Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style |


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Punjabi Mooli Stuffed Paratha

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Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style | with 35 amazing images.

Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style is a satiating meal in itself. Learn how to make radish stuffed paratha.

To make Punjabi mooli stuffed paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside. For the mooli stuffing, combine the radish and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes. Squeeze out all the extra water by pressing the radish between your palms. Keep aside. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds. Add the ginger and radish and sauté on a medium flame for 30 seconds. Add the chili powder, turmeric powder, coriander powder and little salt and sauté on a medium flame for 2 minutes. Switch off the flame, transfer the mixture into a deep bowl, add the coriander, garam masala and dried mango powder and mix well. Keep aside. Divide the mooli stuffing into 4 equal portions. Keep aside. Divide the dough into 4 equal portions. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling. Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it. Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides. Repeat steps 3 to 6 to make 3 more parathas. Serve hot with fresh curds and pickle.

You can’t resist having a go at these Punjabi mooli ke parathe even as you are cooking them for your family, because the aroma is so tempting and the flavour, oh, it’s almost addictive!

The whole wheat parathas are stuffed with grated radish cooked with a range of spices and spice powders. The whole wheat flour dough of mooli paratha dhaba style is also enhanced with a dash of carom seeds, which get toasted and give out an awesome aroma when the parathas are cooked.

Radish is available in plenty in Punjab, and this stuffed paratha is a regular breakfast affair there. Topped with a dollop of butter, the radish stuffed paratha is usually relished at meal times with a cup of curds and some pickle. Try other paratha recipes like Aloo Paratha or Gobi Paratha.

Tips for Punjabi mooli stuffed paratha. 1. Ensure to add salt and remove water from radish. This makes the stuffing free of excess water, which makes rolling the paratha easier. 2. The dough should be soft to get smooth finished parathas. 3. To carry them is dabba, cool them completely and pack in an aluminium foil and then in an air tight dabba. Pack pickle is a separate small dabba.

Enjoy Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style | with step by step photos.

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Punjabi Mooli Stuffed Paratha recipe - How to make Punjabi Mooli Stuffed Paratha

Preparation Time:    Cooking Time:    Total Time:     4Makes 4 parathas
Show me for parathas

Ingredients

For The Dough
3/4 cup whole wheat flour (gehun ka atta)
1 tsp oil
1/2 tsp carom seeds (ajwain)
salt to taste

For The Mooli Stuffing
1 1/2 cups grated radish (mooli)
salt to taste
2 tsp oil
1 tsp cumin seeds (jeera)
1 tsp grated ginger (adrak)
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/2 tsp coriander (dhania) powder
1 tbsp finely chopped coriander (dhania)
1/2 tsp garam masala
1/2 tsp dried mango powder (amchur)

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
4 tsp oil for cooking

For Serving
fresh curds (dahi)
pickle
Method
For the dough

    For the dough
  1. Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the mooli stuffing

    For the mooli stuffing
  1. Combine the radish and little salt in a deep bowl and mix well. Cover with a lid and keep aside for 15 minutes.
  2. Squeeze out all the extra water by pressing the radish between your palms. Keep aside.
  3. Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for 30 seconds.
  4. Add the ginger and radish and sauté on a medium flame for 30 seconds.
  5. Add the chili powder, turmeric powder, coriander powder and little salt and sauté on a medium flame for 2 minutes.
  6. Switch off the flame, transfer the mixture into a deep bowl, add the coriander, garam masala and dried mango powder and mix well. Keep aside.

How to proceed

    How to proceed
  1. Divide the mooli stuffing into 4 equal portions. Keep aside.
  2. Divide the dough into 4 equal portions.
  3. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
  4. Place a portion of the mooli stuffing in the centre of the circle. Bring together all the sides in the centre and seal it tightly and flatten it.
  5. Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
  6. Heat a non-stick tava (griddle) and cook the paratha on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides.
  7. Repeat steps 3 to 6 to make 3 more parathas.
  8. Serve hot with fresh curds and pickle.

Punjabi Mooli Stuffed Paratha recipe with step by step photos

If you like Punjabi mooli stuffed paratha

  1. If you like Punjabi mooli stuffed paratha, then also try other stuffed paratha recipes like
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    • stuffed spinach paratha | stuffed palak paratha | healthy carrot spinach paneer paratha | tiffin box spinach paratha | with 20 amazing images.

For the dough of Punjabi mooli stuffed paratha

  1. For the dough of Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style, add  3/4 cup whole wheat flour (gehun ka atta) in a deep bowl.
  2. Add 1 tsp oil.
  3. Add salt to taste.
  4. Add 1/2 tsp carom seeds (ajwain). This is characteristic about these parathas. Carom seeds help in digestion apart from lending their strong aroma and flavour.
  5. Mix well and knead into a soft dough using enough water. Keep aside.

For the mooli stuffing of Punjabi mooli stuffed paratha

  1. For the mooli stuffing of Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style, we need radish. White radish with roots should be hard and solid and have a smooth, unblemished surface. Avoid soft or spongy radishes. Be sure to check radish for mold before purchasing. 
  2. Add 1 1/2 cups grated radish (mooli) in a deep bowl
  3. Add little salt.
  4. Mix well. Cover with a lid and keep aside for 15 minutes.
  5. Squeeze out all the extra water by pressing the radish between your palms. Keep aside. Removing water from radish makes the stuffing free of excess water, which makes rolling easier. 
  6. Next for the tempering of mooli stuffing of Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style, heat 2 tsp oil in a broad non-stick pan.
  7. Add 1 tsp cumin seeds (jeera).
  8. Sauté on a medium flame for 30 seconds.
  9. Add 1 tsp grated ginger (adrak). You can also add ginger paste if you wish. 
  10. Add 1 1/2 cups grated radish (mooli).
  11. Sauté on a medium flame for 30 seconds.
  12. Now add the masalas. First add 1 tsp chilli powder.
  13. Add 1/4 tsp turmeric powder (haldi).
  14. Add 1/2 tsp coriander (dhania) powder.
  15. Add little salt. Remember we have added little salt in radish earlier. 
  16. Sauté on a medium flame for 2 minutes.
  17. Switch off the flame and transfer the mixture into a deep bowl.
  18. Now add more spices. First add 1 tbsp finely chopped coriander (dhania).
  19. Add 1/2 tsp garam masala.
  20. Add 1/2 tsp dried mango powder (amchur). This adds tang to the mooli stuffing of Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style.
  21. Mix well. The stuffing is ready. Keep aside.

How to make Punjabi mooli stuffed paratha

  1. To make Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style, divide the mooli stuffing into 4 equal portions. 
  2. Divide the dough into 4 equal portions.
  3. Roll out a portion of the dough into a 125 mm. (5") diameter circle using a little whole wheat flour for rolling.
  4. Place a portion of the mooli stuffing in the centre of the circle. 
  5. Bring together all the sides in the centre and seal it tightly and flatten it. Ensure you seal it well so the stffing does not spill out while cooking.
  6. Roll out again into a 150 mm. (6") diameter circle using a little whole wheat flour for rolling.
  7. Heat a non-stick tava (griddle) and cook the Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style on a medium flame using 1 tsp of oil, till golden brown spots appear on both the sides.
  8. Repeat steps 3 to 7 to make 3 more parathas.
  9. Serve Punjabi mooli stuffed paratha recipe | radish stuffed paratha | Punjabi mooli ke parathe | mooli paratha dhaba style hot with fresh curds (dahi) and pickle.

Tips for Punjabi mooli stuffed paratha

  1. Ensure to add salt and remove water from radish. This makes the stuffing free of excess water, which makes rolling the paratha easier.
  2. The dough should be soft to get smooth finished parathas.
  3. To carry them is dabba, cool them completely and pack in an aluminium foil and then in an air tight dabba. Pack pickle is a separate small dabba.

Nutrient values (Abbrv) per paratha
Energy155 cal
Protein2.8 g
Carbohydrates15.5 g
Fiber1.3 g
Fat9.1 g
Cholesterol0 mg
Sodium17.9 mg

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Reviews

Punjabi Mooli Stuffed Paratha
5
 on 06 Apr 18 03:32 PM


Thank you so much for this recipe, tried making them for breakfast. Everybody loved it. We relished them with curd and appreciated a lot.