Muli Paneer Paratha Recipe | Indian Flat bread

Muli Paneer Paratha

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.

Muli Paneer Paratha

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
Yields 6
Make this protein rich Muli Paneer Paratha with the goodness of radish, paneer and Indian spices. It makes a balanced meal for your family. Serve it with Raitha/Pickle or Dhal.
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Dough
  1. 1 cup / 175 gm Wheat flour /atta
  2. 1/4 tsp Red chili powder
  3. 1/4 tsp Turmeric powder
  4. Salt to taste
  5. 1/4 cup + 3tbsp water approximately
Stuffing
  1. 1 tsp Oil
  2. 2 1/2 cup + 2tbsp grated radish/muli
  3. 3/4 cup grated paneer packed
  4. 1 1/4 tsp chopped ginger
  5. 2 green chili finely chopped
  6. 3-4 tbsp finely chopped mint
  7. 1/8 tsp Turmeric powder
  8. 1/4 tsp cumin powder
  9. 1/4 tsp fennel powder
  10. Salt to taste
Instructions
  1. Wash radish thoroughly in running water. Peel the skin off and shred the radish using a grater.
  2. 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.
  3. 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.
  4. Add shredded radish, salt and fry for 5-10 minutes on medium flame or until the water content in radish evaporates.
  5. Add turmeric powder, fennel powder and cumin powder. Saute for a minute.
  6. Add grated paneer and saute for 2-3 minutes.
  7. Remove from flame and allow it to cool. When it slightly cools down add finely chopped mint and mix it well to combine.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. 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
  1. You can use store bought paneer or you can make this fat free paneer at home.
  2. Grate paneer as soon as you take them out of the refrigerator. Hence you can avoid it from crumbling.
  3. You can avoid soy flour and use 1 cup of wheat flour instead. I wanted to add a protein boost to this recipe.
Food for 7 Stages of life http://www.foodfor7stagesoflife.com/

 

Muli Paneer Paratha

A glimpse from my kitchen

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

RadishShred Radish

  • 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.

Squeeze Radish

  • 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.

Saute ginger and green chili

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

Add shredded radish

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

Add spices

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

Add grated paneer

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

Add chopped mint

  • 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.

Flour and spices

  • 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.

Add water to the flourKnead the dough

  • 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.

Add oil to coat the dough

  • 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.

Stuff radish masala

  • 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.

Rolling out parathasStuffing paratha

Stuffing ParathaStuffing paratha

  • 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.

Rolling parathasRolling parathasRolling parathasRolling parathas

  • 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.
  • Fry parathasFry parathas

Muli Paneer Paratha

  • 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.

Muli Paneer Paratha

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  1. I’m glued to the screen ….The beautiful pics are not allowing me to move any where :-) I have never added turmeric to the dough , next time will do that. Tempting looking parathas

    Deepa
    Hamaree Rasoi

  2. I so love the yellowish color from the addition of turmeric in parathas- I think you are the second one whom I have seen doing that! The stylish looks great- very dabba like & mooli parathas are my FAV!

  3. Oh this reminds me of my aunt who makes the best moli paratha ever. This looks fabulous. And yes I think we do get into a harmony after some years of being married. Not that we have come to that stage but we are better than before :-)

  4. I have never had mooli and paneer stuffing together. Also, you have added soy flour, does it add to the texture and flavour, or you just wanted to add some more nutrients to the dish? Do let me know. I am saving this recipe. If you have some time in hand, do visit my curry blog.

    • Thanks Purabi. Welcome to Food for 7 stages. Soy flour doesn’t really change the texture of this paratha as I have added only a small amount. My intention was to add more nutrients.

  5. My Indian neighbor friend made Paratha from scratch and I used to enjoy looking at how she makes. Now she is too busy to make her own so she ask some Indian lady for help who’s also a good Paratha maker. Your picture tutorial is amazing! I feel like I can just follow how you make this!!

  6. Liked the twist with soy flour, I’ll be trying it next time :-) Radish is not a fav in my family, now I have to think of this combo which might change their mind :-)

  7. Mmm this looks and sounds so fantastic! I love stuffed flatbreads. Btw I saw your photo on Dario’s site and while I prefer the first photo to the one you submitted I actually like the foil and disagree with his critique about that. As he himself says, it’s just his personal opinion. I think the foil is realistic and adds a nice brightness to the shot.

    • Thanks Xiaolu. I wanted to use a more authentic prop to present parathas. And this one was readily available.

  8. Wow, your blog is beautiful! I just love the photography and your stories. I haven’t done a moli paratha in a long time, this inspires me to add daikon to the grocery list.

  9. This is something I’ve longed to make but has always mystified me. Thanks for the step-by-step photos… now I can do it. Fabulous recipe and delicious but simple meal.

  10. Pingback: Indian-Inspired |

  11. I’m bookmarking this one right now! I’ve always loved mooli paranthas and paneer paranthas, but never thought of putting the mooli and paneer in the same dish. This is going to be a hit in my house :).

    And I love how you take the time to explain each step so well, it makes it so much easier to visualize. Thanks!

  12. Pingback: Weekly Meal Plan – Making everyday cooking easy

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