तवे पर बना तंदूरी मूली पराठा
तवे पर बना तंदूरी मूली पराठा is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Chef Bhupi's kitchen on YouTube.
Prep: 1 hr 15 min | Cook: 20 min | Total: 1 hr 50 min
Cost: $12.83 total, $3.21 per serving
Ingredients
- 3 medium Radish (peeled and grated; medium size gives right texture)
- 2 tsp Salt (divided: 1 tsp for radish, 1 tsp for dough and stuffing)
- 1 cup All-Purpose Flour (sifted; can mix half with maida for extra softness)
- 1 tsp Sweet Soda (Baking Soda) (helps dough stay soft and puff like tandoori paratha)
- 1 tbsp Oil (vegetable oil; adds softness to dough)
- 1/3 cup Water (lukewarm for kneading dough)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Coriander Powder
- 1/2 tsp Fennel Seeds (lightly crushed)
- 1/2 tsp Cumin Seeds (lightly crushed)
- 1 tsp Kasuri Methi (hand‑rubbed)
- 5 pieces Green Chilies (slit lengthwise; adjust to heat preference)
- 1 inch Ginger (peeled and finely grated)
- 2 tbsp Cilantro (Coriander Leaves) (chopped)
- 1/2 tsp Turmeric Powder
- 2 tsp Red Chili Powder (adjust to taste)
- 1 tsp Amchur Powder (adds light tanginess; optional)
- 1 tsp Garam Masala
- 1 small Onion (finely chopped; add at end of stuffing)
- 1/4 cup Ghee (melted; base for butter substitute)
- 1 piece Ice Cube (cold, to emulsify ghee into butter‑like spread)
- 2 tbsp Oil for Cooking (for greasing tawa)
Instructions
Grate Radish & Salt
Peel and grate the three medium radishes using a fine grater. Transfer to a bowl, add 1 tsp salt and mix well. Let sit for 15‑20 minutes so the salt draws out excess moisture.
Time: PT20M
Extract Water from Radish
Place the salted radish in a clean kitchen cloth, gather the corners and squeeze firmly to expel water. Transfer the squeezed radish back to the bowl.
Time: PT5M
Second Salting & Rest
Add another 1 tsp salt to the squeezed radish, mix, and let rest for 10 minutes. After the rest, repeat the squeezing process to remove any remaining liquid.
Time: PT15M
Prepare Dough
In a mixing bowl combine 1 cup all‑purpose flour, 1 tsp salt, 1 tsp sweet soda, and 1 tbsp oil. Add lukewarm water gradually while mixing until a soft, non‑sticky dough forms. Knead briefly, then drizzle a little oil over the surface, cover with a damp cloth and let rest for 15 minutes.
Time: PT15M
Prepare Stuffing
In a separate bowl combine 1 tsp black pepper, 1 tsp coriander powder, 1/2 tsp fennel seeds, 1/2 tsp cumin seeds, 1 tsp kasuri methi (hand‑rubbed), 5‑6 slit green chilies, 1 inch grated ginger, 2 tbsp chopped cilantro, 1/2 tsp turmeric, 2 tsp red chili powder, 1 tsp amchur, 1 tsp garam masala, and salt to taste. Finally add the finely chopped onion and mix thoroughly.
Time: PT10M
Make Ghee Butter
Melt 1/4 cup ghee in a small pan over low heat. Add one ice cube and whisk continuously until the mixture thickens and takes a butter‑like spreadable texture (about 3‑4 minutes). Transfer to a small container and keep warm.
Time: PT5M
Temperature: Low heat
Final Dough Massage
After the 15‑minute rest, drizzle a little oil over the dough and massage for 2‑3 minutes until smooth and glossy.
Time: PT3M
Shape Parathas
Divide the dough into 4 equal balls. Lightly dust each ball with dry flour, roll into a thin circle (edges thin, centre slightly thicker). Place a generous amount of the radish stuffing in the centre, fold edges over, seal, and gently roll again to a 6‑inch disc, ensuring the stuffing is evenly spread.
Time: PT15M
Cook Parathas
Heat the tawa on medium‑high until hot. Lightly splash a few drops of water on the surface and rub with a cloth to create a thin tacky layer. Place the rolled paratha on the tawa, cook 2‑3 minutes until golden spots appear, then flip and cook the other side similarly. Press gently with a spatula to ensure even contact.
Time: PT20M
Temperature: Medium‑high heat
Finish & Serve
Immediately brush the hot paratha with the prepared ghee‑butter. Serve hot with yogurt or pickle of choice.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 35 g
- Fat
- 10 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten, Dairy
Allergens: Wheat, Dairy (ghee)
Ingredient Substitutions
- Instead of Radish: Grated cauliflower, Grated carrots
- Instead of Salt: Sea salt, Kosher salt
- Instead of All-Purpose Flour: Whole wheat flour, Maida
- Instead of Sweet Soda (Baking Soda): Baking powder (use 1.5 tsp)
- Instead of Oil: Ghee, Melted butter
- Instead of Black Pepper: White pepper
- Instead of Coriander Powder: Ground cilantro
- Instead of Fennel Seeds: Anise seeds
- Instead of Cumin Seeds: Ground cumin (1/4 tsp)
- Instead of Kasuri Methi: Dried fenugreek leaves (same amount)
- Instead of Green Chilies: Jalapeño, Serrano
- Instead of Ginger: Ginger paste (1 tsp)
- Instead of Cilantro (Coriander Leaves): Fresh parsley
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Amchur Powder: Lemon juice (1 tsp)
- Instead of Onion: Shallots
- Instead of Ghee: Unsalted butter (same amount)
- Instead of Ice Cube: Cold water (1 tbsp)
- Instead of Oil for Cooking: Ghee, Butter
Equipment Needed
- Grater
- Mixing Bowl
- Kitchen Cloth
- Rolling Pin
- Tawa (Flat Griddle)
- Spatula
- Knife
- Measuring Spoons
- Measuring Cup
- Pan for Butter
- Whisk or Hand Mixer (optional)
- Stove
Critical Steps — Do Not Skip
- Removing excess water from grated radish (steps 1‑3)
- Using sweet soda in the dough for tandoori‑style puff
- Rolling the dough thin at the edges while keeping the centre slightly thicker
- Lightly wetting the tawa before cooking to create adhesion
- Flipping at the right moment to achieve uniform browning
Chef Tips from the Video
- Use medium‑sized radishes; very large ones are too watery, very small ones become bitter.
- A pinch of oil in the dough prevents it from sticking to the rolling pin.
- For extra aroma, sprinkle a few toasted sesame seeds (til) on the rolled paratha before cooking.
Troubleshooting
Paratha becomes soggy after cooking.
Make sure all excess water is removed from the radish and roll the edges thin. Cook on a hot tawa and avoid over‑steaming.
Dough is too hard or cracks while rolling.
Add a little more lukewarm water (1‑2 tsp) and knead gently. Rest the dough longer (up to 20 minutes).
Stuffing releases water during cooking.
Squeeze the radish thoroughly and add onion only at the end of the stuffing mix. Pat the stuffing with a paper towel if needed.
Paratha does not puff.
Ensure sweet soda is fresh and mixed well into the dough. Cook on medium‑high heat and press lightly while cooking.
Storage
Refrigerator: Store cooked parathas in an airtight container for up to 2 days; reheat on a skillet.
Freezer: Wrap individually in parchment and freeze for up to 1 month; thaw and reheat.
Room temperature: Not recommended beyond 2 hours due to moisture.
Make-Ahead Tips
- Grated radish can be salted and squeezed a day ahead; keep the extracted water separate.
- Dough can be prepared, rested, and refrigerated for up to 12 hours.
- Stuffing stays fresh in the fridge for 24 hours; add onion just before stuffing.
- Ghee‑butter can be made in advance and stored in a sealed jar at room temperature for 3‑4 days.
Frequently Asked Questions
What is the cultural significance and history of Radish (Mooli) Tandoori Paratha in Indian cuisine?
Radish paratha is a traditional North Indian flatbread often prepared for breakfast or festive occasions. The use of radish adds a subtle peppery flavor and the tandoori‑style cooking mimics the smoky taste of a clay oven, a technique popularized in Punjabi households.
What are the traditional regional variations of Mooli Paratha in Indian cuisine?
In Punjab, the paratha is usually stuffed with grated radish, green chilies, and garam masala, cooked on a tandoor. In Uttar Pradesh, a finer radish paste is used with mustard seeds, while in Gujarat, a sweet version adds a pinch of jaggery. Each region tweaks the spice blend to match local palates.
How is Radish (Mooli) Tandoori Paratha traditionally served in North Indian households?
It is typically served hot with a dollop of homemade butter or ghee, accompanied by plain yogurt, pickles, or a side of fresh salad. During festivals, it may be paired with sweetened curd (shrikhand) for a contrast of flavors.
On which occasions or celebrations is Mooli Paratha traditionally associated in Indian culture?
Mooli Paratha is popular during winter festivals like Lohri and Makar Sankranti because radish is a seasonal winter vegetable. It is also a staple for Sunday family breakfasts and special weekend brunches.
How does Radish (Mooli) Paratha fit into the broader Indian breakfast tradition?
Indian breakfasts often feature hearty flatbreads like parathas, rotis, and puris. Mooli Paratha adds a vegetable component, making it a balanced meal with carbs, protein (from yogurt or paneer sides), and fiber, fitting perfectly into the diverse Indian morning spread.
What are the authentic traditional ingredients for Mooli Paratha versus acceptable substitutes?
Authentic ingredients include grated radish, whole‑wheat flour, ghee, and spices like cumin, coriander, and kasuri methi. Substitutes can be maida for a softer texture, cauliflower instead of radish for a different flavor, and butter in place of ghee for those who prefer dairy.
What other Indian dishes pair well with Radish (Mooli) Tandoori Paratha?
It pairs beautifully with plain yogurt, raita, mango pickle, or a side of paneer bhurji. For a fuller meal, serve it alongside dal tadka or a bowl of mixed vegetable sabzi.
What makes Radish (Mooli) Tandoori Paratha special or unique in Indian cuisine?
The combination of a water‑rich vegetable with a dough that uses sweet soda creates a fluffy, slightly crisp flatbread that mimics tandoor cooking without the oven. The homemade ghee‑butter adds a luxurious mouthfeel rarely found in everyday parathas.
What are the most common mistakes to avoid when making Radish (Mooli) Tandoori Paratha at home?
Common errors include not extracting enough water from the radish, using too much flour which makes the paratha dense, and skipping the sweet soda which prevents the characteristic puff. Also, over‑cooking the dough before stuffing can make it dry.
Why does this Radish (Mooli) Paratha recipe use sweet soda instead of baking powder?
Sweet soda (baking soda) reacts quickly with the acidic components in the radish and spices, creating carbon dioxide that lifts the dough during the high‑heat cooking on the tawa. Baking powder releases gas slower and would not give the same immediate puff characteristic of tandoori‑style parathas.
Can I make Radish (Mooli) Tandoori Paratha ahead of time and how should I store it?
Yes. Prepare the radish mixture and dough a day ahead, keeping them refrigerated. Shape the parathas, cover with a damp cloth, and store in the fridge. Reheat on a hot tawa with a little butter before serving.
What does the YouTube channel Chef Bhupi's Kitchen specialize in?
The YouTube channel Chef Bhupi's Kitchen specializes in Indian home‑cooking tutorials that blend traditional recipes with modern twists, focusing on easy‑to‑follow step‑by‑step videos for everyday cooks.
How does the YouTube channel Chef Bhupi's Kitchen's approach to Indian cooking differ from other Indian cooking channels?
Chef Bhupi's Kitchen emphasizes practical home‑kitchen hacks, such as making tandoori‑style dishes without a tandoor and creating butter from ghee, while many other channels stick to conventional methods. The channel also highlights health‑focused variations and cost‑effective ingredient swaps.
Last updated: August 24, 2026
