Muli Paneer Paratha | Step by Step Recipe

It is a universally known fact that opposite poles attract. That is what happened between us. But in the last 3 years I have noticed that we have so many things in common. So did we change? I am not really sure.  Both of our thought process has come to an harmony and lately we have been thinking alike especially when we want to make some decision. Same thing applies to food. We do have similar taste buds. If someone asks us to pick a favorite vegetable both of us will pick Radish. Yes, we are truly madly deeply in love with it. This literally makes my life easy in the kitchen. I hardly have any problem cooking for him unless it is meat/fish. He can only eat Chicken and nothing else. And I cannot eat chicken like how he does. But I wouldn’t say that is a major conflict. So coming back to our favorite vegetable, whenever I buy radish it finds its place either in Sambar or Kuzhambu. So this time I wanted to do cook something different. So I traveled from South to North and decided to make my favorite muli parathas. When I opened my refrigerator I saw a block of paneer desperately seeking some attention. And immediately my foodie mind reacted to it. What if I  add a dab of protein to parathas instead of using radish alone.  Hence I added soy flour to the dough and paneer to the stuffing. I knew this will make a  perfect and balanced meal for both of  us. This is how the idea of making Muli Paneer Parathas was born.

How it tasted?

If you are looking for a simple and nutritious home-style meal this will be it.  Just grab a paratha in your hand, tear a small piece dip it in curd/raitha and pickle and without any hestitation put it in your mouth. Humm…mmmm…yumm. Isn’t it delicious? Freshness of radish combined with earthy Indian cottage cheese with mildly falvored Indian spices and herbs(mint) makes it a super delicious paratha.  In short it is a perfect marriage of flavors.

Muli Paneer Paratha

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 65 minutes

Yield: 5 parathas

Ingredients

• 1 cup less 3 tbsp Whole Wheat flour / Atta
• 3 tbsp Soy flour
• 1/4 tsp Chili Powder
• 1/4 tsp Turmeric Powder
• 1/4 cup + 3 tbsp (approx) Water
• Oil / Ghee for frying
• Salt to taste
• ********* For Stuffing*********
• 2 1/2 cup Shredded Radish / Muli
• 3/4 cup packed Grated Fat free homemade Paneer
• 1 1/4 tsp finely chopped Ginger
• 2 finely chopped Green Chili
• 3 tbsp finely chopped Mint / Pudhina
• 1/4 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1/2 tsp Fennel Powder
• Salt to taste
• 1 tsp Oil

Cooking Instruction

• Wash radish thoroughly in running water. Peel the skin off and shred the radish using a shredder.
• Radish usually has lot of water in it. So squeeze it hard to remove the water content from radish. Save this water for making dough if you wish.
• In a skillet or kadai pour 1 tsp of oil. When it is hot add finely chopped ginger and saute for a bit.
• Add finely chopped green chili and saute until the color of ginger changes to golden brown.
• Add shredded radish, salt and fry for 5-10 minutes on medium flame or until the water content in radish evaporates.
• Add turmeric powder, fennel powder and cumin powder. Saute for a minute.
• Add grated paneer and saute for 2-3 minutes.
• Remove from flame and allow it to cool. When it slightly cools down add finely chopped mint and mix it well to combine.
• Lets make the dough when the stuffing is cooling down.
• In a mixing bowl add whole wheat flour/atta. Remove 3 tbsp of flour from it and add 3 tbsp of soy flour. Then add salt, chili powder, turmeric powder. Mix it well with your hands. You can reserve this flour/atta for dusting.
• Then slowly add water/reserved radish water and knead it to a soft dough. You might have to use your muscle powder as you have to knead it for couple of minutes. I normally knead it for at least 5 minutes. The kneading time varies from the brand of flour you are using.
• Take a tsp of oil and coat the dough. This will prevent the dough from drying while you are rolling out parathas.
• Cover it with a cling wrap / kitchen towel.
• Now pinch a small part from the stuffing and make golf size balls. You should get around 5 balls.
• Likewise pinch a portion of dough and make 5 equal sized balls. Take one of them dust it with flour and roll it out using your rolling pin like how you do it for rotis/chappati. Roll it into a circle around 10 cm in diameter. Dust it with more flour if it is sticky. Place the stuffing in the center and wrap it from all side to form a huge droplet like those Indian Modaks. Then press it from the top to make it flat. Dust it with flour and keep it aside. Repeat this step
• Take the stuffed dough that was prepared first. Roll it out gently using a rolling pin. If you think air is locked inside poke it with a fork to let the air out. This will prevent the stuffing from peeping out. If the stuffing peeps out, dust little bit of flour on the leak as you roll.
• Heat the griddle / tawa on medium heat, gently drop the rolled paratha. Allow it to fry for 30- 40 seconds on one side or until you will see small puffs on paratha. Then flip it over and fry on the other side for another 30-40 seconds or until you see brown spots beneath. Brush it with oil or ghee. Flip it over and fry it longer if required. Fry other parathas and serve it with Raitha / Pickle / Dhal or any Kuruma of your choice. I personally prefer to serve it with a bowl of curd/raitha and my favorite pancharatna mixed vegetable pickle.

Notes

You can use store bought paneer or you can make this fat free paneer at home.

Grate paneer as soon as you take them out of the refrigerator. Hence you can avoid it from crumbling.

You can avoid soy flour and use 1 cup of wheat flour instead. I wanted to add a protein boost to this recipe.

South Beach Diet

Use Canola oil / Olive oil while frying parathas. Serve it with fat free yogurt and pickle or dhal of your choice.

A glimpse from my kitchen

• Wash radish thoroughly in running water. Peel the skin off and shred the radish using a shredder.

• Radish usually has lot of water in it. So squeeze it hard to remove the water content from radish. Save this water for making dough if you wish.

• In a skillet or kadai pour 1 tsp of oil. When it is hot add finely chopped ginger and saute for a bit. Add finely chopped green chili and saute until the color of ginger changes to golden brown.

• Add shredded radish, salt and fry for 5-10 minutes on medium flame or until the water content in radish evaporates.

• Add turmeric powder, fennel powder and cumin powder. Saute for a minute.

• Add grated paneer and saute for 2-3 minutes.

• Remove from flame and allow it to cool. When it slightly cools down add finely chopped mint and mix it well to combine.

• Lets make the dough when the stuffing is cooling down.In a mixing bowl add whole wheat flour/atta. Remove 3 tbsp of flour from it and add 3 tbsp of soy flour. Then add salt, turmeric powder, chili powder. Mix it well with your hands. You can reserve this flour/atta for dusting.

• Then slowly add water/reserved radish water and knead it to a soft dough. You might have to use your muscle powder as you have to knead it for couple of minutes. I normally knead it for at least 5 minutes. The kneading time varies from the brand of flour you are using.

• Take a tsp of oil and coat the dough. This will prevent the dough from drying while you are rolling out parathas. Cover it with a cling wrap / kitchen towel and let it rest for couple of minutes.

• Now pinch a small part from the stuffing and make golf size balls. You should get around 5 balls. Likewise pinch a portion of dough and make 5 equal sized balls.
• Take one of them dust it with flour and roll it out using your rolling pin like how you do it for rotis/chappati.  Roll it into a circle around 10 cm in diameter. Dust it with more flour if it is sticky. Place the stuffing in the center.

• Wrap it from all side to form a huge droplet like those Indian Modaks. Then press it from the top to make it flat. Dust it with flour and keep it aside. Repeat this step.

• Take the stuffed dough that was prepared first. Roll it out gently using a rolling pin. If you think air is locked inside poke it with a fork to let the air out. This will prevent the stuffing from peeping out. If the stuffing peeps out, dust little bit of flour on the leak as you roll.

• Heat the griddle / tawa on medium heat, gently drop the rolled paratha. Allow it to fry for 30- 40 seconds on one side or until you will see small puffs on paratha. Then flip it over and fry on the other side for another 30-40 seconds or until you see brown spots beneath. Brush it with oil or ghee. Flip it over and fry it longer if required. Fry other parathas.

• 

• Serve it with Raitha / Pickle / Dhal or any Kuruma of your choice. I personally prefer to serve it with a bowl of curd/raitha and my favorite pancharatna mixed vegetable pickle.

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