Mooli ke paranthe (pl.) or Mooli paratha (sing.) is a famous Punjabi breakfast dish that has now taken over the rest of the country for its simple yet delicious taste. It pairs perfectly with pickles, curd, sabzi or yoghurt dip ( raita ). Mooli Parantha is prepared like any other stuffed flatbread ( Aloo ka paratha ). It is traditionally made with grated radish, whole wheat flour and spices. This method makes the parathas healthy, and fulfilling. Follow my recipe step-by-step guide to learn how to make some radish parathas and make your breakfast time a kickass one.
I have noticed that I post a lot of paratha recipes on the site because Parathas are LOVE. And I can’t stress this enough. I love parathas and I would love to see you give these recipes a try.
Why Mooli Parantha?
Mooli (Hindi) or radishes have a pungent taste and smell which makes it one of the most avoided vegetables, at least in India. It is prepared as a sabzi (veggie preparation) and served with roti or chapati. Many people object to eating mooli because of the smell and the flatulence it causes. Despite this, eating radishes is healthy, and nutritious and is rich in vitamin C, vitamin B6, magnesium, phosphorus, iron and calcium. Mooli Paratha is perfect to consume if you’re not a big fan of radishes because trust me, you won’t even realise these parathas have radishes in them.
For this recipe, we are going to use white radishes, but you can also use daikon radishes if you find them.
Ingredients and Substitutions for Mooli Parantha
For the Dough
- Atta or whole wheat flour : made from hard durum wheat, atta flour has distinct texture that is difficult to replicate. If you can’t get your hands on atta flour, whole wheat flour is the best substitute that’s readily available.
- Salt and water
For radish filling
- White radish (mooli, daikon): To substitute white radish, you can use turnip (which is milder but with similar texture) or carrots for sweeter twist. Make sure to squeeze the moisture out no matter what vegetable you use.
- Spices and aromatics: green chili, red chilli powder, cumin powder, garam masala
- Salt to taste
- Oil for cooking
How to make Mooli Parantha? (tips and tricks)
Preparing the dough
- Knead the dough by mixing flour, salt, and water until you form a soft and pliable dough. Set aside. Check my Roti recipe to make the dough.
Mooli masala filling
- Grate the white radish and squeeze the water from it with a cloth.
- Put the squeezed-out radish into a bowl. Add chopped green chillies.
- Now add ground spices, salt and chopped coriander to the grated mooli.
Stuffing the dough with Mooli filling
- Now pull out a lemon-sized ball from the dough and roll it out into a small circle, about 5 cm on a flat, floured surface.
Note : Take 1-2 tbsp or two of the radish filling and place it in the middle. Don’t use too much stuffing as the parathas could break while rolling. Fold and join the edges with your fingers, press it down and seal it tight.
In the meantime, heat a griddle or flat pan. Roll out the stuffed dough ball in a round shape.
Add some oil to the pan and place the paratha in the centre, keeping it at medium-high heat. Never cook the paratha on a low flame as it can make the parathas hard or dense.
- Spread a generous amount of oil to cook the parathas. You want golden brown spots and light puffing up.
Flip the paratha a couple of times until the parathas are cooked evenly. Finish up the rest of the parathas the same way.
Serve Mooli Parathas hot with hot mango pickles or salted and spiced yoghurt. These are perfect for lunchboxes or for breakfast/lunch with a cup of chai!
Tips for the Best Mooli Parantha
For soft and tasty mooli parantha, follow these tips:
Use warm water for the dough Warm liquids help the dough become soft and pliable, which is key for tender parathas. You can even use a mix of warm water and plant-based milk for added richness.
Rest the dough After kneading, let the dough rest for at least 20–30 minutes, covered with a damp cloth. This relaxes the gluten and makes the dough easier to roll.
Knead well A well-kneaded dough (about 8–10 minutes) ensures soft, chewy parathas. It should be smooth, soft, and not sticky.
Don’t overstuff your parathas When making stuffed parathas, use just enough filling so it doesn’t burst through the dough while rolling. Make sure the filling is not watery—it should be dry and mashable.
Roll gently and evenly Always dust the dough lightly with flour while rolling to prevent sticking, but don’t overdo it or the parathas may turn dry. Apply even pressure for uniform thickness.
Use a hot skillet or tawa The pan should be properly preheated before you start cooking the parathas. A mildly warm pan won’t give that golden, crispy finish.
Flip at the right time Wait for light bubbles or golden spots before flipping. Usually, each side gets 30–60 seconds, but timing may vary based on your heat level.
Apply oil evenly After the first flip, drizzle a little oil or ghee around the edges and over the top, then press lightly with a spatula to ensure crispy, flaky layers.
Keep warm in a towel or insulated box Stack freshly made parathas in a clean kitchen towel or keep them in an insulated container to retain their softness.
Reheat gently If you’re reheating, use a hot pan or wrap them in foil and warm them in the oven. Avoid microwaving, as it can make them chewy.
And that’s how easy it is to make Parathas. There are many sweet or savoury fillings that you can use to make the parathas. Various ingredients can be used to produce parathas, which are also a fantastic option for breakfast or lunch because they are extremely filling.
Try making parathas with the filling of your choice, and don’t forget to tag @beextravegant. It’s so nice to see you all try out my recipes. It makes mama bee glow with happiness! ❤️🐝
Similar to Mooli Parantha and Other Breakfast Foods
- Aloo Paratha – Potato filled flatbreads
- Bajra Roti – Gluten free millet roti
- Idli Podi recipe
- Besan ka Cheela – gram flour pancakes
Mooli Paratha
Ingredients1x2x3x
For the Dough
- 2 cups atta or whole wheat flour
- ¼ to ½ teaspoon salt or to taste
- water as needed to form supple dough
For radish filling
- 1 white radish (mooli, daikon), large
- 1-2 green chili peppers finely chopped
- 1/2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp garam masala
- salt to taste
- oil for cooking
Instructions
- Knead the dough by mixing flour, and salt, and adding water little by little until you form a soft and pliable dough. Set aside.
- Grate the white radish and squeeze the water from it with a cloth.
- Add chopped green chillies, ground spices and salt to the grated mooli.
- Now pull out a lemon-sized ball from the dough and roll it out into a small circle, about 5 cm on a flat floured surface.
- Take 1-2 tbsp or two of the radish filling and place it in the middle.
- Fold and join the edges with your fingers, press it down and seal it tight.
- In the meantime, heat a griddle or flat pan. Roll out the stuffed dough ball in a round shape.
- Add some oil to the pan and place the paratha in the centre, keeping it at medium-high heat.
- Spread a generous amount of oil to cook the parathas. You want golden brown spots and light puffing up.
- Flip the paratha a couple of times until the parathas are cooked evenly. Finish up the rest of the parathas the same way.
- Serve Mooli Parathas hot with hot mango pickles or salted and spiced yoghurt.
Nutrition
This easy Samosa is an extremely popular Indian deep-fried appetizer with spiced potatoes. Samosa originates from the Middle East and has different variations across the Middle East, South Asian, and East Asian countries. This is an easy samosa recipe with a step-by-step guide and photos of the Samosa-folding technique. Pair these samosas with my tamarind chutney and mint-coriander chutney , maybe even a hot cup of Chai , and enjoy your self-made mini-heaven!
Inspiration for Samosa
I am a samosa lover, have been enjoying it since childhood and I seriously could eat it all day. The traditional recipe calls for frying which tastes amazing, but I also have an oven-baked version for those who prefer to avoid fried foods. I also sometimes like to add a sprinkle of protein magic (read crumbled tofu) to raise the satiety factor. Basically, I have a samosa for every occasion, from an indulgent snack to a full meal! Are you convinced I’m obsessed with it yet? All versions taste amazing!
How to make Samosa filling?
- Boil the potatoes in a large saucepan with enough water to cover them. Then, peel and mash the potatoes.
- In a frying pan, heat up oil on medium heat.
- Add the whole coriander seeds and fennel seeds and fry until they turn golden and fragrant (1-2 minutes).
- Add chopped green chilies to this, fry for a few seconds then, reduce the heat and add the cumin powder, turmeric powder, red chili powder, and mix.
- Add the frozen/fresh peas and let it cook with the spices for 4-5 minutes, then add amchur powder.
- Add boiled potatoes, and crushed tofu (if using). Season with salt, mix well and take it off the heat.
- Add chopped coriander leaves, mix that in and set the filling aside.
How to shape a samosa?
Shaping a samosa is not the easiest, but also not the hardest “dumpling” to shape. It doesn’t need special skills but does require you to be careful and seal it properly.
Start by making the samosa wrapper dough. Mix together flour, salt, ajwain (carrot seeds) and then add oil to this mix and let the oil coat the flour mix.
Then slowly add water to the mix and form a pliable dough.
Shaping the samosas:
- Divide the dough into 12-16 equal parts and roll the dough into an oval shape, now cut it horizontally, dividing it into 2 equal parts using a dough divider.
- Fold the straight edge and seal to form a cone. Now stuff 2 tsp of the samosa filling into the cone. Bring the bottom of the wrapper to the top and fold the excess dough in the middle and seal the samosa tight by firmly pressing it between your fingers.
- Bring up frying oil to heat in a deep frying pan.
- Fry the samosas on a low flame and stir occasionally for at least 15 minutes.
- Once the samosas turn golden and crispy, remove them from the oil with a slotted spoon.
- Place them in a bowl lined with paper towels and drain the excess oil.
- Samosa are now ready to be enjoyed with green chutney and tamarind chutney!
Once shaped, fry the samosas in hot oil on low-medium heat for about 10-15 minutes until they turn crispy and golden brown. Serve with hot tamarind chutney and mint-coriander chutney !
Can I bake samosas in the oven?
Good news! You can very well achieve crispy and delicious samosas without frying.
-Pre-heat the oven to 200 C or 400 F.
-Place the shaped samosas on a lined baking tray.
-Bake for 30 minutes or until golden brown.
I am so excited for you to try the samosa and if you do, please do leave me a comment down below or send me a message over at @beextravegant !
Other Indian street foods for you to try:
- Fried MoMos and spicy chutney
- Easy Pav Bhaji: mashed vegetable mash
- Dahi Vada with Dum Aloo
- Healthy Boiled Peanut Salad
Easy Samosa Recipe
Equipment
- 1 Measure spoons
- 1 Wooden spoon
- 1 Cooking pan
Ingredients1x2x3x
Samosa filling:
- 4-5 Potatoes boiled and peeled
- ½ block Tofu optional
- 1 tsp Whole coriander seeds
- 1 tsp Whole fennel seeds
- 2 tsp Coriander powder
- 1 tsp Ground cumin
- 2-3 Green chilli peppers chopped
- 1-2 tsp Red chilli powder
- ½ tsp Turmeric
- 2 tsp Aamchur powder (dried mango powder)
- 1 tsp chaat masala
- Salt to taste
- ½ cup Frozen or fresh peas
- 1 tbsp Coriander leaves chopped
For the dough:
- 2 cups All purpose flour
- 1½ tsp Ajwain
- Salt to taste
- ⅓ cup Oil/ghee
- Water as needed
- Oil for frying
Instructions
Samosa filling:
- Boil the potatoes in a large saucepan with enough water to cover them. Then, peel and mash the potatoes.
- In a frying pan, heat up oil on medium heat.
- Add the whole coriander seeds and fennel seeds and fry until they turn golden and fragrant (1-2 minutes).
- Add chopped green chilies to this, fry for a few seconds then, reduce the heat and add the cumin powder, coriander powder, turmeric powder, red chili powder, and mix.
- Add the frozen/fresh peas and let it cook with the spices for 4-5 minutes, then add amchur powder.
- Add boiled potatoes, and crushed tofu (if using). Season with salt, mix well and take it off the heat.
- Add chopped coriander leaves, mix that in and set the filling aside.
Dough
- In a large bowl, mix together flour, salt and ajwain/carrom seeds.
- Then add the oil slowly and incorporate that into the flour by mixing and rubbing the mix between your hands. The flour should be well coated with oil and when you press the crumbly flour mix between your fingers, it should hold together.
- Gradually add water 2 tbsp at a time, adding more if required and mix it well until you form a pliable dough.
Shaping the samosas:
- Divide the dough into 12-16 equal parts and roll the dough into an oval shape, now cut it horizontally, dividing into 2 equal parts using a dough-divider.
- Fold the straight edge and seal to form a a cone. Now stuff 2 tsp of the samosa filling into the cone. Bring the bottom of the wrapper to the top and fold the excess dough in the middle and seal the samosa tight by firmly pressing it between your fingers.
- Bring up frying oil to heat in a deep frying pan.
- Fry the samosas on a low flame and stir occasionally for at least 15 minutes.
- Once the samosas turn golden and crispy, remove them from the oil with a slotted spoon.
- Place them in a bowl lined with paper towels and drain the excess oil.
Baked Samosas:
- Preheat the oven to 200C/400F.
- Place the shaped samosas on a lined baking tray and bake for 30 minutes or until golden brown.
- Samosa are now ready to be enjoyed with green chutney and tamarind chutney!
Nutrition
This is a traditional Vermicelli Upma recipe (or Semiya Upma recipe) made healthy with a high-protein twist. I like to fortify traditional recipes with twists to make them more balanced and satiating all the time. You will need very few simple ingredients as you did for the Semolina-based Upma Recipe , except you replace semolina here with Vermicelli strands. To fortify the recipe to make it more balanced, you will need half a block of tofu, grated. And that’s it!
What is Vermicelli Upma?
Upma is a savory breakfast dish from South India and is usually based on broken semolina (cream of wheat) and can have variations with oats, millets, quinoa, bread etc. You can also add a bunch of veggies to make this more nourishing.
Vermicelli upma is another version of this South Indian breakfast dish where the main ingredient is vermicelli (wheat-based pasta with long and thin strands), also known as seviyan in Hindi and Semiya in many South Indian languages. This version of healthy vermicelli upma with tofu is also easy to make and tastes equally good, maybe even better!
How to make Tofu Vermicelli Upma? (Step-wise recipe)
Here’s how you can make a delicious and healthy vermicelli tofu dish that’s perfect for a quick lunch or dinner.
First, we’ll need some broken vermicelli, also known as semiya or seviyan. You’ll need about 3/4 cup or 150 grams.
Dry roast the vermicelli in a pan on low heat until they turn golden, stirring often. Then set them aside to cool down.
- In the same pan, heat up a tablespoon of oil and add mustard seeds, letting them crackle. Then, add urad dal.
- cumin seeds and fry until the urad dal turns golden and everything becomes fragrant. (Add some cashews for a delicious crunch.). Next, add chopped onions.
- Next add the curry leaves, ginger, green chili. Sauté everything until the onions become translucent or even golden.
- Then add chopped carrots, asafoetida and turmeric powder and cook for a few minutes until the raw smell of turmeric goes away.
- Now it’s time to add the grated tofu and stir fry everything for another 4-5 minutes until everything is well cooked and the tofu looks well-coated in the mixture. Then add water, salt, and sugar to taste and let it all come to a boil.
Lower the heat and add the roasted vermicelli. Stir and cook the vermicelli until they become soft and have absorbed all the water. Adjust the consistency according to your preference.
Finally, switch off the heat and add some chopped coriander/cilantro leaves for a burst of freshness.
- Squeeze some lemon juice on top for an extra zing and serve hot!
This vermicelli and tofu dish is a great way to incorporate protein-rich tofu into your diet, and it’s also a flavorful and nutritious meal that’s perfect for any time of day. Enjoy!
I hope you give this healthy vermicelli upma recipe a go and I’m sure you are going to make it this way from the next time on!
Check out other breakfast recipes from @beextravegant :
- Vegetable Rava Upma Recipe
- Khaman dhokla recipe
- Paniyaram recipe- shallow fried, spiced rice and lentil balls
- Vegan Yoghurt Toast – Spicy
- Tofu masala sandwich
Tofu Semiya Upma – Vermicelli Upma
Ingredients1x2x3x
- 3/4 cup broken vermicelli/semiya/seviyan about 150 grams
- 1/2 block firm tofu grated
- 1 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tbsp urad dal husked and split black gram
- 1 onion finely chopped
- 1 tsp finely chopped ginger
- 1-2 green chili pepper – chopped depending on your heat tolerance
- 1 tsp Turmeric powder Optional
- 4-5 Cashews Optional
- 7 to 8 curry leaves
- 1 pinch asafoetida hing, optional
- 1 carrot finely chopped
- 2 cups water or according to requirement
- ½ tsp sugar optional
- salt to taste
- 5-6 stalks coriander/cilantro leaves chopped
- Lemon wedges to squeeze on top
Instructions
- Grate the tofu and set aside.
- Then start by heating up a pan on low flame. Add the vermicelli to this and dry-roast slowly until they turn golden, stirring often.
- Set aside to cool down in a separate bowl.
- In the same pan, heat oil, add the mustard seeds, and let them start to crackle.
- Then, add urad dal and cumin seeds and fry until the urad dal turns a bit golden and everything becomes fragrant.
- Then add cashews and let the urad dal turn a deeper golden brown
- Now add chopped onions, curry leaves, ginger, green chill, and asafoetida.
- Mix very well and sauté till the onions become translucent or even golden.
- Then add the chopped carrots and turmeric powder and cook for a few minutes until the raw smell of turmeric goes away.
- Then add the grated tofu and stir fry for another 4-5 minutes until everything is well cooked and the tofu looks well-coated in the mixture.
- Then add the water, salt, and sugar and let it all come to a boil.
- Lower the heat and add the roasted vermicelli.
- Stir and cook the vermicelli till they become soft and have absorbed all the water.
- When you achieve the desired consistency (less wet or slightly wet), switch off the heat and add chopped coriander/cilantro leaves.
- Squeeze some lemon juice on top and serve hot.
Nutrition
Mooli Paratha
Ingredients1x2x3x
For the Dough
- 2 cups atta or whole wheat flour
- ¼ to ½ teaspoon salt or to taste
- water as needed to form supple dough
For radish filling
- 1 white radish (mooli, daikon), large
- 1-2 green chili peppers finely chopped
- 1/2 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp garam masala
- salt to taste
- oil for cooking
Instructions
- Knead the dough by mixing flour, and salt, and adding water little by little until you form a soft and pliable dough. Set aside.
- Grate the white radish and squeeze the water from it with a cloth.
- Add chopped green chillies, ground spices and salt to the grated mooli.
- Now pull out a lemon-sized ball from the dough and roll it out into a small circle, about 5 cm on a flat floured surface.
- Take 1-2 tbsp or two of the radish filling and place it in the middle.
- Fold and join the edges with your fingers, press it down and seal it tight.
- In the meantime, heat a griddle or flat pan. Roll out the stuffed dough ball in a round shape.
- Add some oil to the pan and place the paratha in the centre, keeping it at medium-high heat.
- Spread a generous amount of oil to cook the parathas. You want golden brown spots and light puffing up.
- Flip the paratha a couple of times until the parathas are cooked evenly. Finish up the rest of the parathas the same way.
- Serve Mooli Parathas hot with hot mango pickles or salted and spiced yoghurt.
