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A paratha is a flatbread that originated in the Indian subcontinent. Parathas are one of the most popular unleavened flat breads in the northern part of the Indian Subcontinent and they are made by baking or cooking whole wheat dough on a tava, and finishing it off with shallow frying.

Parathas are thicker and more substantial than chapatis/rotis (a type of Indian bread). Traditionally, it is made using ghee but oil is also used. Some shallow fry paratha with mustard oil.

Mooli Paratha, also known as radish paratha or daikon paratha or daikon radish paratha, is a popular dish/bread in northern part of India. It can be served as a breakfast, for lunch or dinner. It goes very well with yogurt/curd, butter and/or pickle.

Traditionally paratha is a flatbread with some stuffing, in case of mooli paratha stuffing is grated mooli also known as daikon or daikon radish with some Indian spices.

But some people mix the grated mooli or daikon or daikon radish with the wheat floor and then knead the dough and make the paratha. It's easy to make than making paratha with stuffing.

But personally I like the stuffed version of mooli paratha, I normally take less dough and more stuffing as I love the paratha with more stuffing. And like to have them hot, direct from the tava on my plate and with butter on the top of the paratha and curd/yogurt.

Some people also chop radish leaves and use them in paratha stuffing. I love to have radish leaves in mooli/radish paratha. I also add finely chopped or grated ginger and finely chopped green chillies in mooli paratha and that tastes super delicious.

My mother always serve us hot paratha or roti direct from the tava, so like to have it this way. Whenever I go to my home, to visit my lovely parents, my mother always make mooli paratha and serve it hot with butter and homemade yogurt/curd. She knows I miss this a lot and loved it.

Here I am sharing with you the traditional way to make mooli parathas by stuffing mooli/radish.

Ingredients

Preparation

• To begin making the Mooli Paratha, first make the dough.

• For the dough, take 2 cups of whole wheat flour in a big bowl. Add salt and oil/ghee to it. Mix it well.

• Slowly add water to it and knead it into a soft and smooth dough with your hands.

• If the dough becomes too sticky add some whole wheat flour and knead again. If it looks dry and crumbly, add some water and knead it well.

• Cover the dough with a wet cloth and let it rest for 10 - 15 minutes.

• Wash the radish/mooli and peel off it's skin, then grate the radish with the help of a grater and squeeze out all its juice/water. Try to squeeze out all the water/juice else it may be a bit difficult to roll the paratha.

• Now in the grated mooli add chopped radish/mooli leaves (optional),  finely chopped ginger, finely chopped green chillies, red chilli powder, coriander powder and salt to taste. While adding salt in the mixture keep in mind that you already added some salt in the dough, so add accordingly. Mix all well.

• Now stuffing for mooli paratha is ready to be used. Divide the stuffing for 6 parathas.

• Take some dry wheat flour in a plate. Pinch the dough and take a big lemon sized dough. Give it a round shape and press it between your palms to make a dough pattie.

• Take a dough pattie and coat it with dry wheat flour. With the help of rolling pin, roll it into a 3 inch diameter circle/disc.

• Put some mooli/radish stuffing on the centre of the rolled dough. Bring the edges together and join them in the centre, as is shown in the picture collage above.

• Just tap the centre and it would look like a neat stuffed ball.

• Coat it with the dry wheat flour. Roll it into a 6-7 inch diameter circle/disc. Use the dry flour while rolling as is required.

• Heat tava or a pan on a high flame. Once its hot place already rolled mooli paratha onto it and reduce the flame to medium.

• When you see bubbles forming on the top, flip it over to the other side and apply some oil or ghee or mustard oil onto it. After a minute or so flip it again and apply oil or ghee or mustard oil on the other side also.

• Cook both the sides of the parathas well until some brown spots appear. Paratha is ready. Now follow the same procedure and make the rest of the parathas.

• They are ready to serve.

• Serve the hot mooli/radish parathas with butter, pickle or yogurt/curd and enjoy.