Radish (Mooli) Paratha – Colorful Indian Flatbread (parota)

Ingredients

• 1 kg Radish (Mooli) (peeled and grated)
• 2 tablespoons Fresh ginger (grated)
• 3 pieces Green chilies (finely chopped (adjust heat to taste))
• 2 tablespoons Fresh coriander leaves (chopped)
• 1 teaspoon Coriander powder (dry)
• 1 teaspoon Red chili powder
• 1 teaspoon Roasted cumin powder
• ½ teaspoon Ajwain (carom seeds)
• ½ teaspoon Black pepper powder
• 1 teaspoon Salt (or to taste)
• 2 cups Whole wheat flour (Atta) (approx. 250 g)
• ½ cup Water (adjust as needed for a soft dough)
• 2 tablespoons Vegetable oil (for cooking; extra for greasing pan)

Instructions

1. Grate and squeeze radish

   Peel the radish, grate it using a box grater or food processor, then place the grated radish in a clean kitchen cloth and squeeze firmly to remove excess water.

   Time: PT15M

2. Prepare spice mixture

   In a separate small bowl combine grated ginger, chopped green chilies, fresh coriander leaves, coriander powder, red chili powder, roasted cumin powder, ajwain, and black pepper. Mix well.

   Time: PT5M

3. Combine radish and spices

   Transfer the squeezed radish to the large mixing bowl, add the spice mixture and salt. Stir until the radish is evenly coated.

   Time: PT5M

4. Make the dough

   Add the whole‑wheat flour to the radish mixture. Using your hands, mix and knead, adding water a little at a time, until you obtain a soft, pliable dough that is not sticky.

   Time: PT10M

5. Rest the dough

   Cover the dough with a damp cloth and let it rest for 10 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT10M

6. Shape the parathas

   Divide the dough into 4 equal balls. Lightly dust each ball with dry flour, then roll each into a very thin, almost translucent circle (rumali‑roti style).

   Time: PT10M

7. Cook the parathas

   Heat a tawa or flat skillet over medium‑high heat. Lightly brush the surface with a few drops of oil. Place a rolled paratha on the hot tawa; when you see bubbles forming, drizzle a little oil around the edges and flip. Cook the other side until golden and the paratha puffs up like a balloon.

   Time: PT20M

   Temperature: Medium‑high heat

8. Serve

   Stack the hot parathas in a clean kitchen towel to keep them soft. Serve immediately with yogurt, pickle, or a simple salad.

   Time: PT5M

Nutrition Facts

Calories

280

Protein

8 g

Carbohydrates

45 g

Fat

6 g

Fiber

5 g

Ingredient Substitutions

• Instead of Radish (Mooli): Daikon radish
• Instead of Fresh ginger: ground ginger (½ tsp)
• Instead of Green chilies: jalapeño, serrano
• Instead of Fresh coriander leaves: cilantro
• Instead of Coriander powder (dry): ground cumin + cilantro mix
• Instead of Red chili powder: paprika + cayenne
• Instead of Roasted cumin powder: ground cumin
• Instead of Ajwain (carom seeds): dry thyme
• Instead of Black pepper powder: white pepper
• Instead of Salt: sea salt, kosher salt
• Instead of Whole wheat flour (Atta): all‑purpose flour, spelt flour
• Instead of Vegetable oil: ghee, clarified butter, coconut oil

Equipment Needed

• Box grater or food processor
• Large mixing bowl
• Clean kitchen cloth or cheesecloth
• Knife
• Cutting board
• Measuring spoons
• Rolling pin
• Tawa or flat skillet
• Spatula or flat turner
• Plate or tray for resting dough (optional)

Critical Steps — Do Not Skip

• Squeezing out excess water from the grated radish
• Kneading the dough to the right softness
• Rolling the dough very thin without tearing
• Cooking on a hot pan so the paratha puffs

Chef Tips from the Video

• Add a pinch of asafoetida (hing) to the spice mix for extra depth.
• For a richer flavor, substitute half the wheat flour with chickpea flour (besan).
• Serve with a dollop of plain yogurt mixed with a pinch of salt and coriander.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days. Reheat on a skillet.

Freezer: Freeze uncooked rolled discs separated by parchment paper; they keep for up to 1 month. Cook from frozen, adding a few extra seconds per side.

Room temperature: Best eaten fresh; can sit out for up to 1 hour.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated; bring to room temperature before rolling.
• Grated radish can be stored in a sealed container with a little lemon juice to prevent discoloration.