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Mooli Paratha (Radish Bread)


For stuffing

Radish (Mooli) – 1 cup
Green chilies – 2-3
Coriander leaves – 2-3 tbsp
Cumin seeds (Zeera) – ½ tsp
Ginger paste – 1 tsp
Salt to taste
Turmeric (Haldi) –  a pinch (optional ingredient)
Red chilli powder  to taste

For dough

Whole wheat flour (Atta): 3 cups
Cooking oil


  • Grate mooli. Sprinkle salt . Leave for  10 minutes and squeeze excess water. Store this radish water for kneading dough.
  • Heat some oil in kadai.
  • Add cumin seeds and let it crackle.
  • Add finely chopped  green chillies.
  • Add ginger paste and fry till brown.
  • Add grated mooli and fry till no water is left in mooli.
  • Add red chili and salt.
  • Add finely chopped coriander leaves.
  • Let the stuffing cool down at room temperature.
  • Make dough out of wheat flour, 1tbsp ghee, salt and mooli water.
  • Make dough 30 minutes before and cover with a moist cloth.
  • Take a small ball of dough and make it in the shape of a small chapati.
  • Add the stuffing in the centre and wrap it and press it.
  • Then roll it into a paratha.
  • Cook them on tawa by applying oil  until both sides are evenly brown.
  • Serve hot with curd or any chutney.

Note : The other way of preparing stuffing for mooli  paratha can be by  mixing all the ingredients of stuffing and not frying it further.

Serves/makes : 2-3


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