Mooli Paratha (मूली पराठा — Punjabi Stuffed Radish Flatbread)

Mooli Paratha is a beloved Punjabi winter breakfast and lunch staple — whole wheat flatbread stuffed with a spiced grated white radish filling, cooked on a tawa griddle and finished with a knob of white butter. The sharp, earthy radish softens inside the dough to create a savory, hearty paratha that packs well for lunch or travel.

Serves: 4 (makes 8 parathas)

Ingredients

For the dough:

• 300g (2½ cups) whole wheat flour (atta)
• ½ tsp (2g) salt
• 180ml (¾ cup) warm water
• 1 tbsp (15ml) neutral oil

For the filling:

• 400g (14 oz) white daikon radish (mooli), peeled and grated
• 2 fresh green chillies, finely chopped
• 1 tsp (3g) fresh ginger, grated
• ½ tsp (2g) ajwain (carom seeds)
• ½ tsp (1.5g) red chilli powder
• 2 tbsp (8g) fresh coriander, chopped
• Salt to taste
• Ghee or butter, for cooking

Instructions

1. Mix flour, salt, oil, and warm water into a soft, pliable dough. Knead 5–7 minutes until smooth. Rest, covered, for 20 minutes.
2. Salt the grated radish and rest 10 minutes. Squeeze firmly in a clean cloth to remove as much water as possible — this step is essential to prevent soggy parathas.
3. Mix the squeezed radish with green chillies, ginger, ajwain, chilli powder, and coriander. Taste and season.
4. Divide dough into 8 balls. Roll one ball to a 12cm (5 in) disc. Place 2 tbsp filling in the centre, gather the edges up and pinch to seal. Gently roll to a 20cm (8 in) paratha, taking care not to tear it.
5. Cook on a hot dry tawa or cast-iron pan for 2 minutes until small brown spots appear. Flip and cook 2 minutes. Add ½ tsp ghee, press gently, and cook 1 more minute per side until golden.
6. Serve immediately with yogurt, pickle, and white butter.

Cook's Notes: Squeezing all water from the radish is the single most important step. Parathas can be made ahead and reheated in a pan — they travel well and are ideal packed lunches.