Mooli ka Parantha

These paranthas are made differently – instead of using grated radish we have used radish micro greens which have a strong flavour of the radish This is a Sanjeev Kapoor exclusive recipe.

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Mooli ka Parantha

Main Ingredients Fresh radish micro greens, Whole wheat flour
Cuisine Indian
Course Breads
Prep Time 26-30 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Mooli ka Parantha

  • as required Fresh radish micro greens
  • 1 1/2 cups for dusting Whole wheat flour
  • to taste Salt
  • 1/2 teaspoon Red chilli powder
  • 2-3 Green chillies chopped
  • 1/4 teaspoon Carom seeds (ajwain)
  • 1/2 tablespoon Fresh coriander leaves chopped
  • 2 teaspoon for applying Ghee
  • to serve Yogurt whisked


  1. Take whole wheat flour in a large bowl, add salt, red chilli powder, green chillies, carom seeds and coriander leaves. Snip a few fresh radish micro greens, roughly chop them and add them to the flour mixture. Add ghee and mix well. Add sufficient water and knead into semi-soft dough. Cover and rest for 10-15 minutes.
  2. Heat a non-stick tawa.
  3. Divide the dough into equal portions and shape them into balls. Slightly flatten them, dust them with a little dry flour and roll out into slightly thick discs.
  4. Place the prepared discs on the hot tawa and roast for 1 minute. Flip, apply some ghee and flip again. Apply some ghee on the other side too and cook, turning sides, till both sides till and evenly golden.
  5. Cut each parantha into 4 triangles, arrange them on a serving platter, garnish with micro greens and serve hot with yogurt.