Muli Paratha (Raddish bread)

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Parathas are really filing and very good from the health point of view. We prepare plain parathas in our daily life but occasionally we tend to taste some vegetable parathas either stuffed or rolled as well. Today I would like to put up Muli paratha (White Raddish) at the request of a few of the viewers. I am putting up both the versions – stuffed as well as rolled. The ingredients for both the version is the same.

What you need to have:

1. Grated Muli – 1 cup

2. Onion (Medium) – 1

3. Garlic cloves – 2-3

4. Corriander leaves – A handful

5. Chilli powder – 1/2 Teaspoon

6. Turmeric powder – 1/2 Teaspoon

7. Garam Masala powder – 1/2 Teaspoon

8. Asafoetida powder – 1/2 Teaspoon

9. Cumin seeds – 1/2 Teaspoon

10. Lemon juice – 1/2 Teaspoon

11. Wheat atta as much as the mix holds

12. Salt As per taste

13. Cooking oil 1/4 cup

Ingredients of Muli paratha

What you do with what you have:

1. Wash, Peal and grate Muli(white Raddish) and keep aside. Chop onion and corriander leaves very finely as shown in the image above.

2. Grate coconut and chop garlic cloves also and keep aside.

3. Place a skillet on the flame with 2-3 teaspoons of cooking oil in it. On heating add grated muli from step 1 to it and keep stirring till the water/moisture in the muli evaporates. This dries it up as shown in the image below with a little change in colour.

Grated muli being warmed up

4. To the above cooked muli add chopped onion and corriander leaves from step 1, grated coconut, chopped garlic from step-2 and also add 1/2 teaspoon of each of the turmeric powder, chilli powder, garam masala powder and Asafoetida powder , lemon juice, salt as per taste and 2-3 teaspoons of cooking oil and mix it. The mix shown in the image below.

Paratha stuffing

5. Prepare a normal plain chapathi dough by mixing wheat atta , water, salt and a 2-4 teaspoons of cooking raw oil and knead it in such a way that it turns out to be elastic/pliable and smooth. Pinch out a 2″ diameter dough from it and stuff the masala in it. The dough , pinched out ball, the rolled small paratha and the stuffing being placed in the rolled paratha is as shown in the image below.

The dough, pinched out ball & the stuffing being placed in it

6. Just close the edges of the stuffed ball and roll it to the required thickness dusting in atta on a thick plastic sheet. Keep a chapathi tawa on the flame and sprinkle cooking oil on it. On heating , roast both the sides of paratha till it is done. It is as shown in the image below. Enjoy with tomato ketup.

Ready to serve stuffed Paratha with Tomato ketchup

Rolled Muli Parathas: With the above stuffing prepared, you can try the rolled Muli paratas.

1. To some stuffing from Step 3, add wheat atta as much as it holds and sprinkle a little water and cooking oil to make it a soft dough so that it should be easy to roll. The dough and the pinched out ball is as shown in the image below.

Rolled paratha dough & the pinched out ball

2. Dust the pinched out ball in wheat atta and roll it on a thick plastic sheet to the required thickness and fry/roast on the normal tawa sprinkling required quantity of oil on both the sides till done as shown in the image below.

Ready to serve rolled Muli paratha with Tomato ketchup

Relish with tomato ketchup or any side-dish of your choice.

How long it takes: 1 hour

No of servings: 8 parathas

What to remember:

1. While warming up grated Muli make sure that you keep stirring frequently, else the colour would turn to brown which in turn will make the colour of the parathas to deep red.

2. While preparing the dough for the stuffed parathas and knead it as smooth as possible adding sufficient quantity of oil and water so that while rolling , the stuffing would not come out and make it a big mess. The outer dough should be elastic and smooth. The dough turns out to be so when knead properly.

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13 thoughts on “Muli Paratha (Raddish bread)

    Bookmarks about Sheet said:
    October 15, 2008 at 12:01 am

    […] – bookmarked by 4 members originally found by jaimenm on 2008-09-26 Muli Paratha (Raddish bread) https://cuisineindia.wordpress.com/2008/08/29/muli-paratha-raddish-bread/ – bookmarked by 5 members […]

    swathi said:
    November 16, 2008 at 12:35 pm

    Thanks a ton. Iam south indian and did’nt know how to make them. this was easy and detailed

    prathibalrao responded:
    November 16, 2008 at 2:24 pm

    Hi Swathi,

    Thanx a lot for ur comments.

    Sanjukta said:
    March 22, 2009 at 4:47 am

    Good 1…..

    prathibalrao responded:
    March 22, 2009 at 5:46 am

    Hi Sanjukta,

    Thanx a lot for the same for visiting the blog.

    Onion Paratha « The Indian Food Court said:
    September 14, 2009 at 2:48 pm

    […] apart there are other less common ones ( for eg: Drumstick Greens Paratha, Moong Dal Paratha and Muli Paratha) one of which I am putting up today – Onion paratha. Try this with tomato sauce or butter, […]

    Ishita said:
    August 10, 2011 at 12:51 pm

    i dont really like adding garam masala to any of my stuffed parathas. Can i skip the garam masala and ginger garlic paste?

      prathibalrao responded:
      August 10, 2011 at 8:35 pm

      Hi Ishita,

      You can of course skip g.m if you like to.

    amit said:
    November 4, 2012 at 12:22 pm

    thanks alot,n its very nice.

    I M said:
    November 19, 2012 at 8:57 pm

    Really nicely given with all details .. Thanks

      prathibalrao responded:
      November 20, 2012 at 11:42 pm

      Hi,

      Do follow the same and the result will be awesome!!!!!!!!!!!!!!

    Kakoli Dutta said:
    December 12, 2013 at 8:21 pm

    I found it a great1. Thanks…

      prathibalrao responded:
      December 12, 2013 at 9:45 pm

      Hi Kakoli dutta,

      Did you try it out ???????? If not please do it.

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