Crisp, peppery, and hydrating, radish is a winter favorite used in parathas, salads, sabzis, and pickles. Packed with fiber, vitamin C, and digestive enzymes, it supports gut health and metabolism. Whether enjoyed raw for crunch or cooked for mild sweetness, these farm-fresh moolis are tender and clean, with fresh green tops when in season.
 
Featured Recipe – Mooli Paratha
Ingredients:
1 cup grated radish (squeezed to remove water)
1–2 chopped green chilies
1/2 tsp ajwain (carom seeds)
1/2 tsp red chili powder
Salt to taste
1 cup wheat flour
Ghee or oil for cooking
Instructions:
Mix flour with a little water and knead into a soft dough. Rest for 10 mins.
Mix grated radish with salt, chilies, ajwain, and chili powder.
Roll out dough, place stuffing, seal and roll again.
Cook on hot tawa with ghee until golden brown.
Serve hot with curd or pickle.