Mooli ka Parantha

Every morning the aroma of paranthas filled the air in our home. The melting ghee turned the paranthas golden brown and crispy and every bite of it would melt in our mouths. Dipping it in dahi or achaar would make it even more delightful. We always had paranthas for breakfast while growing up and never got bored of eating them. My Mom would make them plain or stuff them with paneer, aloo, mooli, gobhi or even with left over dal from last night’s dinner. We would even have them packed for lunch and my friends would hog on them even before lunchtime! I now make them for my husband and daughter to give them a nutritious head start for the day.
Preparation and cooking time: 20 minutes

  • 3 cup whole wheat flour
  • 1 medium size radish grated
  • 1 green chili finely chopped
  • 1 medium onion chopped finely
  • 1tsp grated ginger
  • 1 tsp red chili powder
  • Salt to taste
  • 1 tsp garam masala
  • 1tsp ajwain seeds
  • 2tsp chopped coriander leaves (I add chopped radish leaves if they are fresh)
  • Oil 

  • Add salt to the grated radish and keep it aside so that the water from it comes out. After say about 10 minutes or so, squeeze the water in the radish by placing them in between your palms (or place the radish on a clean cloth and twist it tightly till all the juice is squeezed out). Add the spices and green chili, onion, coriander, check for seasonings.
  • Add little water and salt to the whole wheat flour and knead it into soft yet firm dough. Let it rest for 10 minutes. Make small balls out of them and flatten them with a rolling pin into 3-4 inch circle. Place a spoonful of the radish mix in the center and lift the edges towards the center to seal the mixture.
  • Dust the working surface with some dry flour and roll out the stuffed dough into 6-7 inch diameter circle. Heat a griddle/tawa and put this rolled out parantha. After a couple of minutes, flip it. Now add some ghee or oil on top of the parantha and flip again. Press it with a spatula so that it turns golden brown. Flip to cook on the other side.
  •  Serve hot with butter, curd, pickle or chutney.