Easy Mooli Wala Paratha Breakfast Recipe
These traditional Punjabi stuffed flatbreads are popular breakfast item in Pakistan and India. This recipe includes step-by-step photos and simple directions!
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 people
Griddle for flatbreads
- 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
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).