Recipe – Mooli Ka Paratha / Punjabi Mooli Parantha

Aviary Photo_131480804675557105

Prep Time: 20-25 mins

Cook Time: 20-25 mins

Serves: 6 Paranthas


  • Radish: White, peeled and grated, 2 cups (2 medium sized)
  • Whole wheat flour (Aata): 2 cups
  • Salt: to taste
  • Carom seeds (ajwain): 1 teaspoon
  • Black Pepper powder: 1 teaspoon
  • Ghee or butter for roast


  • Take the grated radish in a bowl, add salt, mix and set aside for 10 minutes.
  • Squeeze out all the excess water and transfer the radish in another bowl.
  • Now, knead wheat flour with the radish water and make a soft dough. Cover it with a wet cloth and keep aside for 10 minutes.
  • To make stuffing, combine carom seeds and black pepper powder with grated radish and mix well.
  • Divide the wheat dough into six equal portions and divide the radish stuffing into six equal portions as well.
  • Roll out wheat ball to small discs, add a portion of prepared stuffing in the center, seal the edges and lightly roll out into thick parantha.
  • Heat a non-stick tawa. Place the prepared parantha on it and roast with ghee or butter till both sides are done evenly.

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