Muli paneer paratha

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Bread Recipe
Cuisine: Indian Recipe
Difficulty: Hard

Take a look at more Bread Recipes. You may also want to try British Cheese and Onion Bread, Fiesta Cheese Bread, Gakhar (Baked Parathas), Cheese and Spinach Quesadillas

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  • 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