Muli Paratha

All You Need:

• 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

 The Recipe:

•  Wash radish thoroughly, peel and shred it.  
• 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. 
• 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. 
• 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 well.
• Slowly add water/reserved radish water and knead it to a soft dough.Coat with a tsp of oil.
• Cover it with a cling wrap / kitchen towel.
• Divide the stuffing into 5 golf size balls.
• Likewise divide the dough into 5 equal sized balls. Take one of them, roll into a circle and place the stuffing in the center and wrap it from all sides Then press it from the top to make it flat.
• Dust it with flour and 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.