Name: Punjabi Mooli Paratha
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Whole Wheat Flour, for the outer dough; 1 cup Radish, mooli, grated and squeezed completely dry; ¼ cup Radish Leaves, tender young leaves, finely chopped; 1 Green Chili Pepper, finely chopped; ½ tsp Carom Seeds, ajwain, helps balance the radish flavor; ¼ tsp Red Chilli Powder, adjust to taste; ¾ tsp Salt, divided (for dough and filling); 2 tbsp Ghee, for roasting; ⅓ cup Water, use the squeezed radish water to knead the dough for extra flavor

45 mintotal

Prep 20 min · Cook 25 min

Serves: 2
Difficulty: Hard
Spice: Medium

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Ingredients

1 cupWhole Wheat Flourfor the outer dough
1 cupRadishmooli, grated and squeezed completely dry
¼ cupRadish Leavestender young leaves, finely chopped
1Green Chili Pepperfinely chopped
½ tspCarom Seedsajwain, helps balance the radish flavor
¼ tspRed Chilli Powderadjust to taste
¾ tspSaltdivided (for dough and filling)
2 tbspGheefor roasting
⅓ cupWateruse the squeezed radish water to knead the dough for extra flavor

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes salting and squeezing radish before stuffing, rolling, and roasting.

Method

Knead the whole wheat flour with part of the salt and the squeezed radish water into a soft, pliable dough. Cover and rest.
In a bowl, mix the squeezed radish with minced radish leaves, green chillies, carom seeds, and red chilli powder. Add salt only just before stuffing.
Take a lemon-sized dough ball and press it into a 4-inch base. Add the reserved salt to the radish filling, mix quickly, and place a generous portion in the center.
Gather the edges to seal the filling, then press the ball gently so the filling spreads evenly.
Dust lightly with flour and roll gently. Mooli filling is fragile, so avoid heavy pressure.
Transfer to a hot tawa and cook both sides with ghee over medium heat until crisp, flaky, and golden brown.

How to tell it's done

The paratha should be golden and blistered outside, with a moist but not watery radish filling inside.

Getting it right

Tip

Use both ajwain and tender radish leaves when available; they round out the sharp radish flavor.

What to serve it with

Serve with white butter, chilled curd, mango pickle, or green chilli pickle.

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