Breakfast

Mooli Parathas

Posted on by Vijaya Venkatesh
Cooks in: 20 Minutes Serves: 2 People

Fresh tender moolis are available during winter and parathas are the common dish made out of them. This simple dish with jowar flour makes it gluten free and more healthy!

Ingredients:

  • 1 Cup Grated Mooli/radish
  • 1 Cup Jowar/Sorghum/Cholam Flour
  • 2 Tbsp thick curd
  • 1/4 Tsp Carom/Ajwain/omam Seeds
  • 1/2 Tsp Cumin/Jeera
  • 1/4 Tsp Turmeric Powder
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Salt

Directions:

  1. In a Mixing bow add grated mooli and mix salt. Keep aside for 15 minutes. This releases water from the vegetable.
  2. Now add all other ingredients and mix thoroughly.
  3. Make a soft dough. Water released by the vegetable is enough to bind the flour.
  4. Keep covered and rest for 30 minutes.
  5. Divide the dough and pat on a parchment paper/alu foil/banana leaf and make parathas.
  6. Serve with pickles and curd.

10 Comments

  1. Hi Vijaya, can we substitute curd for anything else? Asking since dairy is not permitted

    1. Hi Mansi,
      You can skip curd completely and add amchoor powder or vegan curd which can be used as substitutes. Hope this helps you.

  2. Tried the Mooli Paartha recipe today and it came out beautifully.Your proportions were perfect.I was afraid the Mooli would let out too much water and the dough would get soggy. Thanks so much for generously sharing your recipes

    1. Hi Jayshree,
      Thanks for trying this recipe. I’m extremely happy to know that the proportions were right and you could make wonderful parathas!! Happy for you!

    2. Hi, I had trouble getting the dough to hold together. It seemed very wet, so I tried adding more jowar flour and ended up just keeping the paratha very small. I used a grater with small holes for the mooli. Is it better to use a thicker/regular sized grater? Maybe that was my issue. Still very tasty though and my first time using jowar flour. Thanks!

      1. Hi Kate,
        It all depends on the moisture content of mooli. Grating big helps to some extent, if they are very juicy. Add flour accordingly and knead. It should be tight dough. You can use half the qty of mooli which is mentioned in the recipe and can try.

  4. Vijaya I made mooli paratha with jowar and ragi flour and they tasted really yumm. You are amazing. Keep sharing more and more. Every recipe is a sure shot one

    1. Hi Harsha,
      Thanks for trying with mixed millet flours and happy to know that you loved them. Happy for you!