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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
5 min
02/01/2026
The excessive amount of moisture and the presence of uncooked sulphur compounds in mooli will give mooli paratha its naturally bitter flavour, but will be reduced through salting, squeezing, and carefully balancing the spices used in this dish. Using high-quality flours, such as Aashirvaad Shudh Chakki Atta or Aashirvaad Select MP Sharbati Atta, will keep the softness and structure of this relatively soft filling intact.
Mooli parathas have numerous benefits: they give you the taste of fresh seasonal ingredients, are warm, and contain substantial nutritional content. However, many people shy away from them because one mistake in the preparation can cause the dish to have a very strong-tasting flavour or to be too wet. In reality, mooli is not the issue; it's simply the rushed preparation process. With a few helpful techniques from the culinary world and the right quality of flour, mooli parathas can be made deliciously mild, juicy, and curried.
It should be noted that not all radishes function similarly within a paratha. Long and fibrous radishes have a greater pungent flavour than those that are short and tender, and when comparing these two types, the short and tender winter mooli will have the sweetest flavour profile. Age is another critical factor to consider—older radishes have a higher concentration of bitterness due to evaporation of moisture. When cutting a mooli and noticing that it has a very pungent odour, it is a good indication to be watchful when preparing the vegetable instead of tossing it out completely.
Before preparing parathas with mooli, the most essential phase is to salt the grated mooli and let it sit for at least 10–15 mins. While salting, the salt will draw out and permit excess moisture, and anything that will create a strong taste to the nose will be extracted as well. The most substantial part of salting is to squeeze the mooli excessively; the mooli should feel extremely dry and light, not wet; this step primarily eliminates bitterness and also allows for crispy parathas.
Mooli's natural flavour has too much rawness, and heavy masalas do not add value to the taste of mooli; therefore, the best spices to use with mooli when preparing parathas are ajwain, which supports digestion, crushed coriander seeds give warmth, and a pinch of garam masala is the last ingredient added before completing the product. The use of green chillis should be kept to a minimum, and diced small; ginger also helps soften the harsh taste tones of mooli, and diced onions give sweetness without covering the taste of mooli.
Finally, in order for the paratha to stay fluffy, the flour you use will need to have a high moisture absorption capability; Aashirvaad Select 100% MP Sharbati Atta is a top-quality atta produced from Sharbati wheat, allowing water to be readily absorbed and offering parathas a naturally soft finish. If you want to make parathas that have added dietary fibre, Aashirvaad High Fibre Atta comprised of multiple grains, will provide added nutrition without altering the familiar taste. Lastly, if you would like to create a consistent softness and the ability to roll the parathas, Aashirvaad Shudh Chakki Atta has no allergens (0% maida) and offers this for the everyday user.
Cool the filling slightly before stuffing it into the dough to prevent steam from building up inside the dough. Don't force the dough to be very thin; roll it out gently instead. To steam radishes properly, use medium heat; this allows the radish to cook thoroughly without losing all of its liquid at once. Finally, adding a little ghee to the finished radish paratha adds aroma without being greasy.
The secret to enjoying a mooli paratha is finding the ideal combination of moisture, spice, and flour. When the radish is allowed to sit in a pan for a few minutes and then combined with the proper amount of flour (atta) and mixed correctly, the radish's natural sweetness and mellowness develop. When cooked, the mooli paratha will remain soft for many hours, making it an excellent choice for bentos (Japanese lunch boxes) or a late-night meal on a cold winter night. When prepared correctly, mooli parathas will not scream out their existence to anyone around them; they will provide comfort through the gentle flavours that can be enjoyed bite after bite.
