Muli paneer paratha
Muli paneer paratha
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1 cup minus 3 tbsp whole
3 tbsp soy flour
1/4 tsp chilli powder
1/4 cup plus 3 tbsp (approximately) water
Oil/ghee for frying
Salt to taste
2.5 cups shredded radish/muli
3/4 cup packed, grated fat-free homemade
1.25 tsp finely chopped
2 finely chopped
3 tbsp finely chopped
1/2 tsp cumin powder
1/2 tsp fennel powder
Salt to taste
1 tsp oil
How to Make Muli paneer paratha
Wash radish thoroughly in running water. Peel the skin and shred the radish using a shredder.
Radish usually has a lot of water in it. So, squeeze it hard to remove the water content.
Save this water for making dough if you wish.
In a skillet or kadai, pour 1 tsp of oil.
When it is hot, add finely chopped ginger and saute.
Add finely chopped green chillies and saute until the colour of ginger changes to golden brown.
Add shredded radish and salt and fry for 5-10 minutes on medium flame or until the water content in the radish evaporates.
Add turmeric powder, fennel powder and cumin powder. Saute for a minute.
Add grated paneer and saute for 2-3 minutes.
Remove from flame and allow it to cool.
When it cools down slightly, add finely chopped mint and mix it well to combine.
To make dough:
In a mixing bowl, add whole wheat flour/atta.
Remove 3 tbsp of flour from it and add 3 tbsp of soy flour.
Then, add salt, chilli powder and turmeric powder.
Mix it well with your hands.
You can reserve this flour/atta for dusting.
Then, slowly add water/reserved radish water and knead it to a soft dough.
You might have to use your muscle power as you have to knead it for a couple of minutes. The kneading time varies from the brand of flour you are using.
Take a tsp of oil and coat the dough.
This will prevent the dough from drying while you are rolling out parathas.
Cover it with a cling wrap / kitchen towel.
Now, pinch a small part from the stuffing and make golf-size balls.
You should get around 5 balls.
Likewise pinch a portion of dough and make 5 equal-sized balls.
Take one of them, dust it with flour and roll it out using your rolling pin like you do for roti/chapatti.
Roll it into a circle around 10 cm in diameter.
Dust it with more flour if it is sticky.
Place the stuffing in the centre and wrap it from all sides to form a huge droplet like modak.
Then press it from the top to make it flat.
Dust it with flour and keep it aside.
Repeat this step.
Take the stuffed dough that was prepared first.
Roll it out gently using a rolling pin.
If the stuffing peeps out, dust a little bit of flour on the leak as you roll.
Heat the griddle / tava on medium heat and gently drop the rolled paratha.
Allow it to fry for 30- 40 seconds on one side or until you see small puffs on paratha.
Then flip it over and fry on the other side for another 30-40 seconds or until you see brown spots beneath.
Brush it with oil or ghee.
Flip it over and fry it longer if required.
Fry other parathas and serve with raita, pickle, dal or any kurma of your choice.
Recipe courtesy: Food for 7 Stages of Life
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.