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!
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.
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.
(My mummy makes a great hand model.)
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.
Easy Mooli Wala Paratha Breakfast Recipe
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).
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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.