Muli Paneer Paratha
- 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
- 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
- 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.