Muli Paratha is an Indian flat bread stuffed with white radish (aka daikon). Try this delicious variation of stuffed paratha with pickle, yogurt or just a little pat of butter…mmmm!
Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4
Ingredients:
White Radish (Muli/Daikon) - 1 1/2 pounds, peeled and shredded
Salt - to taste
Cilantro/Coriander - 5 sprigs, finely chopped
Green Chilies - to taste, finely chopped
Carom Seeds (Ajwain) - 1/4 tsp
For the dough:
Chapati Flour - 1 1/2 cups
Salt - 1/4 tsp
Oil - 1 Tbsp
Warm Water - 1/2 cup + 2 Tbsp
Extra Flour - for dusting
Oil - for pan frying
Method:
1. Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.
2. Coat dough with few drops of Oil, cover and set aside for 15 minutes.
3. Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.
4. Squeeze out and discard all of the water from the Radish.
5. Add Cilantro, Green Chilies and Carom Seeds to the Radish. Mix well.
6. Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.
7. Roll out one dough ball into a small disc using dry flour to prevent sticking.
8. Place one portion of Radish mixture in the center of the disc.
9. Wrap the dough around the Radish mixture to form a ball.
10. Dip the ball into dry flour once again and roll out the paratha.
11. Shake off any excess dry flour and place the paratha on a hot skillet or tava.
12. When bubbles appear, flip the paratha over.
13. Wait approx 30 - 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook.
14. Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.
15. Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.
16. Serve paratha hot with pickle, yogurt or butter.
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October 23rd, 2008 at 1:25 pm
Hello ladies,
Thank u once again for sharing this recipe with us.Please show how to make gobi paranthas too!
take care
Shalini
October 23rd, 2008 at 2:57 pm
I second the request to show how to make gobi paranthas! My all time favorite paranthas are gobi and muli. So thanks a lot!
I make my muli paranthas the same way you have suggested above, but for some reason, my muli still keeps giving off water. The first couple paranthas are fine, but after that I have to squeeze out more and more water. Which means I’m squeezing out precious masala that I added later. Does that happen to you? Could it be because I add more salt after squeezing out the water?
Also, I wanted to suggest, that instead of discarding the squeezed out water, use it to knead the dough for the paratha, or save it to use in place of water when you cook dal or something. I don’t like discarding water that probably has a lot of nutrients in it.
October 23rd, 2008 at 3:07 pm
Hi Shalini/Reena,
We will put gobi paratha on our list.
Reena,
Don’t add any more salt to the muli after sqeezing out the water. You can sprinkle it on while you are stuffing it in the dough. Even if you’ve squeezed the water out, if you wait some more time before stuffing, more water is sure to come. No way out :(.
Using the squeezed water sounds like a brilliant idea! Thanks for the suggestion. I guess we would have to omit the salt in the dough recipe.
October 23rd, 2008 at 3:12 pm
Thanks for sharing recipe,i always make mooli paratha by mixing all stuff with flour not stuffing ,so that the water in mooli get along with dough,i also add some onions also(reduces smell of mooli)and really taste gr8 but cant wait to try this version anyways thanks for recipe.
Happy Diwali to :)Anuja n Hetal:)
Nupur
October 23rd, 2008 at 3:29 pm
Hi Nupur,
Good to hear from you!
Sounds like a great idea to mix the muli with the flour. Just wondering…how do we judge how much flour to use since we don’t know how much water will be released from the muli? Does your dough ever get too soft/wet? Please let us know. Can’t wait to try it this way.
October 23rd, 2008 at 8:43 pm
Hi Anuja and Hetal,
Thanks a lot for this recipe..I was really looking for it.My mom used to make it but i never liked mooli
u know ..but my husband has been asking for it from some time..now i can prepare this for him.
Thanks for your efforts and keep the good work going..
Anuja one tip for you your chakla/marble slab is not very stable like mine :), i use drawer liner/gripper below it and it really made my life easier.
October 26th, 2008 at 4:03 am
Hi Anuja and Hetal,
Actually there is no fixed measurement of water as mooli already has in it and i just sprinkle little water while kneading dough and dough should be little bit dry than normal,my mom used to make like this and never faced any problem.
November 16th, 2008 at 9:49 am
Add a little (1/4 to 1/2c) shredded carrot with the radish (mooli) and the parathas will have a nice color. Green from the coriander and orange from the carrot. It doesn’t change the flavor much if at all.
December 19th, 2008 at 5:30 pm
I’d like to invite you to have a look on a funny home-made decoration - the radish mouse on cold spread.
http://hubschrauber.wordpress.com/2008/12/18/maus-auf-brot-hors-doeuvre/
Best regards from Germany
Rosemarie