How to make Mooli Parantha - During winter you will be served these mooli stuffed paranthas in most Punjabi homes.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Radishes (मूलियाँ), Whole wheat flour (atta) (आटा)

Cuisine : Punjabi

Course : Breads

Mooli Parantha Recipe Card

Mooli Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Mooli Parantha checkout Mooli Bajre ki Roti. You can also find more Breads recipes like Bayee Missi Roti, Palak Aur Paneer Parantha, Bacon Breadsticks, Focaccia.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mooli Parantha Recipe

  • Radishes white, peeled and grated 2 medium

  • Whole wheat flour (atta) 1 1/2 cups

  • Salt to taste

  • Oil 2 teaspoons

  • Carom seeds (ajwain) 1 teaspoon

  • Green chilli chopped 1 teaspoon

  • Fresh coriander leaves chopped 1 tablespoon

  • Red chilli powder 1 teaspoon

  • Ghee for roasti


Step 1

Take radish in a bowl. Add salt, mix and set aside for 10-15 minutes. Squeeze out the excess water and transfer the radish in another bowl.

Step 2

To the radish water, add wheat flour, salt, oil, some water and knead into a stiff dough. Cover with a damp muslin cloth and set aside for 15 minutes.

Step 3

To make stuffing, combine carom seeds, green chillies, chopped coriander, salt and chilli powder in the bowl withgrated radish and mix well.

Step 4

Divide the dough into equal portions. Roll out the portions to small discs, add a portion of prepared stuffing in the centre, seal the edges and lightly roll outinto thick paranthas.

Step 5

Heat a non-stick tawa. Place the prepared paranthason it and roast, basting with ghee, till evenly done from both sides.

Step 6

Serve hot.