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Radish Paratha (मुलीको पराठा)

About Radish Paratha (मुलीको पराठा)

Radish Paratha, or Muli ko Paratha, is a popular and nutritious flatbread in Nepal. It's a common breakfast or light meal, especially during the winter when radishes are abundant. It offers a flavorful and filling option, often enjoyed with yogurt, pickles, or chutney.

Picture of Radish Paratha

History

The history of Muli ko Paratha in Nepal is deeply intertwined with the country's agricultural practices and culinary traditions. Radishes have been a staple crop in Nepal for centuries, thriving in the cool, fertile soils of the mid-hills and Terai regions. As a readily available and affordable vegetable, it naturally found its way into various local dishes. Parathas, a type of flatbread, are common across South Asia. The combination of these two – grated radish stuffed inside a paratha – is believed to have emerged as a practical and tasty way to utilize the harvest. Over time, it has evolved into a beloved dish passed down through generations, becoming a symbol of Nepali home-style cooking. While precise historical documentation is scarce, the dish's widespread presence throughout Nepal, particularly in rural areas, suggests its long-standing role in Nepali cuisine.

Fact 1

Muli ko Paratha is a vegetarian dish, making it suitable for a wide range of dietary preferences.

How to prepare?

whole wheat flour - 2 cupsgrated radish - 1.5 cupsginger paste - 1 teaspoongarlic paste - 1 teaspoongreen chili paste - 1 teaspoon (or to taste)turmeric powder - 1/2 teaspooncumin powder - 1/2 teaspooncoriander powder - 1/2 teaspoonred chili powder - 1/4 teaspoon (optional)salt - to tasteoil/ghee - for cooking

Learn step by step to prepare Radish Paratha

  • 1
    Prepare the dough: In a bowl, combine the whole wheat flour with a pinch of salt and water. Knead to form a soft and smooth dough. Cover and let it rest for about 30 minutes.
  • 2
    Prepare the stuffing: In another bowl, mix the grated radish, ginger paste, garlic paste, green chili paste, turmeric powder, cumin powder, coriander powder, red chili powder (if using), and salt. Mix it well. Squeeze the extra water from the radish mixture, if any.
  • 3
    Make the parathas: Divide the dough into equal-sized balls. Take one ball and roll it out into a small circle.
  • 4
    Place a spoonful of the radish filling in the center of the rolled dough circle.
  • 5
    Bring the edges of the dough together to seal the filling inside. Flatten the dough ball gently using your palms.
  • 6
    Roll the stuffed dough ball into a thin, round paratha. Be careful not to press too hard to avoid breaking it.
  • 7
    Heat a flat pan (tawa or griddle) over medium heat. Place the paratha on the hot pan.
  • 8
    Cook the paratha for 1-2 minutes on each side or until lightly golden brown.
  • 9
    Drizzle some oil or ghee over the paratha and cook further until both sides are golden brown and crisp.
  • 10
    Serve hot with yogurt, achar (pickles), or chutney.
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