How to make Mooli ke Paranthe -

The classic mooli ke paranthe for your soul

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Medium white radishes with leaves, Whole wheat flour dough

Cuisine : Punjabi

Course : Breads

Mooli ke Paranthe

Mooli ke Paranthe Recipe Card


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.

Prep Time : 31-40 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Mooli ke Paranthe Recipe

  • Medium white radishes with leaves 4

  • Whole wheat flour dough made with 1 1/2 cups of flour

  • Salt to taste

  • Fresh coriander leaves chopped 4 tablespoons

  • Green chillies chopped 3-4

  • Dried pomegranate seeds (anardana) crushed 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Carom seeds (ajwain) crushed 1/2 teaspoon

  • Whole wheat flour for dusting

  • Ghee as required

  • Pickle to serve


Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Transfer them onto serving plates and serve hot with a pickle of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.