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!

A tray with cooked parathas on a plate next to a bowl of yogurt

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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.

Balls formed of atta, the dough for Parathas

Spread about ½ tsp of butter on each of the rolled out pieces.

Mooli Wala Paratha Preparation - Butter spread on flattened atta

Place about 3 tbsp of the radish mixture on top of one of the rolled out pieces.

Daikon (Mooli) filling placed on a rolled out piece of atta for paratha

Cover it with the other rolled out piece and press the edges to seal the mixture inside. Dust with Atta on both sides.

Covering the mooli filling with the dough for Paratha
The edges of paratha dough being sealed with hands
Atta with mooli filling

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.

Rolled Out Mooli Wala Paratha - Daikon Stuffed Flatbread

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.

Mooli wala paratha on the griddle being cooked - prepared paratha breakfast recipe

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.

This image shows mooli wala paratha on a plate with a bowl of yogurt
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Easy Mooli Wala Paratha Breakfast Recipe

Yield: 8 servings
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
These traditional Punjabi stuffed flatbreads are popular breakfast item in Pakistan and India. This recipe includes step-by-step photos and simple directions!
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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).
Calories: 17kcal, Carbohydrates: 4g, Protein: 1g, Fat: 1g, Saturated Fat: 1g, Sodium: 40mg, Potassium: 192mg, Fiber: 2g, Sugar: 2g, Vitamin A: 95IU, Vitamin C: 19mg, Calcium: 23mg, Iron: 1mg
Author: Izzah Cheema
Course: Breakfast
Cuisine: Indian, Pakistani

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