Daikon Radish Stuffed Flatbread Mooli Paratha
Savor the authentic flavors of North Indian cuisine with this hearty daikon radish stuffed flatbread, known as Mooli Paratha. This recipe combines the earthy goodness of whole wheat flour with a spiced filling made from freshly grated daikon radish, aromatic carom seeds, zesty green chili, and fragrant cilantro. The stuffing is gently folded into soft dough, rolled out, and pan-fried to golden perfection with a touch of ghee or oil, creating a delightful balance of crispy edges and tender, flavorful insides. Perfect for breakfast, lunch, or dinner, these parathas are best served hot with cooling yogurt, tangy pickles, or a vibrant chutney. Whether you’re seeking a wholesome vegetarian meal or exploring Indian flatbreads, Mooli Paratha promises to be a delicious and satisfying addition to your table.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 0.75 cups Water
- 0.5 teaspoons Salt
- 2 cups Daikon radish
- 0.5 teaspoons Carom seeds (ajwain)
- 0.25 teaspoons Red chili powder
- 0.5 teaspoons Ground cumin
- 1 small, finely chopped Green chili
- 2 tablespoons, finely chopped Cilantro leaves
- 2 tablespoons, for cooking Ghee or vegetable oil
Instructions
In a mixing bowl, combine the whole wheat flour, 1/4 teaspoon salt, and water a little at a time. Knead into a soft but non-sticky dough. Cover and let it rest for 15 minutes.
Peel and grate the daikon radish. Sprinkle with a pinch of salt, mix, and let it rest for 10 minutes to release excess water.
Use your hands or a clean kitchen towel to squeeze out as much water as possible from the grated radish. Transfer the squeezed radish to a bowl.
To the radish, add carom seeds, red chili powder, ground cumin, finely chopped green chili, chopped cilantro, and a pinch of salt. Mix well to create the stuffing.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball slightly.
Roll out one dough ball into a small circle, about 4 inches in diameter. Place 2 tablespoons of the radish filling in the center.
Bring the edges of the dough circle together to seal the filling inside. Pinch to seal completely and gently flatten the stuffed dough ball.
Dust with flour and roll out the stuffed dough into a thin circle, about 6-7 inches in diameter. Be gentle to prevent tearing.
Heat a skillet or tawa over medium heat. Place the rolled-out paratha on the skillet and cook for 1-2 minutes until bubbles form.
Flip the paratha and cook the other side for 1-2 minutes. Brush with ghee or oil and flip again, cooking until golden brown spots appear on both sides.
Repeat with the remaining dough and filling. Serve warm with yogurt, pickle, or chutney.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.4 g | 53% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 187.6 g | 68% | |
| Dietary Fiber | 35.8 g | 128% | |
| Total Sugars | 7.7 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 223 mg | 17% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1908 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
