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.