Mooli pooriyan also known as mooli ki puri, or murauri aka radish poori, is a traditional Indian dish particularly popular in Bihar. This recipe not only showcases the versatility of radish but also provides a delightful twist to traditional Indian breads

Mooli ki puri is quite different from mooli ka paratha. Mooli ka paratha is made with spiced raw grated radish. For the puri the radish is kneaded in the rice flour to make soft spiced dough. It is then rolled out into small disc and deep fried.

To prepare the dough for the puri, just simmer the water and add all the ingredients. Mix well. Remove and cool slightly and then add cilantro and knead into soft dough. If the dough is too dry, add more water; if too loose, incorporate more rice flour.
Mooli pooriyan is similar to Sindhi Pakwan, which is served with split chickpea curry. The puris are made with spiced wheat flour dough.

I found out after a number of hit and trials, that the best way to roll these puris is to roll it out between 2 parchment papers. If you would like to have a perfect round puris, use a round cookie cutter.

These puris can be stored for 2 to 3 days, making them ideal for travel or meal prep. They make the perfect bread for breakfast or lunch as it is packed with flavour and pairs well with yogurt, pickle, or chutney. Try this quick and easy recipe today!