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Mooli Capsicum Paratha – Radish Bell peppers Paratha

This Mooli Capsicum Paratha- Radish Bell peppers Paratha is a whole wheat flatbread which is stuffed with grated white radish called mooli and finely chopped green bell peppers known as capsicum

Serve it as a meal or lunchbox dish and you will be amazed by how tasty it is. The Punjabi or North Indian breakfast recipe Mooli Paratha, a classic Indian recipe with fresh radish in season, is particularly savored during the winter months. 

Mooli Capsicum Paratha is an Indian flatbread with the addition of cut bell peppers or capsicum of any color along with finely chopped onions (optional) and some spices to a flour mixture.

Capsicum parathas can be served with yogurt with spice and pickle. I have spiced the bell peppers with Indian masala and sauteed them. Then I added them to the wheat flour and rolled them out and shaped them.

It is kid-friendly as they don’t love veggies so much so it’s an interesting way to give them this interesting paratha.

You may love some other paratha recipes on my blog – Palak paneer paratha (Spinach Cottage Cheese Paratha, Gobi Paratha, Aloo Cheese Paratha, and Masala Paratha.

Sharing is caring! LET’S BE FRIENDS ON PINTEREST! WE’RE ALWAYS PINNING TASTY RECIPES!

Mooli Capsicum Paratha- Radish Bell peppers Paratha
These parathas are generally prepared with whole wheat flour and filled with a spicy radish filling, Mooli capsicum paratha is a popular Indian breakfast special cooked over a hot pan with a spoonful of ghee, butter, or oil.

On the blog, you might have noticed that I share many paratha recipes and in the coming months/years I will definitely continue to do so.

In our refrigerator yesterday there were 4 organic radish as well as some green bell pepper hanging out. I thought it might be a good idea to make this easy mooli capsicum paratha, and use it to make a yummy daily lunch. It was so delicious with the mango pickle and curd made it so special.

Pack in the kid’s lunch box as well. It is an easy, tasty, and quick breakfast that is quick and easy to make on busy mornings.

Check out the Mooli Capsicum Paratha- Radish Bell peppers Paratha Recipe Video :

About Mooli Capsicum Paratha- Radish Bell peppers Paratha Recipe

Besides being a favorite breakfast dish in North India, Parathas have also gained popularity as stuffed parathas that are always a hit. Today we will make stuffed parathas using grated radish and bell peppers.

My college lunchbox had paratha in it 90% of the time. Parathas are versatile and also filling. I grew up eating them every day. My school lunchbox had paratha most of the time.

A pair of these Indian flatbreads taste best when eaten hot with a bowl of curd and a teaspoon of a pickle. They are made with whole wheat flour dough and stuffed with a spicy radish mix.

Add finely minced capsicum, grated radish, with a pinch of salt, green coriander, a dash of green chili, garam masala, or capers if desired or available.

A paratha is a delightful combination of comfort food and feast food to enjoy. Eating only one paratha would be offensive if the paratha being consumed was of an acceptable level of yumminess.

My mom used to make these mooli capsicum parathas by cooking some spices for stuffing with grated mooli and chopped capsicum. But I have not done it myself.

It is ready in just a few minutes if you want to try it that way. It tastes great either way. After all, squeeze all the water out and mix a few spices like chili powder, chaat masala, garam masala, and chopped chilies.

This Mooli Capsicum Paratha is,

  • Crispy and Flaky
  • Soft from inside
  • Made with just 3 ingredients
  • Perfect for everyday meals
  • Great to pack in Lunch Box

What is Radish or Mooli?

There are many varieties of radishes, the most common one being a white radish-like variety like Daikon or the Red Globe variety. Radish has a crisp texture and a pepperish flavor from the green bell peppers that range from mild to strong.

The radish is sold during the winter and early spring.  I have always preferred peeling the radish – no matter how much you wash it, there will always be some dirt left at the surface. I love this mooli capsicum paratha so so much during this whole winter season.

For best results, pick radish which has hard skin without blemishes, and avoid soft and spongy radish.

Remove the leafy greens from the radish before storing, and then keep it refrigerated for 6-7 days. The greens can be used to make Mooli ke Patta ki Sabji or mashed and used to make Mooli wali Dal etc.

What are Bell peppers or Capsicum?

Red pepper, also called capsicum, is a plant that is grown for its fruit that can be made into medicine.

The most common uses for capsicum include rheumatoid arthritis, osteoarthritis, and other painful conditions, as well as conditions of the digestive tract and the heart and blood vessels, and many other conditions, however, few scientific studies have been done that list these uses.

Green capsicums contain more vitamin C than red capsicums, whereas red capsicums contain higher levels of vitamin A.

Capsicums are also an excellent source of essential nutrients, including fiber and vitamins E, B6, and folate. The sweetness of capsicums is due to the natural sugars (green capsicums have less sugar than red capsicums).

Mooli Capsicum Paratha- Radish Bell peppers Paratha

Ingredients

Whole wheat flour – Generally you can buy whole wheat flour at any Indian supermarket or even order it online. For my parathas, I use Aashirwad Atta.

In order to keep the recipes simple, if you are making parathas of any type daily then I personally make these with only whole wheat flour and skip the ghee and salt.

You may want to try adding Ajwain or carrom seeds to the dough if you prefer, as it is good for your stomach and helps in digestion. You can also try the Plain Paratha with that version!

Mooli/Radish – Fresh Radish is available at farmers’ markets during Winters. To make it, peel the upper leaf part of the radish and grate them. I got the organic pink one you can take the white radish too.

Capsicum/Bell peppers – You can take any bell peppers like green, red or yellow. It gives a very nice flavor to this paratha.

Oil – Fry your paratha with oil if you’re vegan. If you’re not making it vegan, avoid ghee and butter.

Other ingredients – Also include carom seeds, red chili powder, ginger, garlic, salt.

Carom seed aid digestion. Add carom seeds and cumin seeds to your taste.

Mooli Capsicum Paratha- Radish Bell peppers Paratha

How to make Mooli Capsicum Paratha- Radish Bell peppers Paratha step by step with photo:

  1. Take a grater, and use a grater to grate the radish after washing it and peeling its skin. Add 1 tsp salt and mix well. Now keep it aside for 20 minutes. Cover with a cloth.
  2.  After 20 minutes It will help the radish to release all the water from them. It is important to remove all excess water from it and squeeze again. Store the water in a bowl we will use this water to knead the dough.  
  3.  Prepare the dough. Take the wheat flour, oil if vegan or ghee, carrom seeds, and salt in a mixing bowl, and combine very well.
  4. Then add the radish water gradually and knead the dough. Use normal water if you need more. The dough should be medium soft. Keep it covered until stuffing is getting ready. You can mix the dough with a food processor.
  5. Mix all rest dry ingredients like chopped green chilly, chopped coriander leaves, chopped green bell peppers, ajwain or carrom seeds, red chilly powder, hing or asafoetida, and salt to taste. Your filling is ready to stuff.
  6. Now remove the cloth from the dough and knead it again for 1 minute then divide the dough into equal portions into round shape balls. 
  7. With this much dough, I made 5 parathas. Dust the rolling surface and take one portion. Press the dough ball a little on the surface and then roll out a circle of about a minimum of 3″ in diameter.
  8. Fill the middle part of the mooli with stuffing and gently seal with all edges together. Pinch it using both hands.
  9. Roll it gently by putting little pressure. You should roll around the center in a circular motion. Do not worry if stuffing comes out. Just dust a little flour on the cracked portions fix and roll further. Prepare all the parathas like this. Keep aside.
  10. Transfer this rolled paratha to a hot griddle and heat it. It will take 1-2 minutes for small bubbles to form up till then cook. 
  11. Cook it for 30 seconds on the other side by fliping it. Then flip it over and apply a little more oil or ghee on the other side. Press a little with your laddle for some time. Cook from both sides until brown in color. Then take out on a serving plate.
  12. Repeat the same with other dough balls. Mooli paratha or stuffed radish flatbread is ready to serve hot with yogurt or pickle of your choice. I like a dollop of butter on top. Enjoy.Mooli Capsicum Paratha- Radish Bell peppers Paratha

Important Suggestion To Keep In Mind

  • It is extremely difficult to roll radish inside a dough because it has high water content and release moisture as you roll it. So If you grate the radish and then sprinkle some salt on it and set it aside for 15 minutes, you can remove as much moisture from it as possible before stuffing it in the dough.
  • Some people prefer to mix the grated radish into the paratha dough as they knead it, this way, the stuffing, and rolling process is reduced to a minimum.
  • Additionally, I add salt to the radish at the very end, so that it doesn’t release too much moisture.
  • I always include generous amounts of finely chopped coriander leaves in the Filling, but I do not add garam masala or any other spice to this recipe. We prefer the simplicity of this dish, letting the radish flavor do full justice to our taste buds.
  • My dough and filling stay fresh for a couple of days if tightly packed and stored. I knead the extra dough and stock extra filling in my refrigerator for another day.
  • Be sure the dough is tight and medium-soft so that when the filling is added, the dough will not tear and break. But if it breaks then also I don’t mind it will then also taste delicious.
  • In my opinion, adding 1 teaspoon of oil and warm water to the dough definitely help in getting the right consistency.
  • If you are unable to tolerate the chilies, you may skip them or reduce their quantities as you like.
  • To add flavor and texture to the paratha, fresh leaves of radish can also be chopped. However, there must not be stems that break the parathas, as they may break during rolling.
  • Radish leaves must only be used when they are tender. Tougher leaves have thorns and must not be used for consumption.

Health Benefits Of Radish And Bell Peppers

Radish – To give an example, radish helps to detoxify our liver and stomach, so it can be cleaned; black radish and its leaves have been used in the treatment of jaundice for centuries since it can eliminate excess bilirubin.

Due to the fact that they have that particular property, they are also useful in purifying our blood. Moreover, with its sulphur content, they keep hypothyroidism at bay.

Additionally, it helps protect the liver, the gall bladder, and the spleen, and is great for taking care of water retention.

A good source of anthocyanins in radishes, anthocyanins prevent heart attacks and heart problems by supporting the heart muscles.

The potassium found in radish also slows the rate at which your blood clots, especially in patients with hypertension.

The red radishes are a great powerhouse of antioxidants, fiber, zinc, potassium, phosphorous, magnesium, copper, calcium, iron and manganese. It’s loaded with vitamins E, A, C, B6, and K.

Bell peppers – Peppers are low in calories, and they’re a great source of vitamins and nutrients. All types are great sources of vitamins A and C, potassium, folic acid, fiber, and antioxidants.

Because they have been on the vine longest, red peppers pack the most nutritional punch. It’s rich in vitamin K so very good for our bones. They are rich in vitamin C so very good for our skin.

As it is rich in vitamin C so very good immunity booster and helps keeps our heart healthy too. As they are very low in carb so do not raise our blood glucose levels and very beneficial for weight watchers.

Storage Suggestion 

You can keep the Masala and Dough in the refrigerator for up to two days. Store them in an airtight container.

If you would like to make it again, take the stuffing out of the fridge 15 minutes in advance, and remove any water it may still contain. Also, do not add salt to the stuffing if you intend to store it.

Mooli capsicum Paratha freezes well if they are cooled down completely before freezing. Put parchment paper between each paratha, so that the portions do not stick together when thawed. Heat on a Tawa and serve.

Serving Suggestion

The parathas can be eaten plain or with a dollop of homemade butter, which makes it even tastier. In Punjabi homes in India or abroad it is typically served with Aam Ka Achaar or butter but any Achaar is acceptable.

Some popular non-Punjab Achaars include Nimboo Mirch Ka Achaar and Mirchi Ka Achaar too with these parathas.

Frequently Asked Questions

How to make it vegan?

Just use any vegetable oil instead of ghee or butter.

Can you make these Parathas in advance?

For breakfast, you can make the filling and dough the night before. Keep them separate in airtight containers if you are going to make the Parathas later in the morning. Simply stuff them and fry them.

What is the best way to make them crisp and flaky?

If you want your Parathas to be crispy and flaky, cook them on low heat. Use a ladle or spoon to press the Paratha towards the Tawa. Add some butter on top, and serve.

Is Mooli Capsicum Paratha healthy?

These parathas are healthy because it is made primarily from whole wheat flour, radish, and capsicum. Everything is full of health benefits.

You can make a healthy version of this dish by roasting it on a Tawa without adding oil or ghee and roasting until it is cooked and brown spots appear on both sides.

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Mooli Capsicum Paratha- Radish Bell peppers Paratha

Mooli Capsicum Paratha – Radish Bell peppers Paratha


  • Author: Sanchita Dey
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 5 1x

Description

These parathas are generally prepared with whole wheat flour and filled with a spicy radish filling, Mooli capsicum paratha is a popular Indian breakfast special cooked over a hot pan with a spoonful of ghee, butter, or oil.


Ingredients

Scale

For Dough

  • 1.5 cup – Whole wheat flour
  • 1 tsp – Carrom seeds or ajwain
  • 1 tsp – Oil if vegan or ghee
  • 1 tsp – Salt
  • 1 cup – Grated radish water + Warm water if required

For Filling :

  • 3 to 4 – Mooli or radish medium-sized
  • 1 big – Green bell pepper or capsicum
  • 3 to 4 – Green chilly chopped
  • 1 tsp – Red chili powder
  • 1/4 tsp – Hing or Asafoetida
  • Salt as per taste
  • 1/2 cup – Green coriander chopped finely
  • Oil of vegan or ghee for frying the parathas

Instructions

  1. Take a grater, and use a grater to grate the radish after washing it and peeling its skin. Add 1 tsp salt and mix well. Now keep it aside for 20 minutes. Cover with a cloth.
  2.  After 20 minutes It will help the radish to release all the water from them. It is important to remove all excess water from it and squeeze again. Store the water in a bowl we will use this water to knead the dough.  
  3.  Prepare the dough. Take the wheat flour, oil if vegan or ghee, carrom seeds, and salt in a mixing bowl, and combine very well.
  4. Then add the radish water gradually and knead the dough. Use normal water if you need more. The dough should be medium soft. Keep it covered until stuffing is getting ready. You can mix the dough with a food processor.
  5. Mix all rest dry ingredients like chopped green chilly, chopped coriander leaves, chopped green bell peppers, ajwain or carrom seeds, red chilly powder, hing or asafoetida, and salt to taste. Your filling is ready to stuff.
  6. Now remove the cloth from the dough and knead it again for 1 minute then divide the dough into equal portions into round shape balls. 
  7. With this much dough, I made 5 parathas. Dust the rolling surface and take one portion. Press the dough ball a little on the surface and then roll out a circle of about a minimum of 3″ in diameter.
  8. Fill the middle part of the mooli with stuffing and gently seal with all edges together. Pinch it using both hands.
  9. Roll it gently by putting little pressure. You should roll around the center in a circular motion. Do not worry if stuffing comes out. Just dust a little flour on the cracked portions fix and roll further. Prepare all the parathas like this. Keep aside.
  10. Transfer this rolled paratha to a hot griddle and heat it. It will take 1-2 minutes for small bubbles to form up till then cook. 
  11. Cook it for 30 seconds on the other side by flipping it. Then flip it over and apply a little more oil or ghee on the other side. Press a little with your laddle for some time. Cook from both sides until brown in color. Then take out on a serving plate.
  12. Repeat the same with other dough balls. Mooli paratha or stuffed radish flatbread is ready to serve hot with yogurt or pickle of your choice. I like a dollop of butter on top. Enjoy.Mooli Capsicum Paratha- Radish Bell peppers Paratha

Notes

  • It is extremely difficult to roll radish inside a dough because it has high water content and release moisture as you roll it. So If you grate the radish and then sprinkle some salt on it and set it aside for 15 minutes, you can remove as much moisture from it as possible before stuffing it in the dough.
  • Some people prefer to mix the grated radish into the paratha dough as they knead it, this way, the stuffing, and rolling process is reduced to a minimum.
  • Additionally, I add salt to the radish at the very end, so that it doesn’t release too much moisture.
  • I always include generous amounts of finely chopped coriander leaves in the Filling, but I do not add garam masala or any other spice to this recipe. We prefer the simplicity of this dish, letting the radish flavor do full justice to our taste buds.
  • My dough and filling stay fresh for a couple of days if tightly packed and stored. I knead the extra dough and stock extra filling in my refrigerator for another day.
  • Be sure the dough is tight and medium-soft so that when the filling is added, the dough will not tear and break. But if it breaks then also I don’t mind, it will then also taste delicious.
  • In my opinion, adding 1 teaspoon of oil and warm water to the dough definitely help in getting the right consistency.
  • If you are unable to tolerate the chilies, you may skip them or reduce their quantities as you like.
  • To add flavor and texture to the paratha, fresh leaves of radish can also be chopped. However, there must not be stems that break the parathas, as they may break during rolling.
  • Radish leaves must only be used when they are tender. Tougher leaves have thorns and must not be used for consumption.
  • Category: Breakfast
  • Cuisine: Indian

Nutrition

  • Serving Size: 3 people
  • Calories: 370 Kcal
  • Sugar: 1g
  • Sodium: 570 mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Trans Fat: 0
  • Carbohydrates: 50 g
  • Fiber: 8gm
  • Protein: 13g
  • Cholesterol: 19mg

Keywords: Mooli capsicum paratha, mooli paratha, how to make mooli parathas

Note: A rough estimate of nutrition is provided.

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