Mooli Paratha with Curd & Pickle
Earthy radish, flaky perfection
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
What is inside the Mooli Paratha?
The paratha is thick stuffed with grated white radish mixed with select spices, chilies, and fresh cilantro.
Is this dish spicy?
It has a moderate spice level from green chilies and ginger, which is well balanced by the cooling curd on the side.
Is it vegan?
The dish contains dairy from the curd. The paratha itself can be made vegan if prepared with oil instead of ghee and requested without the yogurt side.
How is the paratha cooked?
It is pan-fried on a flat griddle(tawa) until it develops a golden-brown, crispy exterior.
Can I have this at any time of the day?
While it is a traditional breakfast dish in North India, it makes for a filling and filling meal at any time.
About Mooli Paratha with Curd & Pickle
Mooli paratha with curd and pickle is a beloved part of the North Indian breakfast tradition, a stuffed griddle bread served alongside cooling curd and a little tangy pickle to make a comforting, well-rounded plate. The pleasure of it is the interplay between the warm, gently spiced bread and the cool curd and sharp achar served with it.
The defining feature here is the filling: grated white radish (mooli), which gives this paratha a flavour quite different from the potato, cauliflower or paneer versions. Radish carries a lot of water, so at BHARAT Flavours Of India it is salted and pressed before stuffing, drawing out the moisture so the filling does not turn the dough soggy. The grated mooli is then seasoned with ajwain, ginger, green chilli and fresh coriander before being sealed into the bread. The paratha is rolled fresh to order and pan-fried on the tawa griddle until it develops a golden-brown, lightly crisp exterior.
Our masalas are ground fresh and the curd on the side is set in-house. Cooked under our chef from Uttarakhand, the plate comes complete with chilled curd and a small portion of pickle, which is why it stands as a full meal in its own right and not just a bread. The spice level sits at a comfortable medium from the chilli and ginger, balanced by the cooling curd. Though it is traditionally a breakfast dish, it makes a filling and good-value meal at any time of day. For a lighter plate, the paratha can be cooked in oil and the curd left off.
Best ordered fresh — call ahead if you are coming straight after work. Visit BHARAT →
See also: the Breakfast menu · how our tandoor breads are made · tandoori dishes to pair with bread · North Indian food in Bangkok.