Winter is here, and with it comes an abundance of fresh seasonal produce that food lovers eagerly await. Among the winter vegetables, one that truly shines is the humble radish, or mooli. Its earthy flavor and crunchy texture make it a versatile ingredient in various dishes. Whether it's added to parathas, sabzis, or fresh salads, mooli never disappoints. But if you're really fond of radishes, there's a must-try dish this season: Murauri, a traditional Bihari-style poori made with grated mooli. This crispy, golden poori makes for a perfect winter dish and a delightful snack. It pairs wonderfully with chutney or aloo ki sabzi (potato curry) and is simple yet incredibly satisfying.

What Exactly Is Murauri?

Murauri, also known as mooli poori, is a Bihari specialty that incorporates grated radish (mooli) into the dough, along with spices, to create a crispy and flavorful poori. This dish is easy to make with simple, local ingredients, and it offers a warming meal perfect for chilly days. The best part? It can also double as a teatime snack!

Tips for the Perfect Texture in Murauri:

The key to achieving perfectly crispy, golden Murauri lies in the dough’s consistency. Grated mooli contains a lot of moisture, so it’s crucial to squeeze out the excess water before mixing it with the flour. Gradually add the flour to the mixture instead of dumping it all at once. This ensures the dough reaches the right texture for rolling out into soft, yet crispy, pooris.

How to Make Murauri | Winter Special Mooli Poori Recipe:

Making Murauri is relatively easy, and once you get the hang of it, you'll be preparing this delicious dish on repeat during the winter months. Here's a straightforward recipe to help you get started, shared by Instagram user @my_kitchenn_diaries:

Ingredients:

• 1 large mooli (radish), grated
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon kalonji (nigella seeds)
• 1 teaspoon ajwain (carom seeds)
• 1 teaspoon chili flakes (optional, for heat)
• 1 tablespoon grated ginger
• 1 tablespoon grated garlic
• 1 cup rice flour
• Salt to taste
• Fresh coriander leaves, chopped
• Oil for frying

Instructions:

1. Prepare the Poori Dough:

   • Start by heating water in a pan, then add ghee, kalonji, ajwain, chili flakes, grated ginger, grated garlic, and most importantly, grated radish (mooli). Let this cook for about a minute to release the flavors.
   • Add rice flour to the mixture and stir well. Cook for another 30 seconds to allow everything to combine properly.
   • Once the mixture has cooled a bit, transfer it to a plate and knead it into a dough. Make sure to knead it well to ensure a smooth consistency.
   • Add freshly chopped coriander leaves to the dough and mix them in.

2. Shape the Pooris:

   • Divide the dough into small, equal-sized portions and roll them into balls.
   • Lightly oil your rolling board and roll out each ball into a small poori, making sure it’s not too thick or too thin.

3. Fry the Pooris:

   • Heat oil in a kadhai (wok) or deep frying pan. Once the oil is hot, gently drop each poori into the hot oil.
   • Fry the pooris until they are golden brown and crispy on the outside and soft on the inside. You can lightly press them down while frying to help them puff up.
   • Once fried, remove the pooris from the oil and place them on a paper towel to drain any excess oil.

4. Serve:

   • Serve these hot, crispy Murauri pooris with a side of aloo ki sabzi (potato curry) or chutney of your choice. Enjoy them fresh as a hearty meal or as a tasty snack with your favorite beverage.