Traditional Punjabi Mooli ParathaVeg
Enjoy the authentic taste of these classic Indian stuffed flatbreads. Featuring a spiced, savory Asian radish filling tucked inside a perfectly rolled, golden-brown dough, this meal is a staple of North Indian cuisine. By properly salting and draining the radish, you achieve a delicious, crisp texture without any sogginess. Serve these warm with a generous dollop of butter or yogurt for a comforting and hearty breakfast or lunch that highlights simple, fresh, and aromatic ingredients.
Ingredients
chapati flour
as needed Water
mooli
1 tsp Salt
as needed Green Chilli (chopped)
handful Coriander Leaves (chopped)
1 tsp Carom Seeds (Ajwain)
as needed Clarified Butter (Ghee)
Instructions
1
Peel and grate the mooli. Add a teaspoon of salt, mix well, and let it sit for 10 minutes to release moisture. Squeeze out all excess liquid thoroughly
2
Combine the flour with water, adding a little at a time until a smooth dough forms. Knead for two minutes, then cover and rest for 10 minutes.
3
Combine the squeezed mooli with green chilies, fresh coriander, carom seeds, red chili powder, and an additional half-teaspoon of salt.
4
Take a portion of dough and roll it out to 2-3 inches. Place a generous spoonful of filling in the center, pinch the edges to seal, and roll it out into a flat disc.
5
Heat a tawa or flat pan. Place the paratha on the pan and cook for 1-2 minutes per side. Brush with ghee or oil, flipping until both sides are golden and crispy. Serve hot with butter.
