Muli parantha is a very simple and healthy dish. In this recipe I have used red radish/muli. You can use whichever is available. When we were kids, I was a non fussy kid no not as much as my little bro, so my mom would do these paranthas, by sneaking in as much as grated mule and my bro would relish without know what’s in there sigh those days. The muli paranthas are soft and yum. So let’s start making them.
Preparation Time: 1 hour
Idle Time:20 minutes
Cooking Time: 2 minutes (each parantha)
makes: 10 paranthas
What you will need
2 cups grated radish/muli
2 cups wheat flour + for dusting
1 cup (finely chopped onions, green chillies and fenugreek leaves tightly packed)
1 tsp jeera
1 tsp salt
2 tsp vegetable oil + extra for cooking
¾ Th cup water (accordingly)
How to make
In bowl add the grated radish, onion, chillies, fenugreek leaves, salt and jeera, mix it well, then add the wheat flour mix it dryly and leave it for 20 minutes by covering it. After 20 minutes the dough will be a bit soft from water which is left by the radish, then accordingly you can add waster and make the dough like chapatti consistency. Then take lemon sized balls and roll into 6 inch diameter chapatti and cook it on the tawa by putting oil on both the sides, then it’s ready to serve with just raita /salad/ chutney pudi / gravy or anything.
You can add chilli powder if you want.
You can add carrots and coriander also.
Add water accordingly or the dough will become too sticky.