There’s something incredibly satisfying about biting into a warm, crispy Mooli Paratha on a winter morning, especially when it’s paired with a tangy pickle, thick yogurt, and a cup of hot masala chai. Mooli Paratha, also known as Stuffed Radish Paratha, is a North Indian classic that brings together flavor, nutrition, and simplicity in every bite.

This humble flatbread is more than just a breakfast—it’s a winter ritual in many Punjabi households. Made from grated white radish (mooli) and whole wheat flour, this stuffed paratha balances earthy, spicy, and slightly pungent notes, cooked to crispy perfection on a hot tawa.

In this detailed guide, we’ll teach you how to make Mooli Paratha from scratch—from dough preparation and stuffing tricks to cooking tips that ensure the perfect flaky layers every time.

What is Mooli Paratha?

Mooli Paratha is a stuffed Indian flatbread made using whole wheat flour and filled with a seasoned mixture of raw grated radish. It’s a staple in Punjabi cuisine, especially during winter when fresh radishes are in season. The name comes from mooli (Hindi for radish) and paratha (a type of pan-fried Indian bread).

The stuffing is spiced just enough to enhance the radish’s flavor without overpowering its naturally sharp bite. While radish can be cooked or sautéed before stuffing, the most authentic version uses raw radish, which softens and cooks inside the paratha as it fries.

Ingredients You’ll Need

Let’s break down the ingredients for two parts: the dough and the radish filling.

For the Dough

• 2 cups whole wheat flour (atta)
• ½ to ¾ cup radish juice (extracted from salted grated radish)
• 1 teaspoon oil (optional)
• Pinch of salt

For the Stuffing

• 450 grams (about 4 cups) white radish (grated)
• ½ to ¾ teaspoon salt
• 1–2 green chilies, finely chopped (optional)
• ½ inch fresh ginger, grated
• ½ teaspoon garam masala
• ½ teaspoon roasted cumin powder
• ¼ teaspoon turmeric powder (optional)
• ⅓ teaspoon ajwain (carom seeds), gently crushed
• 3–4 tablespoons chopped fresh coriander (cilantro)

For Cooking

• Ghee or oil, as needed for frying

Pro Tip Before You Start

Radish has a very high water content. When grated and salted, it releases water rapidly. Instead of discarding this juice, use it to knead your dough—this boosts the flavor and ensures no nutrition goes to waste!

How to Make Mooli Paratha – Step-by-Step

1. Prep the Radish

• Wash, peel, and grate the white radish using a medium grater.
• Mix with ½ tsp salt and let it sit for 7–8 minutes.
• Squeeze out as much water as possible. Set the juice aside for the dough.

2. Make the Dough

• Add 2 cups of whole wheat flour to a mixing bowl.
• Slowly add the radish juice to form a smooth, soft dough.
• Optional: Add a teaspoon of oil to make the dough pliable.
• Cover and let rest for 20–30 minutes.

3. Prepare the Stuffing

• Loosen the squeezed radish strands.
• Add finely chopped chilies, grated ginger, coriander, and spices.
• Mix well, but avoid adding salt now—it will release moisture too early.

Methods of Stuffing Mooli Paratha

Method 1: Sandwich Style (Beginner-Friendly)

• Roll two small rotis.
• Spread the stuffing on one, then cover with the second.
• Seal edges and roll gently to desired thickness.

Method 2: Classic Ball & Cup (Traditional Punjabi Style)

• Flatten a dough ball and create a cup shape.
• Add a spoonful of stuffing and seal the edges like a momo.
• Gently flatten and roll into a thick disc.

How to Cook Mooli Paratha

1. Heat a tawa on medium-high heat.
2. Place the rolled paratha and cook until bubbles form.
3. Flip and spread ghee/oil.
4. Press with a spatula to cook evenly on both sides until golden spots appear.
5. Sprinkle chaat masala after cooking for extra flavor (optional).

Pro Tips for Flaky, Crispy Parathas

• Don’t overstuff the paratha or it will tear while rolling.
• If you’re slow at cooking, make a few parathas and cook immediately.
• Control the heat—medium to low ensures thorough cooking.
• Avoid letting rolled parathas sit for long; they will release moisture.
• If stuffing is too wet, sprinkle a little dry flour before sealing.

Variations You Can Try

1. Cooked Filling Version

If raw radish irritates your stomach, lightly sauté the grated radish with spices before stuffing.

2. Mix-in Dough Version

For a quicker version, mix the radish and spices directly into the flour to form a dough (like thepla).

What to Serve with Mooli Paratha

• Homemade mango or lemon pickle
• Thick curd or raita
• Fresh mint chutney
• A dollop of white butter
• A steaming cup of masala chai

Nutritional Benefits of Mooli Paratha

• Rich in fiber, supports digestion
• Contains Vitamin C, good for immunity
• Low in calories, especially when pan-fried with minimal ghee
• Radish supports liver health and reduces inflammation

Storage & Reheating Tips

• Refrigerate cooked parathas in an airtight container for up to 3 days.
• Reheat on a hot pan or in an Instant Pot on high pressure for 3–4 minutes.
• Avoid microwaving—this can make them soggy.

Try This Quick Yogurt Chutney

Ingredients:

• ½ cup thick yogurt
• 1 tsp green chutney
• 1 tsp tamarind chutney
• Pinch of black salt

Method: Mix all ingredients until smooth. Serve cold with hot parathas.

Final Thoughts

The Mooli Paratha Recipe is a celebration of humble ingredients transformed into something magical. Whether you follow the traditional method or experiment with variations, this North Indian flatbread will warm your heart and belly alike.

So next time you have some fresh radish at hand, give this recipe a try. Serve it with a pickle, yogurt, and a cup of tea—and you’ve got yourself the perfect Indian breakfast.