Easy Mooli Wala Paratha (Daikon-Stuffed Paratha)
These traditional Mooli Wala Paratha (daikon stuffed flatbread) is a popular breakfast recipe in Pakistan and India. This recipe has a 5-ingredient filling (including salt) and includes step-by-step photos and simple directions!
What is a Mooli Wala Paratha?
Mooli Wala Paratha is a simple paratha recipe stuffed with shredded mooli (or daikons). Daikons are essentially long, white radishes that taste a little milder than the tiny red ones more commonly available here in the U.S.
Daikon-stuffed Parathas (or Mooli Wala Paratha) are popular in the Punjab region of South Asia as well as other Asian countries.
They are my absolute favorite among all stuffed parathas. Since you’re (possibly painfully) aware of my love for parathas, that’s saying a lot.
How to Make Mooli Wala Paratha
- Take two golf-ball-sized pieces of the atta dough. Use a rolling pin to roll them out into small circles, about 4-5 inches in diameter.
- Spread about ½ tsp of butter on each of the rolled out pieces.
- Place about 3 tbsp of the radish mixture on top of one of the rolled out pieces.
- Cover it with the other rolled out piece and press the edges to seal the mixture inside. Dust with Atta on both sides.
- Carefully roll this filled paratha out to 8-9 inches. Some of the excess water may ooze out and it can get a bit messy, but this is perfectly fine.
- Meanwhile, heat a tawa, heavy-bottomed (preferably cast iron) flat griddle over medium heat and add a bit of butter or oil to the pan. Carefully place the paratha on the griddle, lightly pressing the edges to the pan to flatten out any thick corners and perfect the round shape. As the bottom of the paratha begins to cook, add a bit more spread or butter to the top.
- Flip over and use a flat spatula to press the paratha into the pan. Turn and press as necessary, adding more spreadable butter as needed, to ensure it is thoroughly cooked and golden and crispy on both sides.
Here’s the Paratha recipe process in step-by-step pictures:
Want to learn how to make a Laccha paratha? Catch my recipe on Maryam’s (Pakistan Eats) website.
If you are looking for a gluten-free flatbread, take a look at my Gluten-Free No Yeast Naan in 30 Minutes or Gluten-Free Quinoa Flour Roti.
Easy Mooli Wala Paratha Breakfast Recipe
Ingredients
- 2 medium daikon radishes, peeled and ends removed
- 1/3 cup cilantro, chopped
- 1 green chili pepper, finely chopped
- ½ tsp red chili powder, or to taste
- salt, to taste
- prepared atta dough, you’ll need 3-4 cups atta to prepare it
- spreadable butter, ghee or vegan spread (but not margarine), as needed
Equipment
- Food Processor
- Griddle for flatbreads
Instructions
- Using a food processor, chop the daikon radishes finely. It will come to 4-5 cups when chopped.
- Take a handful of chopped daikon between your hands and squeeze out the excess water. Continue until the daikon has the excess water removed. This helps the parathas stay dry and retain their shape.
- In a large bowl, mix the chopped daikon, cilantro, green chili peppers along with the salt and red chili powder.
- Take two golf-ball sized pieces of the atta dough. Use a rolling pin to roll them out into small circles, about 4-5 inches in diameter. Spread about ½ tsp of butter on each of the rolled out pieces.
- Place about 3 tbsp of the radish mixture on top of one of the rolled out pieces. Cover it with the other rolled out piece and press the edges to seal the mixture inside. Dust with Atta on both sides. Carefully roll this filled paratha out to 8-9 inches. Some of the excess water may ooze out and it can get a bit messy, but this is perfectly fine.
- Meanwhile, heat a tawa, heavy-bottomed (preferably cast iron) flat griddle over medium heat and add a bit of butter or oil to the pan. Carefully place the paratha on the griddle, lightly pressing the edges to the pan to flatten out any thick corners and perfect the round shape. As the bottom of the paratha begins to cook, add a bit more spread or butter to the top. Flip over and use a flat spatula to press the paratha into the pan. Turn and press as necessary, adding more spreadable butter as needed, to ensure it is thoroughly cooked and golden and crispy on both sides.
- Serve with plain yogurt or yogurt sweetened with a bit of sugar (as I like to do).
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4 Comments on “Easy Mooli Wala Paratha (Daikon-Stuffed Paratha)”
Great recipe! It’s a Pakistani classic breakfast.
This recipe is spot on. I hand grate the daikon and that works.
This is making me hungry, will make this soon.
Thank you, Deb! Hope you try it!
I’m totally going to make this. It was so good when your mom made it for us to eat.