1. Make a semi soft dough with salt.
2. Cover and keep aside.
3. Grate the mulis. Smear salt and mix well.
4. Keep aside for 15 to 20 minutes.
5. Squeeze out the water completely.
6. Add coriander leaves, green chillies, cumin seeds and red chilli powder.
7. Mix well. Divide the dough into equal portions.
8. Roll out a portion into a small roti, apply little ghee on it.
9. Place about11/2 tbsp of the muli mixture in the centre of the roti.
10. Gather the outer edges. Dip into four and roll it out into a slightly thick paratha.
11. Roast on a pre-heated tawa on a medium flame till both the sides are golden, applying ghee (approximately 1 tsp) while turning sides.
12. Serve hot with plain curds or any raita.

Note: All parathas can be served with a dollop of butter on them.