Muli Paratha – Radish Stuffed Indian Bread

Muli Paratha is an Indian flat bread stuffed with white radish (aka daikon). Try this delicious variation of stuffed paratha with pickle, yogurt or just a little pat of butter…mmmm!

Prep Time: 15 minutes
Cook Time: 20 minutes
Serves: 4


White Radish (Muli/Daikon) – 1 1/2 pounds, peeled and shredded
Salt – to taste
Cilantro/Coriander – 5 sprigs, finely chopped
Green Chilies – to taste, finely chopped
Carom Seeds (Ajwain) – 1/4 tsp

For the dough:

Chapati Flour – 1 1/2 cups
Salt – 1/4 tsp
Oil – 1 Tbsp
Warm Water – 1/2 cup + 2 Tbsp

Extra Flour – for dusting
Oil – for pan frying


1. Mix Salt and Oil with Flour and add warm Water. Knead to form semi-firm dough.
2. Coat dough with few drops of Oil, cover and set aside for 15 minutes.
3. Sprinkle shredded Radish with Salt, mix well and set aside for 5-10 minutes. The salt will pull out the water from the Radish.
4. Squeeze out and discard all of the water from the Radish.
5. Add Cilantro, Green Chilies and Carom Seeds to the Radish. Mix well.
6. Divide dough into approx 8 balls. Divide Radish mixture into 8 portions.
7. Roll out one dough ball into a small disc using dry flour to prevent sticking.
8. Place one portion of Radish mixture in the center of the disc.
9. Wrap the dough around the Radish mixture to form a ball.
10. Dip the ball into dry flour once again and roll out the paratha.
11. Shake off any excess dry flour and place the paratha on a hot skillet or tava.
12. When bubbles appear, flip the paratha over.
13. Wait approx 30 – 40 secs and spread a little oil on the top. Flip the paratha back to the other side and gently press to cook.
14. Spread a little oil onto this side. Continue to flip and press until the appearance of raw dough has gone.
15. Store paratha in a covered or insulated container until ready to serve. Repeat with remaining dough.
16. Serve paratha hot with pickle, yogurt or butter.

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0 thoughts on “Muli Paratha – Radish Stuffed Indian Bread

    1. Hi Amrita,

      We have not tried the combination but it should taste good. You can try it out on one or two before mixing the whole batch together.

  1. I just roll out two thin rotis. Spread the muli on one roti and seal it with the other. Just roll out again slightly to combine. It works for me… Don’t even have to keep Squeezing out water.

  2. hi Hetal and Anuja,

    i tried this recipe and i added amchur powder and shredded carrot to the filling. it was really nice. thanks for the recipe


    AND DON’T forget to caution people regarding the BURPING (AAAGGHH..Smells AWFUL……..


  4. hello anuja & hetal…
    i just love your all receipes . its very simple, easy to understand. and it really helped me a lot, specially when living in usa ..with no experiance of cooking,…your receipes are blessing for me..thank you very much both of you.

    love shikha

  5. Hi Anuja & Hetal,

    I chanced upon your website y’day and I must admit that I’m hooked since then. Have watched most of the videos and will soon be trying out some stuff too.
    I noticed that in this recipe you used a food processor to knead the dough. Can you please tell me which one it is? I have a Black & Decker one and it totally sucks.

    Thanks & kudos to the two of you.

  6. I love this recipe! I’ve made it twice now and loved it both times. The second time I followed another commentor’s recommendation to dry-fry the mooli to help remove the water from the mooli (after letting it sit with salt and draining). This seemed to help A LOT and made it much quicker to make the parathas since I didn’t have to keep squeezing out the water. I also added some dhania powder and zeera powder while dry-frying — that was a nice addition.

    Thanks for the lovely recipe!

  7. Hey Hetal & Anuja,

    I am your biggest fan and have impressed all my guests with your recipes everytime !!

    I had one question though….regarding the chapati flour..I’m very much into healthy eating and so I wanna know what kind of chapati flour do you guys use? Is it whole wheat? When buying whole wheat atta what keywords do we look for on the package?

    1. Hi Vinda,

      We really like Laxmi brand chapati flour. Most of the chapati flour brands say “Whole Wheat” on them, but we have found that Laxmi produces softer and less “chewy” chapati.

  8. Hi anuja and hetal’
    I just love your recipe.I tried it with my mom and it was delicious.Thanks it was very helpfu;

    1. Hi, anuja and hetal

      can u please tell me the recipe of pani puri if u guys have.I want to make them please.

  9. I tried these parathas today – and they came out just awesome. I read the comments first and saw that many people were having problems with the water in the radish. Here are some tips – after squeezing out as much water as you can, do a dry saute of the shredded radish, stirring constantly till water evaporates. If you like onions, you can add finely chopped onions when you do the saute. You can also add more salt at this point to pull out any extra water. I also experimented adding finely chopped leaves from the radish (why waste a good thing…especially when the yield of the radish is so low after you have squeezed out the water). This does add a touch of bitterness, which can be cut by adding a squeeze of lemon and a pinch of sugar. I also added all masalas to the saute. The result was YUM!!

  10. Hi Hetal and Anuja,

    You ladies are doing a wonderful job. Congrats!!

    My mum used to salt the muli and keep it aside for the juices to ooze and then knead the flour along with it.This way you can avoid the problem with stuffing and make it like normal parathas. If the dough gets a bit soggy, dust it with a little bit of extra flour to a consistency which you are happy while rolling. Trust me its a lot easier than stuffing- effort wise as well as time wise, but tastes as good!! The same can be tried with Aloo parathas as well. This tip is handy for those like me who take ages to perfect the stuffing with everything coming out of the edges while roling.

  11. Hi Vaish,
    The rolling stone that we use in this video is a marble lazy susan. Rolling dough into perfect round parathas or chapatis just takes patience and practice.
    Thanks for the feedback.

  12. Really enjoyed the recipe. I have a hard time rolling the dough into perfect rounds. What kind of a rolling stone do you use…does it spin on it’s own like a lazy susan?

  13. Add a little (1/4 to 1/2c) shredded carrot with the radish (mooli) and the parathas will have a nice color. Green from the coriander and orange from the carrot. It doesn’t change the flavor much if at all.

  14. Hi Anuja and Hetal,
    Actually there is no fixed measurement of water as mooli already has in it and i just sprinkle little water while kneading dough and dough should be little bit dry than normal,my mom used to make like this and never faced any problem.

  15. Hi Anuja and Hetal,

    Thanks a lot for this recipe..I was really looking for it.My mom used to make it but i never liked mooli 🙂 u know ..but my husband has been asking for it from some i can prepare this for him.
    Thanks for your efforts and keep the good work going..
    Anuja one tip for you your chakla/marble slab is not very stable like mine :), i use drawer liner/gripper below it and it really made my life easier.

  16. Hi Nupur,

    Good to hear from you!

    Sounds like a great idea to mix the muli with the flour. Just wondering…how do we judge how much flour to use since we don’t know how much water will be released from the muli? Does your dough ever get too soft/wet? Please let us know. Can’t wait to try it this way.

  17. Thanks for sharing recipe,i always make mooli paratha by mixing all stuff with flour not stuffing ,so that the water in mooli get along with dough,i also add some onions also(reduces smell of mooli)and really taste gr8 but cant wait to try this version anyways thanks for recipe.
    Happy Diwali to :)Anuja n Hetal:)

  18. Hi Shalini/Reena,

    We will put gobi paratha on our list.


    Don’t add any more salt to the muli after sqeezing out the water. You can sprinkle it on while you are stuffing it in the dough. Even if you’ve squeezed the water out, if you wait some more time before stuffing, more water is sure to come. No way out :(.

    Using the squeezed water sounds like a brilliant idea! Thanks for the suggestion. I guess we would have to omit the salt in the dough recipe.

  19. I second the request to show how to make gobi paranthas! My all time favorite paranthas are gobi and muli. So thanks a lot!

    I make my muli paranthas the same way you have suggested above, but for some reason, my muli still keeps giving off water. The first couple paranthas are fine, but after that I have to squeeze out more and more water. Which means I’m squeezing out precious masala that I added later. Does that happen to you? Could it be because I add more salt after squeezing out the water?

    Also, I wanted to suggest, that instead of discarding the squeezed out water, use it to knead the dough for the paratha, or save it to use in place of water when you cook dal or something. I don’t like discarding water that probably has a lot of nutrients in it.

  20. Hello ladies,

    Thank u once again for sharing this recipe with us.Please show how to make gobi paranthas too!

    take care

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