Mooli Paratha (Radish-Stuffed Flatbread)

When the white radishes (mooli) are crisp and sweet in winter, Punjabi kitchens make mooli paratha. The trick is to squeeze the grated radish well, so the stuffing stays dry and the parathas don't tear. Austrian white radish (Rettich) is ideal.

Video by Chef Ranveer Brar on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 25 min
• Cook 25 min
• Vegetarian
• Famous in Punjab

Ingredients

• For the dough: 300 g atta, ½ tsp salt, 1 tbsp oil, water
• For the filling: 400 g white radish, grated, 1 tsp salt, 2 green chillies, 1 tbsp grated ginger, ½ tsp ajwain, ½ tsp red chilli powder, ½ tsp amchur, 2 tbsp coriander and some chopped radish leaves
• ghee or butter

Method

1. Knead atta, salt, oil and water to a soft dough and rest 20 minutes.
2. Mix the radish with salt and rest 10 minutes, then squeeze out as much water as possible (use the water to knead the next dough). Mix with all other filling ingredients.
3. Roll a dough ball to 10 cm, put 2 tbsp filling in the middle, seal, flatten and roll gently to 18 cm.
4. Cook on a hot tawa, flipping, brushing with ghee until golden on both sides. Serve with butter, curd and pickle.

Tip: Mix salt into the radish only just before stuffing, or it keeps releasing water.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.