Muli (Radish) Masala Poori

Servings: 3-4
Preparation time: 5 minutes.
Boiling time: 8-10 minutes.
Making dough time: 3-4 minutes.
Frying time: 10-12 minutes.
Total time: 31 minutes.

This “Muli (Radish) Masala Poori” is my childhood favorite winter treat, filled with warmth and fond memories. During the winter season, it was often prepared at home and served hot with Green Chana Ghughani.

This dish belongs to traditional Bihari cuisine, where it is often prepared using rice flour as the basic ingredient. However, in my parents’ home, it was always made with wheat flour (aata) instead.

This variation gives the poori a softer texture while keeping the authentic flavours intact, reflecting how regional recipes are lovingly adapted within families.

“Muli (Radish) Masala Poori” is a delicious and traditional Indian bread prepared using grated radish mixed with spices and whole wheat flour.

It is especially popular in winter when fresh, juicy radish is easily available. The radish adds softness and a mild pungent flavour to the poori, making it aromatic and tasty.

This poori is usually enjoyed hot with Aaloo Matar Sabji, Pickle or a Simple Sabji, making it a comforting and satisfying meal.

Ingredients:

Wheat flour (Aata): 2 cups.
Muli (radish) grated: 1 cup.
Salt: 1 teaspoon
Ajwain (Carom seed): 1 teaspoon
Chilli powder: 1 teaspoon
Garam Masala powder: 1/2 teaspoon
Asafoetida: 2 pinch
Ghee (Clarified butter)/ Cooking Oil: for deep frying

Preparation:

Peel off and grate radish, boil/ microwave along with 2 tablespoon of water, keep aside ( I cooked this in rice cooker).
Take a wide vessel; put Aata, Ajwain, chilli powder, garam masala powder, asafoetida and boiled radish and knead them, if required, put small amount of water till the dough becomes soft; similar to chapatti dough.
Note: You may knead this in food processor too; it will be easy, kneading hot by hand is a bit difficult.

Method:

Divide dough into 12-15 parts and make the ball, roll with rolling pin till 2-3 inch diameter circle (as shown in the photo).
Heat oil in a pan on high flame to check if oil is ready or not, put a little piece of dough in the oil; it should come up slowly; otherwise wait for a while and test again. Deep fry all poori one by one or in batches (as per size of pan and quantity of ghee) on high flame, after they start to puff , slowly turn over.
Fry till it becomes golden brown; mouth watering “Muli (Radish) Masala Poori” is ready to be served as breakfast.