Muli Parantha is a popular Indian flatbread made with grated radish and whole wheat flour. It is a popular breakfast dish in North India and is usually served with yogurt, pickles, and chutney. The dough is made with whole wheat flour, grated radish, carom seeds, salt, and oil. The dough is then rolled out into a thin circle and cooked on a hot griddle. The parantha is then served hot with a dollop of butter or ghee.Muli parantha can aso be made by making a filling with grated radish and then stuffed in wheat dough, rolled and made into a parantha.
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In a large bowl, mix together the flour, salt and oil.
Add enough water to make a soft dough. Knead the dough for 5 minutes.
Cover the dough and let it rest for 15 minutes.
In a separate bowl, mix together the grated radish, carrot, onions, coriander leaves, red chilli powder and garam masala.
Divide the dough into 8 equal parts.
Take one part of the dough and roll it into a circle.
Place a spoonful of the vegetable mixture in the center of the circle.
Bring the edges of the circle together and seal the edges.
Roll the parantha into a circle again.
Heat a tawa or griddle and place the parantha on it.
Cook the parantha on both sides until golden brown.
Brush the parantha with ghee and serve hot.
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