness. A tangy pickle or a dollop of butter also complements the parathas well.
FAQs
What is the best way to prepare a stuffed mooli paratha?
Grate and squeeze the radish to remove excess moisture, mix with spices, and stuff the mixture inside the dough before rolling it out.
Can I make mooli paratha without stuffing?
Yes, simply incorporate the grated radish and spices directly into the dough for an easy mooli paratha recipe without stuffing.
How many calories are in a mooli paratha?
The calories in a mooli paratha vary based on preparation. On average, one mooli paratha contains approximately 150-200 calories.
What to eat/serve with mooli paratha?
Mooli paratha pairs well with yogurt, pickles, and a variety of chutneys. It can also be enjoyed with curries or dal for a wholesome meal.
Can I Eat Mooli Paratha at Night?
Yes, you can eat mooli (radish) at any time of the day, including at night. Mooli is low in calories and high in fiber, which makes it beneficial for digestion. While you can enjoy mooli on its own or in dishes like mooli paratha, it's best consumed with other foods to aid digestion. So, feel free to savor mooli paratha at night as part of a balanced meal.
Looking for More Related Recipes? Check the Links Below:
Aloo Paratha (potato stuffed flatbread)
Paneer Paratha (cheese stuffed flatbread)
This easy Pakistani Mooli paratha recipes, a beloved radish flatbread enjoyed in many South Asian households. This versatile dish can be made in various styles, from the classic Punjabi mooli paratha recipe to innovative versions like the easy mooli paratha recipe without stuffing. Whether you prefer the traditional stuffed mooli paratha or the mooli paratha dhaba style, our comprehensive guide will help you master this delicious dish.
- 2 cups Whole Wheat flour
- 1/2 tsp salt
- water as required
- 1 1/2 cup mooli / radish shredded (squeeze out extra moisture)
- 2 green chilies, finely chopped
- 1/2 teaspoon ajwain (carom seeds)
- 1 1/2 teaspoon cumin seeds (crushed)
- 1 teaspoon red chili flakes (adjust as per taste)
- 1 1/2 teaspoon coriander seeds crushed (crushed)
- 1 teaspoon Salt (adjust as per taste)
- 1/2 teaspoon red chili powder
- 2 tablespoons finely chopped onion
- 2 tablespoons fresh coriander leaves, finely chopped
- Prepare the dough:
In a large mixing bowl, combine the whole wheat flour and salt.
Gradually add water and knead the dough with soft hands.
You can add a teaspoon of oil for extra softness.
Cover the dough with a damp cloth and let it rest for about 15-20 minutes. - Prepare the Stuffing:
In another bowl, combine the grated and squeezed radish, green chilies, ajwain, cumin seeds, red chili powder, coriander powder, and salt.
Add the chopped coriander leaves, finely chopped onion, and grated ginger, if using.
Mix well to ensure all ingredients are evenly distributed. - Stuffing the Parathas:
Divide the dough into equal-sized balls (about the size of a golf ball).
Take one dough ball and roll it out into a small circle (about 3-4 inches in diameter).
Place a spoonful of the radish stuffing in the center of the circle. - Roll out the Parathas:
Gather the edges of the dough and bring them together to seal the stuffing inside. Pinch the edges to ensure it is completely sealed.
Flatten the stuffed dough ball gently and roll it out into a flat, round paratha (about 6-7 inches in diameter). Be careful not to press too hard to avoid the stuffing from spilling out. - Cooking the Paratha
Heat a tawa or flat skillet over medium heat.
Place the rolled-out paratha on the hot tawa.
Cook for about 1-2 minutes, until you see bubbles forming on the surface. Flip the paratha using a spatula. - Apply ghee:
Apply a little ghee or oil on the flipped side and cook for another 1-2 minutes until golden brown spots appear.
Flip again and apply ghee or oil on the other side.Press the paratha gently with a spatula to ensure even cooking.Cook until golden brown from both sides and slide into plate.
Repeat the process with the remaining dough balls. - Prepare the stuffing:
- Heat one tbsp oil in a pan, add crushed cumin, grated radish along with green chilies, ajwain, red chili flakes, crushed coriander , and salt.
- Cook on high flame for 1-2 minutes, stirring continuously to evaporate the extra moisture without softening the radish.
- Remove from heat and let the stuffing cool completely.
- Add the chopped coriander leaves, onion, and grated ginger, if using, to the cooled stuffing mixture.
- Stuffing & Cooking Paratha:
- Prepare Mooli Paratha Dough:
- In a large mixing bowl, combine the whole wheat flour, grated radish, green chilies, ajwain, cumin seeds, red chili powder, coriander powder, and salt.
- Mix well to ensure all ingredients are evenly distributed.
- Gradually add water and knead the mixture into a soft, pliable dough. Be cautious with the water, as the radish will release some moisture.
- Add the fresh coriander leaves and knead again to incorporate them into the dough.
- Cover the dough with a damp cloth and let it rest for about 15-20 minutes.
- Rolling & Cooking the Parathas:
- Divide the dough into medium sized ball ,roll it out into a flat, round paratha (about 6-7 inches in diameter).
- Use a rolling pin and dust with flour as needed to prevent sticking.
- Cook the paratha to golden perfection as mentioned in method one above.
- Serve:
Serve these delicious and crispy mooli parathas hot with yogurt, pickle, or chutney of your choice. Enjoy the delicious and flavorful stuffed mooli paratha as a wholesome meal or snack.
- Mooli Paratha Without Stuffing: For a quick and easy mooli paratha recipe without stuffing, mix grated radish directly into the dough along with spices.
- Punjabi Style: For the authentic Punjabi mooli paratha recipe, stuff the radish filling inside the dough and roll it out gently.
- Variations: Try adding boiled and mashed potatoes for an aloo mooli paratha, or mix with grated cauliflower for a gobi mooli paratha recipe. Add grated squeezed carrots with grated radish to make delicious mooli gajar paratha.