Muli Paratha – Radish Stuffed Indian Bread
Recipe type: Breakfast
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!
- White Radish (Muli/Daikon) – 1½ pounds, peeled and shredded
- Salt – to taste
- Cilantro/Coriander – 5 sprigs, finely chopped
- Green Chilies – to taste, finely chopped
- Carom Seeds (Ajwain) – ¼ tsp
- For the dough:
- Chapati Flour – 1½ cups
- Salt – ¼ tsp
- Oil – 1 Tbsp
- Warm Water – ½ cup + 2 Tbsp
- Extra Flour – for dusting
- Oil – for pan frying
- Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.
- Coat dough with few drops of Oil, cover and set aside for 15 minutes.
- Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.
- Squeeze out and discard all of the water from the Radish.
- Add Cilantro, Green Chilies and Carom Seeds to the Radish. Mix well.
- Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.
- Roll out one dough ball into a small disc using dry flour to prevent sticking.
- Place one portion of Radish mixture in the center of the disc.
- Wrap the dough around the Radish mixture to form a ball.
- Dip the ball into dry flour once again and roll out the paratha.
- Shake off any excess dry flour and place the paratha on a hot skillet or tava.
- When bubbles appear, flip the paratha over.
- 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.
- Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.
- Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.
- Serve paratha hot with pickle, yogurt or butter.