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February 28, 2018

Easy Mooli Wala Paratha Breakfast Recipe

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These traditional Mooli Wala Paratha (daikon stuffed flatbread) is a popular paratha 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

Mooli Wala Paratha – A Breakfast Recipe

First, a tribute. Before we talk about the Daikon (Mooli) Stuffed Paratha, I want to take a moment to express my love for Parathas in general. A paratha is the cool cousin of roti; it’s richer, fancier, and it doesn’t make an everyday appearance.

My favorite way to consume gluten is a Paratha. My favorite way to consume fat is a Paratha. My favorite way to consume carbs is a Paratha.

These are very strong statements from someone like me, someone who cherishes and enjoys all types of cuisines.

But they’re true.

Not the Deep Dish Pizzas of Chicago, nor the fresh, homemade pasta of Italy. I’ll even forego the almost transcendental experience of eating the French croissant, the one that melts somewhere in the back of your mouth before you’re done appreciating it.

No. I’ll pass it all up for a Paratha.

For the perfect paratha.

The perfect paratha is buttery, flaky, and crispy. Oh so heavenly.

The perfect paratha is complex, with visible layers – some soft, some crispened.

The perfect paratha is salted enough to stand on its own but muted enough to be a companion to whatever you serve it with.

A perfect paratha is a creation unlike any other. It’s food that brings dignity our ancestors.

The perfect paratha is hot, fresh-off-the-griddle hot.

I reach for it immediately, and it burns my fingers while I’m trying to break it apart. I try to be patient with it, to let it cool to the point that my fingertips can handle it. But I can’t let it cool; I need it now. There’s a longing there.

In fact,

I always wanted to write a poem about parathas

Not of roses or lovers or thoughts simmering

Somewhere between the subconscious and conscious mind

But parathas

Because passion breeds poetry

And my passion for parathas is no less

than yours for roses or lovers or simmering thoughts

my fingers would readily write this poem

were they not covered in ghee

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.

Step-By-Step Process

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

(My mummy makes a great hand model.)

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.

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This image shows mooli wala paratha on a plate with a bowl of yogurt

Easy Mooli Wala Paratha Breakfast Recipe

Izzah Cheema
These traditional Punjabi stuffed flatbreads are popular breakfast item in Pakistan and India. This recipe includes step-by-step photos and simple directions!
0 from 0 votes
Print Pin
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast
Cuisine Indian, Pakistani
Servings 8 people

Equipment

  • Food Processor
  • Griddle for flatbreads

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

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).

Nutrition

Calories: 17kcalCarbohydrates: 4gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 40mgPotassium: 192mgFiber: 2gSugar: 2gVitamin A: 95IUVitamin C: 19mgCalcium: 23mgIron: 1mg
Keyword daikon, mooli paratha, mooli wala paratha, paratha, paratha breakfast recipe
Did you try this recipe?Please let me know in the comments below. If you’re on Instagram, I’d love for you to tag me so I can see your creations.

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Reader Interactions

Comments

  1. Deb says

    December 8, 2019 at 1:11 am

    This recipe is spot on. I hand grate the daikon and that works.
    This is making me hungry, will make this soon.

    Reply
    • teaforturmeric says

      December 8, 2019 at 2:43 pm

      Thank you, Deb! Hope you try it!

      Reply
  2. Trude says

    July 20, 2018 at 10:28 pm

    I’m totally going to make this. It was so good when your mom made it for us to eat.

    Reply

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