I am back after a long long hiatus. Hail India!! Every time I have been to India from US, the urge to go back (for good) to my motherland has become stronger. In two weeks, I had the best of South North food combinations – aah the delicious food- be it Agarwal Bhawan’s Masala puri, home cooked Rave Unde in Bangalore, or road side chart with Sooji Golgappe, aloo tikki or Halwai cooked Bedmiyaa, dahi bhalle and other Wedding specials in Delhi. You can never ever eat enough. And this always leaves you wanting to have more and more. So, I am back – with a bang and hoards of inspiration in my bags. And for those who felt that my small stint with cooking is over can gear up again for a fresh supply of recipes 🙂

What I have here today is a quick recipe for Mooli Parantha. Known as Moolangi in Kannada, has always been my husband’s favorite- which makes it a frequently prepared dish for weekend lunches. It is quick and easy dish with great benefits. Read them here!

Grated Radish

Radish Masala mix needed for filling

Placing Radish/Mooli mix to make Mooli Paratha

Prepare Mooli Paratha by heating on tawa

  • Preparation Time: 10 min
  • Cooking Time: 15-20 min
  • Recipe Level:  Medium
  • Serves 2
  • Source: Mom
  • Cuisine: North Indian
  • 2 cups of grated radish
  • 1 tsp of jeera or cumin seeds
  • 1-2 medium sized Green chillies
  • Small piece of shredded ginger
  • 1 tsp red chilly powder
  • Salt to taste
  • Fresh cut lemon or equivalent
  • 2 tbsp of oil or ghee
  • Prepared flour dough to make Parantha
  • Add jeera, green chillies, ginger, red chilly powder, salt and lemon to the grated radish
  • Squeeze out all the water from radish mix using sieve or press radish mix using hand
  • Take a ball of atta from prepared dough and roll it on chakla or rolling pin
  • Add squeezed radish to the center of rolled atta
  • Bring the corners of the rolled atta to center to close the radish filling
  • Now roll the atta again as a Phulka
  • Place it on a heated tawa and smear some oil or ghee
  • Heat on both sides and press the parantha on all corners to cook it evenly

Serve hot paranthas with cold curds, coriander chutney and/or pickle.

Serve Mooli Paratha

Mad Notes:
  • Radishes are easily available in Indian Stores compared to standard stores like Safeway, Jewel-osco, or Market Basket etc
  • You can use black salt instead of white to get a tangy taste
  • Radish is notorious for leaving a lot of water – squeeze all the water out to make paranthas
  • Press parantha on all sides to ensure even cooking
  • Updates:Added new set of pictures to Mooli Paratha 08/08/2012