Muli Parantha

Muli Parantha


Muli parantha

Stepwise pictorial recipe of Woven Muli Parantha (Baked).

Muli Parantha is a renouned Indian Bread from the State of Punjab, India. Usually served in the breakfast, this parantha is very easy to make by just filling the grated radish mixed with spices in the rolled roti made with whole wheat flour.
However this Woven Muli Parantha (Baked) is just made with a difference to attract the children and make them falling in love with the food. In addition to Radish, this parantha carries the light flavors of Beetroot & spinach and finally baked with just 1% of oil.

So whole wheat flour, Radish, Beetroot, Spinach & just 1% Oil…. a total healthy combination.




(Plain Base)

Whole wheat flour ½ cup
Salt a pinch
Oil ¼ tsp
Water as required

(Green Dough)

Whole wheat flour ½ cup
Palak puree ¼ cup
Oil ¼ tsp
Salt a pinch
Water, if needed

(Red Dough)

Whole wheat flour ½ cup
Beetroot puree ¼ cup
Oil ¼ tsp
Salt a pinch
Water, if needed


White Radish (grated) 1/2 cup
Cumin seeds 1/2 tsp
Mango powder 1 tsp
Red chili powder 1/2 tsp
Coriander powder 1 tsp
Carom seeds 1 tsp
Garam masala powder 1/2 tsp
Salt 1/2 tsp
Ginger (grated) 1/4 tbsp
Green chilli (chopped) 1
Fresh coriander 1 tbsp


Oil as per need



1. Grate the Mooli (Radish) finely and squeeze the water out from the mooli completely, preferably with hands, and place the grated muli in a wide plate.

2.* Add the dry ingredients in the grated muli and mix well. Keep aside.



(For Base)

1. In a bowl sieve the whole wheat flour and add oil and salt. Mix well all the ingredients.
2. Add water to the flour and knead into a paratha dough. Keep aside.

(For Green Dough)

1. In a bowl sieve the whole wheat flour and add palak puree**, oil and salt. Mix well all the ingredients.
2. Add water (IF NEEDED) to the flour and knead into a stiff dough. Keep aside.

(For Red Dough)

1. In a bowl sieve the wheat flour and add beetroot puree***, oil and salt. Mix well all the ingredients.
2. Add water (IF NEEDED) to the flour and knead into a stiff dough. Keep aside.



1. Roll the red Dough with the help of a rolling pin and cut the dough with the help of a knife or pizza cutter into even strips, 1/2-inch to 3/4-inch wide, depending on how thick you want your parantha strips. Keep aside.

2. Repeat the same process with the green Dough.



1. Take a ball from the plain dough and roll it in the round shape. You need to roll this roti to the extent to which you want to keep your parantha’s diameter and thickness. Later you will not able to roll it further.

2. Place your roti on a flour dusted shelf and spread the mooli stuffing evenly and press the stuffing on the base with light hands. However leave some space on the edges. Apply some oil or water on the corners so that the edges of strips can be sticked.

3. Lay out 6 to 7 parallel strips of the dough of one colour (i choose red) on one side and the strips of other colour (green) on the other side, depending on how thick your strips are, on top of the muli stuffing.  Fold back every other strips.

4. Place one long strip of dough perpendicular to the parallel strips. Unfold the folded strips over the perpendicular strip.

5. Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Lay down a second perpendicular strip of dough next to the first strip, with some space between the strips. Unfold the folded parallel strips over the second strip.

6. Continue this process until the weave is complete over the top of the parantha.

7. Trim the edges of the strips with knife or pizza cutter.


8. Pre heat your oven to 180°C. Brush oil on the baking sheet, place parantha on it and brush oil on the parantha also. Place it in the middle rack of the oven.

9. Keep an eye on the parantha on regular interval and bring it our once done after about 15 minutes. It’s ready now.


Here it is……Woven Muli Parantha (Baked) is ready to be served.



Have your bite………



*If you like, you can stir fry the muli stuffing in 1 tsp of oil in a pan with all the ingredients for 2 – 3 minutes.

** For making palak puree, just boil 1/4 cup of roughly chopped palak with 1/8 cup of water till turn soft. Then grind it and make a fine paste.

*** Make the beetroot puree in the same way the palak puree is made.

1. Avoid using green chilly if making for the kids.
2. Serve the parantha hot otherwise it will turn crispy and hard being baked.
3. If parantha has turned little hard, just place it on a hot tawa from both the sides before serving.
4. This parantha is not recommended for regular servings because being baked, it will be little crunchy and slightly hard.  Although it can be made on tawa also but it will loose its colour and appearance after getting the black burnt spots of cooking.
It’s just a fun for the kids to attract them towards food because the kids usually run away from the food (a routine complaint of most of the parents).


  • elle
    Posted at 18:32h, 14 October Reply

    Incredible! There are so many creative ideas on your blog. I’ve never seen a parantha like this before!

    • Payal Bali Sharma
      Posted at 18:44h, 14 October Reply

      Moved by your kind words. Thanks a ton Elle. Stay in touch.

  • healthyindiankitchen
    Posted at 15:44h, 27 April Reply

    Wow! Great post… Can clearly see your hard work… It definitely paid off!! 🙂

    • Payal Bali Sharma
      Posted at 15:50h, 27 April Reply

      Good to hear your compliment. Thanks galore.

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