Imagine biting into a crispy, golden flatbread that's bursting with the peppery, fresh flavor of daikon radish and warming spices - that's the Mooli Wala Paratha, a beloved Indian street food that transforms simple ingredients into a mouthwatering masterpiece. This humble yet extraordinary recipe promises to transport your taste buds straight to the bustling streets of India, offering a perfect balance of crispy texture and bold, aromatic flavors that will make your kitchen smell like an authentic Indian kitchen.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 cups whole wheat flour
- 1 cup grated daikon (mooli)
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- Salt to taste
- Water as needed
- Ghee or oil for cooking
Instructions
- In a large mixing bowl, combine whole wheat flour with a pinch of salt. Gradually add water and knead into a soft, smooth dough. Cover and let rest for 15 minutes to allow gluten to develop.
- Prepare the mooli (daikon) filling by grating the radish and squeezing out excess moisture using a clean kitchen towel. This prevents the paratha from becoming soggy.
- Mix the grated daikon with cumin seeds, red chili powder, and salt to create a flavorful stuffing.
- Divide the dough into 8 equal-sized balls. Take one dough ball and roll it into a small circle about 4 inches in diameter.
- Place 2-3 tablespoons of the mooli mixture in the center of the rolled dough. Gather the edges and seal the filling completely, forming a stuffed ball.
- Gently roll out the stuffed ball into a thin, circular paratha about 6-7 inches in diameter, using dry wheat flour to prevent sticking.
- Heat a flat griddle or tawa over medium-high heat. Place the paratha and cook for 30-40 seconds until small bubbles appear.
- Flip the paratha and apply ghee or oil on the surface. Cook the other side until golden brown spots develop.
- Press gently with a spatula to ensure even cooking and crispy texture. Repeat for remaining parathas.
- Serve hot with yogurt, pickle, or fresh mint chutney. Best enjoyed immediately while warm and crisp.
Tips
- Moisture is Key: Always squeeze out excess water from grated daikon to prevent soggy parathas. Use a clean kitchen towel and press firmly.
- Dough Consistency Matters: Knead the wheat flour dough until smooth and rest it for at least 15 minutes to develop gluten, ensuring soft and pliable parathas.
- Even Stuffing Distribution: Ensure the mooli filling is evenly spread to prevent thin spots or filling leakage during rolling.
- Temperature Control: Maintain medium-high heat while cooking to achieve golden-brown crispy edges without burning.
- Ghee vs. Oil: While both work, ghee adds an authentic rich flavor and helps create a more crispy texture.
- Fresh is Best: Serve immediately after cooking for the ultimate crispy, warm experience.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
