Mooli ke Paranthe

The classic mooli ke paranthe for your soul This is a Sanjeev Kapoor exclusive recipe.

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Mooli ke Paranthe

Main Ingredients Medium white radishes with leaves, Whole wheat flour dough
Cuisine Punjabi
Course Breads
Prep Time 31-40 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Mooli ke Paranthe

  • 4 Medium white radishes with leaves
  • Whole wheat flour dough made with 1 1/2 cups of flour
  • to taste Salt
  • 4 tablespoons Fresh coriander leaves chopped
  • 3-4 Green chillies chopped
  • 1 teaspoon Dried pomegranate seeds (anardana) crushed
  • 1 teaspoon Red chilli powder
  • 1/2 teaspoon Carom seeds (ajwain) crushed
  • for dusting Whole wheat flour
  • as required Ghee
  • to serve Pickle


  1. Chop the leaves of the radishes. Grate the radishes into a bowl. Add salt, mix well and set it aside for 10 minutes. Put it on a piece of muslin, gather its edges and squeeze out excess water.
  2. Transfer the squeezed radish into a bowl, add the radish leaves, coriander leaves, green chillies, dried pomegranate seeds, red chilli powder and carom seeds and mix well.
  3. Divide the dough into equal portions, shape them into balls. Dust each ball with flour and roll into small rotis, place some radish mixture in the centre, gather the edges together and press ensuring that the stuffing is completely covered. Further roll them into paranthas.
  4. Heat a non-stick tawa, cook paranthas, one at a time, for 1-2 minutes on each side. Spread some ghee on each side and cook, turning sides, till evenly browned on both sides.
  5. Transfer them onto serving plates and serve hot with a pickle of your choice.