Mooli Paratha

Paratha, the Indian flatbread is something that I always crave, they seem to hold the heat more and the fillings make them an extra special treat.  Mooli paratha is something that I had never had and wasn't sure how it would taste, although we had seen it blogged on Indian sites many times.

Being as we are here in Mysore and mooli is abundant, along with cooking and prep time, we gave it a go and really liked it.  The mooli adds a texture and flavour that are subtle but there, we used more organic ghee than we normally would and really enjoyed these, I hope you do too.

Serve with a meal or eat them on their own with pickle or chutney as a snack or Indian style breakfast.




Mooli Paratha
Serves 2


1 cup grated mooli or radish
1 small green chill, deseeded and minced
1/2 tsp minced ginger
1/2 tsp chili powder
1/2 tsp salt
1 tbsp coriander leaves, chopped

1 cup whole wheat flour
2 tsp oil
Pinch of salt

Ghee or oil for cooking

1. Mix the flour, oil, salt and enough water to make a dough, knead it for 15 minutes, place ball in oiled bowl and set aside for at least half an hour.
2. Grate the mooli, add a little salt and let it sit for about 10 minutes.  Drain the excess water and squeeze the rest out.
3. Mix in the rest of the ingredients and set aside.
4. Make equal size balls from the dough and the mooli stuffing.  
5. Roll the dough into a small circle, add the filling in the middle, gather the ends and cover the filling.  Roll again over the sealed side into a circle with the filling inside.  Repeat for all balls.
6. Heat your taw a or frying pan with a small bit of ghee or oil, place the paratha on top, wait for bubbles to appear and check the cooked side before turning over and repeating.