Ingredients

• 1 cup minus 3 tbsp whole wheat flour
• 3 tbsp soy flour
• 1/4 tsp chilli powder
• 1/4 tsp turmeric powder
• 1/4 cup plus 3 tbsp (approximately) water
• Oil/ghee for frying
• Salt to taste
• For stuffing:
• 2.5 cups shredded radish/muli
• 3/4 cup packed, grated fat-free homemade paneer
• 1.25 tsp finely chopped ginger
• 2 finely chopped green chillies
• 3 tbsp finely chopped mint
• 1/4 tsp turmeric powder
• 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