Daikon Paratha – Mooli Paratha – Radish Paratha Recipe
Daikon Paratha / Mooli Paratha / Radish Parantha – Stuffed Indian wheat flat bread with spicy radish filling – Mooli Paratha or Muli Parattas are thick parathas (wheat flour breads) prepared with stuffing made out of spicy grated radish seasoned with a few spices and then cooked on a hot tawa. It’s a North Indian special and a staple for breakfast/dinner over there. Mooli paratha is an easy lunch box dish as well. As radish mooli is quite plain & pungent (and healthy :|), this is one way of adding it to your meal. 🙂
As I have been preparing several gravies for the pulao, idiyappam, briyani & pooris that I cooked last week, I wanted to make a simple dinner – stuffed chapathis for dinner last night. Good thing is we don’t have to prepare any scrumptious gravies to go with stuffed parattas. 🙂 Simple garlic raita or mint chutney or just curd would do. I wouldn’t say NO to pickles either. 🙂
If you ever think that making stuffed parathas like mooli parathas, aloo paranthas, gobi parathas etc is a bit of back-breaking work, you may have to consider a few of its advantages. 😐 Big thing, you don’t need a special side dish to go with. Next, you could easily use the left over poriyal or masal (spicy stir fry) for the stuffing in paranthas. Stuffing veggies is an easy to way to get your kids to eat vegetables.
You wouldn’t have seen many radish based dishes in our blog as they are so not our favorites. 😐 So far, there’s only one radish based recipe added here – Radish Stir Fry. I couldn’t even promise that I would post many later. I don’t even like radish sambhar. But considering the health benefits, we have been including it in our meal whenever possible. 😐 Daikon has anti-congestive properties & also improves immunity against infections causing cold & cough which would be much needed for this Flu season. The added benefit is that you can make use of the whole vegetable without having to waste anything. The juice extracted can be used to prepare radish juice or for making the paratha dough and the leaves can be added in the stuffing. If you don’t like the flavor & peppery taste of radish very much, then do try eating or serving the mooli paratha with creamy textured gravies like paneer. Then, you would be good to go!!! 🙂
Over to “Daikon Paratha – Mooli Paratha – Radish Paratha Recipe“ from Home-Making-Delight with step by step photos…
Daikon Paratha | Mooli Paratha | Mullangi Paratha | White Radish Paratha | Kanaka pala Paratha | Moola Paratha | Mulanki stuffed chapathi | Yerra Mulangi Paratha | Muli Paratta | Mullanki parotta | Grated Radish Chapathi Recipe
Serves 2 (Makes 8 Mooli Parathas)
Wheat Flour – 1 & 1/2 cup
Salt & Water as required
Radish – 1 cup (finely grated)
Onion – 1/3 cup (finely chopped)
Green chilly – 3 nos.
Ginger-garlic paste – 1/4 tsp
Oil – 1 tblsp
Jeera – 1 tsp
Garam masala – 1/4 tsp
Cilantro – 2 tblsp (finely chopped)
Salt as required
- Wash & peel the outer skin of radish & grate it finely. Try to squeeze the liquid out of it completely and save the juice for later use.2. Heat oil in a pan. Add jeera, onion, green chilly, ginger-garlic paste followed by grated radish & salt (water if required) and saute them until the raw smell goes off. Finally add garam masala & cilantro and give a nice stir. Switch off the flame and let it cool.
Prepare the dough with wheat flour, salt and the radish juice. Add oil & water (if required) to make it smooth and make even numbered balls (I got 16) out of it. Keep it covered with a moist towel & let it sit for 15-20 minutes.4. Dust the balls with flour and spread two even sized balls in the form of circle with the help of rolling pin.5. Place one part of stuffing (1/8) on one of the circled balls. Cover the stuffing with the other one and gently press the ends together.6. Smoothen out the stuffed dough in the form of circle by gently pressing it with the rolling pin. Dust the dough with flour if required.7. Place the stuffed chapathi on the hot tawa. Spread a tsp of oil or butter and cook it until golden brown spots appear. Flip over and cook on the other side.8. Serve warm Mooli Paratha with any raita, pickle (may be mango or tomato pickle 😀 ) or a creamy rich gravy.
- Adding onion is totally optional. But, we recommend as it would reduce the peppery taste of radish.
- Make sure you nicely roast & cook the radish (sprinkle water if required) well so that you won’t feel raw pungent taste of daikon in parathas.
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