Muli Paratha | how to make muli ka paratha at home

03 Apr Muli Paratha | how to make muli ka paratha at home

Last Updated on July 12, 2019 by blessmyfoodbypayal

Muli Paratha | how to make muli ka paratha at home with step wise pictorial recipe.

Muli Paratha is a renounced Indian Bread from the State of Punjab, India. Usually served in the breakfast, this paratha 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 Paratha (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 paratha 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.

Muli paratha – recipe card

Muli Paratha | how to make muli ka paratha at home

blessmyfoodbypayal

Muli Paratha : made in a unique manner.

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Breakfast

Cuisine Indian

Servings 2

Ingredients

  

FOR DOUGH

(Plain Base)

• 1/2 cup Whole wheat flour
• Salt a pinch
• 1/4 tsp Oil
• Water as required

(Green Dough)

• 1/2 Whole wheat flour
• 1/4 cup Palak puree
• 1/4 tsp Oil
• Salt a pinch
• Water if needed

(Red Dough)

• 1/2 cup Whole wheat flour
• 1/4 cup Beetroot puree
• 1/4 tsp Oil
• Salt a pinch
• Water if needed

FOR MULI STUFFING

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

Additional requirement

• Oil as per need

Instructions

 

FOR MULI STUFFING

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

FOR PARANTHA DOUGH

(For Base)

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

(For Green Dough)

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

(For Red Dough)

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

MAKING RED & GREEN STRIPS

• 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 paratha strips. Keep aside.
• Repeat the same process with the green Dough.

STUFFING OF MULI

• 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 paratha's diameter and thickness. Later you will not able to roll it further.
• 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.
• 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.
• perpendicular to the parallel strips, place one long strip of dough. over the perpendicular strips, unfold the folded strips .
• Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Arrange a second perpendicular strip of dough next to the first strip, with some space between the strips. Reveal the folded parallel strips over the second strip.
• Continue this process until the weave is complete over the top of the parantha.
• Trim the edges of the strips with knife or pizza cutter.
• Pre heat your oven to 180°C. Brush oil on the baking sheet, place paratha on it and brush oil on the paratha also. Place it in the oven over the middle rack.
• Keep an eye on the paratha on regular interval and bring it our once done after about 15 minutes. It's ready now.
• Here it is......Woven Muli Paratha (Baked) is ready to be served.

Pictorial recipe of muli paratha

FOR MULI STUFFING

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 PARATHA DOUGH

(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.

MAKING RED & GREEN STRIPS

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 paratha strips. Keep aside.

2. Repeat the same process with the green Dough.

START STUFFING MULI

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.  perpendicular to the parallel strips, place one long strip of dough. over the perpendicular strips, unfold the folded strips .

5. Now take the parallel strips that are running underneath the perpendicular strip and fold them back over the perpendicular strip. Arrange a second perpendicular strip of dough next to the first strip, with some space between the strips. Reveal 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 paratha on it and brush oil on the paratha also. Place it in the oven over the middle rack.

9. Keep an eye on the paratha 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………

NOTE

*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 paratha hot otherwise it will turn crispy and hard being baked.
3. If paratha has turned little hard, just place it on a hot tawa from both the sides before serving.
4. This paratha 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).