Mooli Paratha (Radish-stuffed Flatbread)
Mooli Paratha is a delicious whole wheat Punjabi Indian flatbread stuffed with grated radish and spices and baked up on a griddle. I'll show you how to make the softest parathas, and pack even more veggies into them. A vegan, soy-free and nut-free recipe.
Servings: 8 parathas
Calories: 111kcal
Ingredients
For the dough:
- 1 ½ cups whole wheat flour
- 1 medium russet potato (Boiled, peeled and mashed)
- ½ teaspoon ajwain (carom seeds)
- 1 teaspoon salt
- 1 cup (approx) water
For the radish stuffing:
- 1 pound radish (use either the small, purple radishes or daikon radish. Grate them fine)
- 1 teaspoon ginger (grated, or ½ teaspoon dry ginger powder)
- 1 teaspoon cayenne (use less if sensitive to heat)
- ½ teaspoon turmeric (optional)
- 1 teaspoon amchur (mango powder)
- 2 tablespoon kasoori methi (dry fenugeek leaves, crushed between your palms before adding)
- Salt to taste
- Cooking spray or oil for brushing on the parathas
Instructions
- Place the grated radish in a colander over a bowl. Add ¼ teaspoon salt and mix well. Let the radish stand for 10 minutes, then press it firmly to express any water. You can use this water as a stock in another recipe--it's full of nutrients so try not to throw it away.
- Mix the flour with the potatoes, ajwain and salt. Slowly drizzle in the water and knead into a smooth and pliable (not sticky) dough. You can either do this by hand, in a stand mixer, or in a food processor. Set it aside for a few minutes while you make the filling.
- Mix the radish with the remaining ingredients.
- Divide the dough into 16 balls about an inch in diameter.
- Roll out two of the balls of dough into five-inch circles. Place a couple of tablespoons of the filling in the center of one and then press the other circle on top of it and press the edges to seal.
- Flour both sides of the paratha and roll it out into a slightly bigger round, about 6-7 inches in diameter. Be gentle and turn the paratha often while rolling to make sure it doesn't stick. If a tear appears on the paratha, patch it up and continue rolling.
- Place the paratha on a hot griddle. Cook until golden-brown spots appear all over the underside, then flip. Spray on some cooking spray or oil.
- Once both sides are cooked, wrap the parathas in a kitchen towel so they remain soft until you serve them. These are best eaten hot.
Nutrition
Serving: 1paratha | Calories: 111kcal | Carbohydrates: 24g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 316mg | Potassium: 329mg | Fiber: 4g | Sugar: 1g | Vitamin A: 94IU | Vitamin C: 10mg | Calcium: 25mg | Iron: 1mg