Muli Paratha (Radish Paratha) Recipe

Introduction

Muli Paratha, a traditional Indian flatbread, is a beloved breakfast staple, especially during the winter season. Made with grated radish (muli), whole wheat flour, and a medley of spices, these stuffed parathas are not only flavorful but also incredibly nutritious. Packed with fiber, vitamins, and antioxidants from radishes, this recipe is an excellent choice for a diabetic-friendly meal that’s both wholesome and satisfying.

Serve these parathas fresh off the griddle with a tangy lemon pickle and a bowl of spiced yogurt (masala curd) for a breakfast that delights the palate and energizes the body.

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Ingredients

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Nutritional Information

Note: Nutritional values are approximate and can vary based on portion size and specific ingredients used.

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Preparation Time

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Servings

This recipe yields approximately 4 parathas, making it ideal for serving 2-4 people.

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Step-by-Step Instructions

1. Prepare the Ingredients

• Begin by peeling and grating the radishes (muli). Squeeze out excess water from the grated radish to prevent the dough from becoming too wet. Save the water for kneading the dough later if needed.
• Gather all other ingredients, including spices, flour, and oil, ensuring everything is within easy reach.

2. Mix the Dough

• In a large mixing bowl, combine the grated radish, red chili powder, turmeric powder, cumin seeds, asafoetida, sunflower oil, and salt.
• Gradually add the whole wheat flour to the radish mixture. Mix thoroughly, adding a little water as required to knead a soft, pliable dough. Avoid making the dough too sticky or too dry.
• Cover the dough with a damp cloth and let it rest for 10 minutes.

3. Divide and Roll

• After resting, divide the dough into equal portions, shaping them into smooth balls.
• Lightly dust a clean surface with flour. Roll out each dough ball into a medium-sized, thick circle (approximately 6-8 inches in diameter).

4. Cook the Parathas

• Heat a tawa (griddle) over medium heat. Once hot, place a rolled-out paratha onto the tawa.
• Cook for about 1-2 minutes until you notice bubbles or brown spots forming on the underside. Flip the paratha.
• Drizzle a small amount of oil around the edges and on the surface. Press gently with a spatula to ensure even cooking. Flip again and cook until both sides are golden brown.

5. Serve and Enjoy

• Serve the hot parathas immediately with lemon pickle and a bowl of chilled masala curd. For added indulgence, a dollop of butter on the paratha is a wonderful addition.

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Tips for Perfect Muli Parathas

1. Squeeze Radish Properly: Radish releases a lot of water. Be sure to squeeze it well before mixing it with flour to avoid overly sticky dough.
2. Use Radish Water: The reserved radish water can be used for kneading to retain its flavor.
3. Control Spice Level: Adjust the amount of chili powder based on your heat tolerance. For a milder version, reduce the chili powder and add finely chopped green chilies sparingly.
4. Optional Fillings: For stuffed parathas, you can prepare a radish filling separately with spices and use plain dough to encase it.

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Pairings

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Muli Paratha is a versatile dish that can be enjoyed as a hearty breakfast, a satisfying brunch, or even a light dinner. This recipe’s perfect balance of earthy wheat flour, spicy radish, and aromatic spices makes it a comfort food classic. Whether served with traditional accompaniments or enjoyed on its own, these parathas are sure to bring warmth and happiness to your table.

Bon Appétit! Or as we say in India, “Swadisht Bhojan Karein!”