White Mooli Paratha is a delicious, aromatic Indian flatbread stuffed with grated white radish (mooli). White Mooli Paratha is a perfect winter breakfast/lunch option. The mooli gives a different taste to the paratha and has many health benefits, like aiding digestion and being rich in vitamins and minerals. Grated white radish is mixed with cumin, coriander, garam masala, and a hint of chilli powder to prepare white mooli paratha. The grated mooli is lightly squeezed out for its excess moisture content before being added to whole wheat flour to form a dough. The dough is rolled into flat circles and cooked on a hot grill with oil or ghee. The parathas are crispy and golden. Including the radish stuffing in the white mooli paratha gives delightful crunchiness and bursting flavour in every bite. The mooli adds slight spiciness to the meal and warmth spices provide, making it comforting and fulfilling enough. Let's try out this white mooli paratha recipe.

• 2 cup atta
• 250 gms radish
• 1 green chilli
• 1/4 tsp garam masala
• 1/2 tsp ginger
• 1 tbsp cooking oil
• 1/4 tsp ajwain
• 1/4 tsp red chilli powder
• 1 tsp salt

• Start by washing and peeling 250 gms of fresh radish.
• Then grate the mooli with a fine grater and squeeze out the excess water so that the paratha does not become soggy.
• Set the grated mooli aside to prepare the stuffing.
• Add the grated mooli to a mixing bowl and mix it with other finely chopped ingredients to give a better flavour.
• Add one fine chop green chilli for a subtle heat, 1/2 teaspoon of freshly grated ginger for zesty heat, and add ¼ tsp ajwain, commonly known as carom seeds, which will give a unique aroma and also facilitate better digestion.
• Season with ¼ teaspoon red chilli powder for colour and spice and ¼ teaspoon garam masala for that warmth from the earthy flavour.
• Finally, season with salt to your taste to ensure the mixture is seasoned well. Mix everything well and set aside.
• Now, let's work on preparing the dough for parathas. In another mixing bowl, add 2 cups of whole wheat flour, a pinch of salt, and one tablespoon of oil.
• A sufficient amount of water is progressively added along with little additions of flour, kneaded into a silky, smooth dough. When the dough comes together, cover it with a damp cloth for 15-20 minutes to relax it so that the dough can be rolled out the parathas without any strain afterwards.
• Divide the dough into equal-sized portions, about 6-8 portions.
• Roll one ball of dough into a small circle, about 3-4 inches in diameter.
• Spread some generous portion of the prepared mooli mixture at the centre of the roti and spread it evenly across the dough.
• You must, therefore, fold the dough edges over the filling, pinching the edges shut to seal them inside.
• Now, once sealed, flatten the stuffed dough ball using your fingers gently so that it will not scatter.
• Lightly dust the stuffed dough ball with dry flour so it does not stick to the rolling surface.
• Roll the stuffed dough ball gently using a rolling pin, taking care not to press too hard and make the filling spill out.
• Roll it out evenly to about 6-7 inches in diameter, or as you like.
• Heat a tawa, or griddle, over a medium flame. Place the rolled paratha on the tawa when it is hot and let it cook for 1 to 2 minutes when small blisters start appearing on its surface.
• Flip over for another minute to cook the other side.
• When lightly cooked, apply a little ghee or oil on both sides of the paratha. Continue cooking, pressing gently with a spatula, until the paratha is golden brown and crispy on both sides.
• The recipe of white mooli paratha is ready!