Muli /Radish stuff paratha

• Servings: 3-4
• Soaking time: 6 hours.
• Preparation time: 10 minutes.
• Rolling paratha time: 1 minute(each)
• Roasting paratha time: 2 minutes(each).
• Total time: 13 minutes.

Delicacies from Punjab, ‘Indian paratha’ is now popular in all over the world. I used kasuri methy as a special ingredient to make dough for ‘Radish stuff paratha’. It is not only making paratha flavourful and tasty, but also makes it nutritious, which may be served with Mixed Vegetable Raita and  Stuffed Red Chilli Pickle/ Green Chutney.

“Muli /Radish stuff paratha”, is a wholesome North Indian flatbread that beautifully combines flavors with nourishment. Made by stuffing finely grated radish, often mixed with green chilies, fresh coriander, ajwain, and a pinch of spices, into whole wheat dough.

For generations, muli paratha has been a winter specialty, especially in Punjab, Haryana, and Uttar Pradesh, where fresh seasonal radish is abundant. Traditionally served hot with a dollop of Butter, tangy Pickle, or cooling Curd, it makes for a satisfying breakfast or lunch.

Ingredients:

For paratha:

• Wheat flour (Aata): 1 ½ cup
• Gram flour (Besan): ½ cup
•  Dry Kasuri methi:  2-3 tablespoon
• Salt: 1 teaspoon
• Ajwain (Carom seed):  ½ teaspoon
• Ghee: 100 gm (to be used during roasting paratha)
• Ghee: 20 gm (to be mixed with dough as moin)

For stuffing:

• Muli:  200 gm (2 no.)
• Chilli powder: 1 tablespoon
• Salt: 1 teaspoon
• Ajwain (Carom seed):  ½ teaspoon

Preparation:

For making stuffing:

1. Peel out the Muli (radish), Grate with the help of grater /food processor; put ½ spoon salt and mix well, keep aside for 10-15 minutes, then squeeze gently and take out extra juice (to reduce the wetness and to be used in making dough), keep it into mixing bowl and add all the stuffing ingredients, mix well, Now stuffing is ready.

For making dough:

1. Take a wide vessel; put Dry Kasuri methi, Besan, Aata, Ajwain, ghee and salt. Mix well
2. Add juice extracted from radish, knead them, if required, put water in small quantity till the dough becomes soft (The dough can be made in food processor also), Cover and Keep aside, to be used after 10 minutes.

Method:

1. Divide dough into 6-8 parts, make big lemon size balls.
2. Roll the ball in 5-6 inch diameter circle.
3.  Place 2 tablespoon stuffing in the centre of the circle.
4.  Fold it and seal the edges by pleating.
5. Fold the edges into the centre and join properly.
6. Now press this ball slightly with the help of palm.
7. Again roll this ball into the wheat flour.
8. Roll this ball with the help of rolling pin gently, till the 6 inch dia.
9. Now raw paratha is ready.
10. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
11. Place the rolled paratha on this.
12.  Cook for few seconds till it changes the colour.
13. Turn the other side and cook it by pressing gently by spatula.
14. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still be great)
15. (It only shows that rolling is not proper).
16. Apply some ghee and turn it.
17. Cook both sides by applying ghee as well as pressing it lightly.
18. Serve directly to the plate. Serve with “Cucumber raita” and “Gajar (carrot) & Gobhi (cauliflower) pickle“.
19. Garnish with homemade butter.
20. Yummy “Muli stuff (radish stuff paratha) paratha” is ready to serve.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

Muli /Radish stuff paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.