Monday, October 1, 2012

Mullangi (Radish)Paratha(Mooli Paratha)

Hai friends today i am coming with the "Mullangi Paratha".This is also called as Mooli Paratha.This is very easy to prepare and its healthy to eat.Most of the people dont like the smell of the Mooli but it tastes good after preparing.Even the sambar also tastes good.When i got i usually order for mooli paratha.The taste is amazing.We can use raw or cooked mooli to paratha.I use the fresh mooli.Ok lets go to the recipe.

Wheat flour-2 cups
Green chillies-2
Turmeric little pinch
Salt to taste
Chilli powder -1/4 tsp
Coriander chopped handsful
Ghee to fry the paratha


First clean well the mooli and peel the skin.
Now shreded the mooli and keep it aside.
Take the shredded mooli in the bowl and add the green chillies,turmeric,salt,chilli powder and chopped coriander.
Mix it well
When we add the salt it oozes water from the mooli.
Now keep this mix aside.


We have to prepare the chapathi dough.
I already show how to make chapathi dough.

Go through the link.

Now take some chapati dough dust with some flour and roll it.
To this put the filling in the centre and close the ends together to the centre as shown in the pic.
Now dust the flour to the ball and gently roll the dough.(Here we should be little careful the stuffing oozes the water)
Place the griddle and heat it.
When it gets heat place the paratha and heat it.
When it starts to cook add little ghee and fry it.
Both the sides should be cooked.
Serve this hot with the pickle ,onions and yogurt.
I hope u all love this and give a try.


  1. Nice paratha. I usually mix with flour have not stuffed.

    1. Thank u very much Anu.I will try next time.

  2. Love this paratha very much.

  3. Very healthy paratha.. looks absolutely perfect.. nice clicks too :)
    Indian Cuisine

  4. wow I love parathas like this very much. U have done it perfect. I have left some tips on gardening in my comment space...pls feel free to contact me if u need more info. glad to know ur gardening skills too. keep rocking dear.