Simple Mooli Paratha (5 ingredients!)
Mooli Paratha are a popular Punjabi breakfast item in Pakistan and India. This easy recipe includes step-by-step photos and simple directions!
- Prep time
- 20 min
- Cook time
- 30 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
- 2 medium daikon radishes (mooli) (peeled and ends removed)
- 1/3 cup cilantro leaves (some stems are fine) (finely chopped)
- 1 green chili pepper (preferably Indian/finger Chili, but Serrano also works) (finely chopped - deseed to reduce heat)
- 1/2 3/4 tsp red chili powder
- 1+1/2 tsp kosher salt (more to taste)
- 1 batch prepared atta dough
- softened butter, ghee, or spreadable butter (as needed)
Instructions
- 1
Use the fine shredder attachment of a food processor to shred the mooli (daikon radishes). If you don't have a shredder attachment, feel free to finely chop in the food processor.
- 2
Take a handful of the shredded/chopped mooli and cup it between the palms of your hands. Gently squeeze out the excess water and place the mooli into a large bowl. Continue until you've removed all the excess moisture from the mooli. This helps the parathas stay dry and retain their shape.
- 3
Add cilantro, green chili peppers, red chili powder, and salt to the Mooli. Use your hands (or gloves) to mix well.
- 4
Take two golf-ball sized pieces of the atta dough. (Each should be around 60g). Dust with atta. Use a rolling pin to roll them out into small circles, about 5 inches in diameter. Spread about 1/2 tsp of butter on one side of the rolled out atta rounds.
- 5
Place 3 tbsp of the radish mixture on top of one of the rolled out atta rounds, leaving about 1/2 inch around the edges. Cover it with the other rolled out piece, butter side down. Press the edges to seal the mixture inside. Lightly dust the top with atta. Carefully roll this stuffed paratha out to 8-9 inches. Some of the excess water may ooze out and it can get a bit messy, but this is perfectly fine. I personally love the crunchy bits.
- 6
Meanwhile, heat a tawa or griddle over medium-high heat. Once hot, add a bit of butter or oil to the pan. Carefully place the paratha on the tawa, lightly pressing the edges to the pan to flatten out any thick corners and perfect the round shape. As the bottom of the paratha begins to cook, spread butter all over the top. Flip over and use a flat spatula to press the paratha into the pan. This helps make it crispy. Continue spreading butter over the paratha. Turn and press as necessary, adding more butter as needed, to ensure it is thoroughly cooked and golden and crispy on both sides. This will take 4-5 minutes per paratha. Remove the paratha from the tawa and place on a paper-towel lined plate. Repeat with the remaining parathas.
- 7
Serve immediately with plain yogurt or yogurt sweetened with a bit of sugar (as I like to do).