Comments on: Muli Paratha – Radish Stuffed Indian Bread

By: neeta

neeta — Sat, 22 May 2010 11:35:58 +0000

hi!very nice

By: Archana

Archana — Wed, 27 Jan 2010 00:33:01 +0000

Hi Anuja & Hetal,

I chanced upon your website y’day and I must admit that I’m hooked since then. Have watched most of the videos and will soon be trying out some stuff too.
I noticed that in this recipe you used a food processor to knead the dough. Can you please tell me which one it is? I have a Black & Decker one and it totally sucks.

Thanks & kudos to the two of you.
Archana

By: A cook in NY

A cook in NY — Sat, 16 Jan 2010 01:33:47 +0000

I love this recipe! I’ve made it twice now and loved it both times. The second time I followed another commentor’s recommendation to dry-fry the mooli to help remove the water from the mooli (after letting it sit with salt and draining). This seemed to help A LOT and made it much quicker to make the parathas since I didn’t have to keep squeezing out the water. I also added some dhania powder and zeera powder while dry-frying — that was a nice addition.

Thanks for the lovely recipe!

By: divya

divya — Wed, 04 Nov 2009 20:46:23 +0000

Even i mix grated mooli with flour so juice od mooli can be used.Add the flour as required.

By: hetal

hetal — Wed, 28 Oct 2009 02:45:48 +0000

Hi Vinda,

We really like Laxmi brand chapati flour. Most of the chapati flour brands say “Whole Wheat” on them, but we have found that Laxmi produces softer and less “chewy” chapati.