Radish Stuffed Flatbread/ Mooli ka Parantha

Radish Stuffed Flatbread/ Mooli ka Parantha
Radish Stuffed Flatbread/ Mooli Parantha
Whole wheat flatbread stuffed with grated white radish. Mooli paratha makes a filling breakfast or lunch!
Preparation Time: 20-25 minutes 
Cooking Time: 10 minutes 
Makes: 6 paranthas 


Whole Wheat Flour/ Atta- 2 cups 
Water- 1 cup
Salt- ½ teaspoon 


Radishes- 2, big
Radish leaves- 5-6
Ginger- 1” piece 
Red chili powder- 2 teaspoon 
Coriander Powder- 2 teaspoon 
Garam Masala Powder- 2 teaspoon 
Amchoor/ Dry Mango Powder- 1 teaspoon 
Chaat Masala- 1 teaspoon 
Salt according to your taste 

Oil or Ghee as required 
Dry flour to roll parathas 


We will start by making the dough.
For that put flour and salt in a bowl.
Start binding the flour with the help of water.
Make a semi stiff dough. Cover and keep aside.

Meanwhile we will prepare the radishes for the stuffing.
For that, grate the radishes with the help of a grater.
Squeeze the juice out of radishes as much as you can.
There should be no moisture content in the radishes otherwise it will be difficult to roll the paranthas.

Add all the masala powders in the radishes except salt.
Divide the stuffing mix in 6 equal portions.

After that, give your dough a quick knead again.
Divide it into 6 portions. Roll each portion into a ball.

Dust the counter with some dry flour.
Take one dough ball. With the help of a rolling pin and dusted dry flour on counter top roll out each portion into a (3") diameter circle.
Take one portion of stuffing and add salt to it.
Next, put that portion of stuffing in the centre of the rolled dough. 

Bring together all the sides in the centre and seal tightly.

Roll again into a circle of about 6 inches diameter with the help of dry flour for rolling.

Heat a non-stick tava (griddle) and place the rolled out parantha on it.
Cook on one side for few seconds. Flip it over. 
Cook on other side too for few seconds.
Apply some oil or ghee on top and flip again.
Press gently with the help of a spatula.

Cook till it turns golden brown in colour.
Flip again and cook on other side too.
Cook the paratha until golden brown spots appear on both the sides.

Repeat the same process with the remaining dough and stuffing to make more parathas.
Serve hot with fresh curd, raita, pickle or butter.