Preparation:

How to make paratha dough:

• In a large mixing bowl, take salt and whole wheat flour.
• Add water gradually and knead a dough which is firm as well as soft without any cracks.
• Apply some oil and cover with a lid for 15mins.

Recipe to make radish paratha:

How to prepare the stuffing:

• Place a metal strainer on a large bowl and grate the peeled radish.
• Squeeze the grated radish with hands to remove the excess water. You may have to do this action two to three times to squeeze out all the water.
• Now place a pan on stove, add squeezed radish, with green chillies and coriander leaves.
• Saute them in medium flame and add the jeera powder, garam masala, salt and chilli powder.
• Cook for five minutes until the raw flavor of radish disappears.

How to cook stuffed mooli paratha:

• Make equal sized(tennis ball size) balls from the prepared dough.
• Roll the dough into a thick 6-inch circle.
• Fill one tablespoon of the radish stuff in the middle of the chapati.
• Collect the corners and bring together. Dust with flour and press gently with a rolling pin.
• Do not worry if the stuff leaks while rolling. Radish oozes out water when pressed. Just cover with a piece of dough.
• Heat a Tawa, grease with butter or ghee and place the paratha carefully.
• Cook the bottom for few minutes, flip and apply some more ghee to cook the paratha.
• Remove from the tawa when golden brown spots appear.
• Serve hot with curd or masala curd or with any kind of vegetable gravy. It even tastes great with a simple pickle.