Mooli Paranthas - Stuffed Indian Bread with Radish Stuffing

I have been thinking of publishing this recipe since a long time . Hubby dear has been quite insistent that I post it .....and so one fine day when I was making these ....hubby dear came with the almighty camera and clicked some snaps . Needless to say they are one of our favorite foods....they make for a filling breakfast / brunch/ dinner . Simple , easy to make , filling and completely satiating these paranthas represent the best things about Punjabi cuisine ....

Now that my friend LG decided to host the RCI -Punjab on her new blog Cooking Station I knew I had to take out these photos from the cold storage and publish this post. After having promised her umpteen times to send the entry I am finally sitting just a minutes away from the deadline ....I hope that she would accept this entry with my sincere apologies for being such a lazy bone .


Ingredients -



For the filling :

Radish/ Mooli - 2 ( medium size, grated coarsely)
Green chili - 2-3 ( as per taste)
Red chili powder - 1/2 tsp
Carom seeds / Ajwain - 1 tsp
Coriander leaves - 2 tb sp
Salt - as per taste

For the dough :

Wheat flour - 2 cups
Water - as required

Oil for frying

Method :

Make the dough with water , knead it with hands or in a food processor to a medium firm dough ( it should not be soft otherwise it would be difficult to roll it into a parantha after stuffing)

Wash and peel the radishes to remove the outer skin. Then coarsely grate the radish , leave it as it is for 5-10 minutes . Then firmly squeeze the grated radish and drain all the water , keep repeating this till the time almost no water is squeezed out.

Then add the coriander leaves, chili powder, carom seeds and green chili. Mix well the whole mixture . Add salt at the end ( the salt and chili should be a little on the higher side , because it will be compensating for the salt less dough )

The final filling

Make a small ( slightly bigger than a golf ball ) ball from the dough and roll it into a circle after dusting with plain flour. Then take this rolled out dough in one hand and put about a tbsp. of filling at the centre . Then bring all the sides to the centre and pinch them tightly . Then roll it into a ball , dust with plain flour and roll out into a circle with very light hands .

Simultaneously heat a girdle /tava and once hot put the rolled out parantha on it . Once slight brown specks appear at the bottom of the parantha turn it over and apply oil all over the surface . Then turn over to the other side and apply oil . Cook evenly on both sides till you get brown specks on the surface of the parantha.

Serve immediately with a dollop of butter / fresh cream or Pickles and Curd.


I am also sending this as an entry for the Roti-mela being hosted by Srivalli of cooking4allseasons.