Mooli ka bharva paratha

Mooli ka bharva paratha

Radish (mooli) is used as a vegetable for lunch or dinner, as salad and during breakfast as mooli ka bharva paratha ( wheat flour flat bread stuffed with spicy radish). Mostly people either like radish or they don’t like it at all. Nobody compromises to have it in any form.
Generally in India people use white radish. At my parent’s house during winter season just before lunch my mother or I used to pick fresh radish from our kitchen garden for salad. You just can’t beat the taste of home grown fresh vegetables!!

Winter season is the best time to enjoy hot food. Generally in North India plain paratha or bharva (stuffed) paratha is very common for breakfast. But at our house everyone used to be in a hurry to go to the school or college early in the morning so stuffed parathas were always prepared for dinner. Memories of having hot parathas in the kitchen with all family members is very nostalgic memory at my parent’s house.

Mooli ka bharva paratha

I have a few more posts on stuffed parathas in the blog….

Aaloo ka Paratha (paratha with spicy potato stuffing)

Pyaaz ka paratha (Indian flat bread, stuffed with roasted onion)


To prepare radish masala:

3 medium size radish, 2 chopped green chillies, grated ginger, 1 tsp oil, salt, red chilli powder, dry mango powder (amchoor), turmeric powder, asafoetida and garam masala.

For paratha:
Wheat flour dough, dry wheat flour and oil.

Process :

Wash, peel and grate radish.

Heat 1 tsp oil in a pan and add grated radish , chopped green chillies, grated ginger and all spices.

Mix it and cook radish till the water completely evaporates.

Prepare wheat flour dough and heat tava. Take a small portion from the dough, approximately 50 gm and make a round ball, apply some dry flour on it and roll it in a small round shape.

Place some radish masala (just about 35 to 40 gm) on it and seal it by pinching from all the sides.

Again apply some dry flour and roll this in a round shape carefully and evenly from all sides. Don’t put too much pressure while rolling.

Mooli ka bharva paratha

Carefully place this on hot tava and when you notice tiny bubbles, flip it to other side and apply oil and follow the same for other side also.

Mooli ka bharva paratha

Mooli ka bharva paratha

If you have rolled paratha evenly, it will puff up beautifully.

Mooli ka bharva paratha

Serve hotΒ  mooli ka bharva paratha with curd, chutney, butter or pickle!!

Mooli ka bharva paratha

Mooli ka bharva paratha


Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

57 thoughts on “Mooli ka bharva paratha

  1. You come up with some of the most unique recipes, Dee. This looks astoundingly good! My mouth watered when I read this post. Thank you so much for sharing!

    1. Thank you so much Amy for your lovely appreciation β€οΈπŸ€—
      This is a complete traditional dish and I am glad that you liked it!!Have a safe and great weekend.

    1. Thank you very much 😊
      Each region has its own speciality, so yes, we have a lot variety in flat breads. With wheat or white flour we create many different types of flat breads and they are cooked on different types of stoves.

  2. I have had many different types of Paranthas but Mooli Parantha is something I have stayed away with. I guess partly because I don’t enjoy much of Radish. This winter, I will give it a try.

    1. Arv, mooli is difficult to please many people. You might still give it a try in this form. Though I am not sure if during summer you will get mooli in Jaipur.
      Summer is finally at its peak nowadays in Jaipur. Stay indoors and be safe Arv!

      1. Mooli is not available in summer. The temprature touched 45, a day before. Thanks for the advise and care. Appreciate it. πŸ™‚

  3. Dear Deeksha,
    True! “You just can’t beat the taste of home grown fresh vegetables!”
    It reminds me the very popular street food in Taiwan — stuffed radish pancake! My favorite, and I always get a very authentic one around the traditional market.
    Homesick now!

      1. Dear Deeksha, Yes, And,… I am going to make more when I go home — Taiwan.
        I am thinking about going home. I hope the virus issue is done soon. ^^

      2. Thank you, Deeksha. As long as we are writing here, no matter where I am, we will be in touch!
        You , too, be careful. Let’s pray for all good days coming soon.

    1. Thank you very much Megha for visiting the blog and appreciating the post ☺️
      Fortunately during this season also we are getting mooli in Bangalore, so I grabbed the opportunity!

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