Go Back
Mulo Pur

Mulo Pur (Stuffed Radish, Bengali Style)

Mulo Pur. Roundels of winter radish. A tear-jerking spicy stuffing of poppy-seed and mustard paste. Coriander stems for freshness. Grated coconut to pacify the heat. Dipped in a batter and fried to a gorgeous golden. Divine !!!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Side Dish
Cuisine Bengali, Sylheti


  • 2 mulo or radish (approximately of 1.5inch diameter)
  • oil for frying

For the stuffing

  • 1 tbsp posto or poppy seeds
  • 1 tbsp yellow mustard seeds
  • 1/2 tbsp black mustard seeds
  • 2 tbsp coconut freshly grated
  • 3-4 green chillies finely chopped
  • 1 tbsp coriander stems fresh and finely chopped
  • 1/2 tsp turmeric powder
  • 1 tbsp mustard oil
  • salt to taste

For the batter

  • 1/2 cup rice flour
  • 1/2 cup besan or bengal gram flour
  • 1/4 tsp turmeric powder
  • 1/4 tsp kalonji or nigella seeds
  • 1/4 tsp salt


For the batter

  • In a bowl, mix the besan and rice flour. Sprinkle in the salt, kalonji and turmeric powder. Pour just enough water to form a thick batter. Mix well, ensuring there are no lumps. Keep aside.

For the stuffing

  • Soak the poppy seeds and mustard seeds in warm water, 15 odd minutes or so. Drain and keep aside.
  • Grind the poppy seeds, mustard seeds, coriander stems and green chilies with just a splash of water to form a smooth paste.
  • Heat the mustard oil in a pan, add the poppy seed - mustard seed paste, sprinkle in the salt, throw in the green chilies, cook over a low flame till the ‘pur’ (stuffing) is cooked and no longer sticks to the pan.
  • Add the freshly grated coconut, continue to cook for a further 2-3 minutes. Adjust seasonings, switch off the flame. Allow the ‘pur’ to cool to room temperature.

Assembling the Mulo Pur

  • Peel the radish, make 3-4 mm thick roundels as shown in the picture. You would need two slices to assemble one mulo pur.
  • Blanch the radish slices in a pot of boiling water with a pinch of salt, 5-7 minutes I would reckon, till the radish becomes tender, yet remains firm. (Take care that the radish doesn’t get overcooked and mushy)
  • Place ½ tsp stuffing carefully over one slice of radish, gently place a second slice over it as shown in the picture. Press lightly.
  • Heat the oil for frying.
  • Dip the stuffed radish in the batter, fry till golden brown on all the sides.
  • Keep aside on a kitchen absorbent towel. Serve hot.