Mooli paratha recipe – how to make mooli paratha or radish paratha recipe

Mooli or radish paratha is a popular dish frvom North Indian cuisine and a common breakfast dish especially in Punjab. Radish is rich in nutrients, vitamin C and potassium and an extremely low caloric vegetable.  There are 2 methods of making  mooli parathas.  One is the stuffed version where the stuffing and the dough is prepared separately beforehand and  then parathas made and the other one is to add the grated radish to the wheat flour along with other spices and knead the dough for making parathas.  I am sharing the second method of preparing the mooli paratha, where radish is included in the dough and not as a stuffing. Mooli paratha is not only delicious but very filling to eat too and best served with curd or pickle.

Other paratha recipes – aloo palak parathas, green peas paratha, beetroot paratha, cabbage paratha


Prep Time :  10 mins

Cook Time :  15 mins

Yield :  4 parathas

North Indian cuisine


Radish or mooli – 1 cup (approx. 2 radish)

Wheat flour or atta – 1 cup

Green chillies – 3-4 (chopped finely)

Grated Ginger – 1/2 teaspoon

Turmeric powder – 1/4 teaspoon

Red chilli powder – 1/2 teaspoon

Garam masala – 1/2 teaspoon

Salt as required

Oil or ghee for cooking parathas


Peel and grate the radish and add little salt to it.  Keep it aside for 10 minutes.  Squeeze the water out of it and collect it in a bowl or vessel.  (Do not discard this water).  Take a mixing vessel and add the squeezed grated radish, chopped green chillies, red chilli powder, ginger, turmeric powder, salt and garam masala.  Mix well.


Add the wheat flour and make a dough out of it.  If required, use the radish water to knead the dough.


Make small equal sized balls out of the dough.  Roll the dough into a small paratha as shown below.  Dust the excess flour while rolling out the paratha.


Heat a tawa or pan on medium flame.   Place the paratha on the tawa and apply oil/ghee on the top of the paratha.  Once cooked, flip the paratha and cook on the other side.  Cook the paratha till golden brown on both the sides.  Repeat for the rest of the parathas.


Serve mooli paratha hot or warm with curd or pickles or any raita of your choice.



Use radish water only if required.  The water present in the radish is enough to knead into a dough.

Prepare the parathas immediately once the dough is prepared,  otherwise radish will start to release water.

Add more flour if the dough is sticky.

Roast parathas with ghee for enhanced flavour.

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