Mooli Paratha

Mooli Paratha

Easy Mooli Paratha recipe by Mum. Make your breakfast simply delicious!

Do try it out 🙂

Ingredients For the dough

  • Wheat flour – 2 cups
  • Oil – 1 tbsp
  • Salt – as required

For the stuffing

  • Grated Mooli / Radish  –  1 cup
  • Green chilies finely chopped  – 2
  • Garlic finely chopped – 1 large clove
  • Turmeric powder – 1/4 tsp
  • Garam masala powder – 1/4 tsp
  • Red chili powder – 1/2 tsp
  • Coriander powder – 1 tsp
  • Dry mango powder – 1/4 tsp
  • Cumin seeds  – 1/2  tsp
  • Coriander leaves finely chopped  – 2 tbsp
  • Salt – as required


  • Grate the radish and squeeze out as much water as you can. You can use this water to make the dough.
  • In a large bowl add the flour and salt, mix it well. Then add the radish water little by little to make a soft dough. Add the oil and knead it well. Keep it aside covered  for 10-15 minutes.
  • Add all the ingredients from green chilies to salt to the grated radish ( Do squeeze out the excess water if any from the grated radish) . Slightly crush the cumin seeds, finely chopped green chilies and garlic before adding. You can add radish leaves if you wish to instead of the coriander leaves.
  • Divide the dough into equal portions and make small balls. Flatten each  ball a little and place the stuffing inside, then bring all the edges together and seal it completely so that the stuffing doesn’t come out. Now roll this with a rolling pin to make a paratha to the thickness you desire.
  • Heat a tawa and shallow fry with oil or butter on both sides on medium flame till golden brown.
  • Serve hot with curd (sprinkled with pepper) and any pickle of your choice.

Variation: For those who do not wish to make a stuffed paratha, here is a simple method to make these yummy parathas quickly.

  • Add all the ingredients to the wheat flour with little water if required and knead it well with oil into a soft dough.
  • Divide the dough into equal portions and roll them into thick parathas.
  • Heat a tawa and shallow fry with oil or butter on both sides on medium flame till golden brown.
  • Serve hot with curd (sprinkled with pepper) and any pickle of your choice.

Mutton Kheema Samosa

Samosas! The yummiest Indian snack!

Mum would make crispy Samosas with amazing fillings – Mutton Kheema, Potato, Egg, and many more!

Do try the Mutton Kheema Samosa 🙂

Mutton Kheema Samosa

Mutton Kheema Samosa
Image: Noor’s Recipes

Ingredients :

Mutton Kheem Stuffing:

  • Mutton Kheema / minced meat – 1 cup
  • Fresh green peas – 1/3 cup
  • Finely chopped onion – 1 medium sized
  • Finely chopped tomato – 1 small
  • Finely chopped green chillies – 2
  • Finely chopped coriander leaves – 2tbsp
  • Thinly sliced onion – 2 tbsp
  • Ginger garlic paste – 1tsp
  • Red chilli powder – 1 tsp
  • Coriander powder – 1/2 tsp
  • Garam masala powder – 1/4 tsp
  • Turmeric powder – 1/4 tsp
  • Salt – as required

Dough :
Maida / All purpose flour – 2cups
Salt and water as required


Mutton Kheema Stuffing:

  • Heat a little oil in a Kadai. Add the finely chopped onions and fry till golden brown
  • Add the ginger garlic paste and fry till raw smell goes
  • Add the tomatoes and cook until soft
  • Add the green chillies and all the powders including salt
  • Add the kheema and fry for sometime. Add the green peas
  • Cook on medium flame and stirring occasionally until the kheema and peas are done. (Kheema cooks faster. Add a little water if required)
  • Add the thinly sliced onions and coriander leaves and fry for a few seconds
  • Remove from fire and keep it aside

Dough :

  • Add the flour and salt in a bowl
  • Mix water needed to make a stiff dough
  • Grease your hands with a little oil and knead the dough
  • The dough should not be too soft

How to make the samosas

  • Make small even sized balls from the dough
  • Roll it with a rolling pin into a circle
  • Cut the circle into 2 halves
  • Make a paste with 1 tbsp flour and 2 tbsp water. Apply it on all the sides
  • Bring both the ends of the semi circle to form a cone
  • Hold the cone upside down and fill it. Then seal it completely
  • Continue the same with the remaining dough
  • Refrigerate for half an hour. This makes the samosas crispy
  • Heat oil in a Kadai for deep fry. Once the oil is hot, deep fry the samosas until they turn slightly golden brown on low heat
  • Serve the hot crispy samosas with pudina chutney

Note: If you want to, add a little dill leaves  (After adding the peas). This is purely optional. This will definitely give  a different and unique  taste.

Paya / Lamb Soup

Paya soup is the tastiest and healthiest of all soups. Mom used to prepare this often when we were kids. This is very good for growing children and new mothers. My Granny  says paya soup was prepared traditionally on charcoal overnight and tastes the best.

Photo Courtesy: Mujahid Khaleel

Photo Courtesy: Mujahid Khaleel

  • Lamb trotters (paya) – half a dozen
  • Onion                              – 1 small
  • Tomotato                         – 1 medium
  • Ginger garlic paste          – 1 tbsp
  • Green Chillies                  – 5-6
  • Red Chilli powder             – 1 tsp
  • Pepper powder                 – 1 tsp
  • Garam masala powder     – 1/4 tsp
  • Coriander powder             – 1 tsp
  • Turmeric powder             – 1/4 tsp
  • Coriander leaves            – 2 tbsp
  • Water                              – 5 glasses
  • Salt                                 – as required
  •  Oil                                 –  1 tsp
  • Coconut paste                – 2 tbsp ( optional)
  • Wash the paya thoroughly by soaking them in luke warm water with a little salt for sometime.
  • Heat 1 tsp oil in a pressure cooker and fry the onions, ginger garlic paste, tomato and chilies for 2 minutes.
  • Then add the paya and fry for some more time till the raw smell goes.
  • Add all the powders and coriander leaves.
  • Fry for 2 minutes. Add the water.
  • Allow it to boil and pressure for about 1 hour on low heat.
  • Remove from fire. Serve in a bowl with some more pepper powder if desired.
  • Add coconut paste if you want the soup to be a little thicker to be served with rotis.
Mom used to serve us paya soup with rice rotis. Serve with any rotis you like 🙂

Aloo Paratha

Mummy’s delicious Paratha’s would kick start our day 🙂

From aloo to paneer, Mum made the most amazing Parathas for us.

aloo paratha

aloo paratha

Here is our favourite aloo paratha 🙂


For the dough

  • Wheat flour – 1 ¾ cup
  • Maida – ¼ cup
  • Salt – 1 tsp

For the stuffing

  • Potatoes – ½ kg
  • Green chillies – 8
  • Ginger-garlic paste – ½ tsp
  • Turmeric powder – ¼ tsp
  • Garam masala powder – ¼ tsp
  • Cumin powder – ¼ tsp
  • Finely cut coriander leaves
  • Salt


Cook potatoes. Peel and mash

Add the rest of the ingredients to the mashed potatoes

Make medium sized balls from the dough. Flatten each ball and put the filling inside. Close and seal well all around. Press and dredge in wheat flour and roll out into thick parathas.  Heat ‘tawa’ and fry the parathas using oil. Serve hot with curd or ketchup 🙂

Welcome to Noor’s Kitchen :)

This Blog is the brainchild of my sisters – Shazia, Nazia (my twin sis) and me.

Dedicated to Mum, we are happy to share delicious recipes that Mum loved to cook.  She has collected them over the years.

She loved baking, cooking, and experimenting with food, no matter rain or shine. And most amazing of all, she spread her love and charm by serving food to all those who came home.

The recipes share here are prepared by my lovely sisters and made attractive by my Jeeju, Mujahid Khaleel’s photography.

Hope you all enjoy the recipes and share yours with us 🙂