Mooli Parantha

Mooli Parathas is another favourite Parantha recipe from the land of Punjab. Mooli Paranthas are served as breakfast with butter and lassi.

For Stuffing
Mooli ( Radish ) 3
Salt To Taste
Lal Mirch Powder 1/2 tsp
Dhania Powder 1/2 tsp
Finely chopped Green Chillies 2
Dhania Leaves 2 tbsp
For dough
Atta 2 Cups
Salt To Taste
Water As Needed
Oil For Frying



  1. Sieve Atta and salt. Add water and knead to stiff dough. Cover and keep aside.
  2. Peel and grate the radish. Squeeze and drain all the water.
  3. Heat the pan and fry the radish to light brown. Add salt, Lal Mirch Powder, Hari Miirch & Dhania and mix well. Allow it to cool.
  4. Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
  5. Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
  6. Serve the Mooli parantha hot with Butter.