Step 1

Prepare the whole wheat dough and keep it aside.

Step 2

Grate the mooli (radish) and keep aside for 15-20 minutes and later squeeze the water from it.

Step 3

This is done so that the mooli paratha do not break while rolling the dough. This radish juice can be used to make the dough instead of water.

Step 4

Add chopped green chilies to the grated mooli.

Step 5

Now take two lemon sized ball from the dough and roll them into a small circle, about 5 to 6 cms on the rolling board dusted with wheat flour.

Step 6

Take a good amount of the mooli stuffing and place it on one of the rolled dough.

Step 7

Don't use too much stuffing as in that case the mooli parathas can break while rolling.

Step 8

Sprinkle evenly one or two pinch of salt, red chilli powder and garam masala powder. Cover with the other rolled round and join the edges.

Step 9

In the meantime, heat the griddle or tava. Roll the dough into the size of a paratha or roti.

Step 10

Care should be taken while rolling the dough as the paratha may break.

Step 11

We have added salt to the mooli and thus as a result some juice will start oozing out from the mooli paratha. Its ok.

Step 12

Fry the paratha on a hot tava or griddle using ghee and oil.

Step 13

The paratha should become golden and crisp from both sides.

Step 14

Make sure that the paratha edges are fried well. You can use spatula to press them.

Step 15

Use a liberal amount of ghee or oil to fry the paratha. A well-fried paratha will have some brown spots and might puff up little.

Step 16

Serve Punjabi Mooli Paratha hot with butter or curd or the pickle of your choice.