Take 2 cups of wheat flour and put ½ tsp of salt and 1 tsp of cooking oil in it. Mix them nicely first. Then add water as required and make a soft dough. Cover it and keep it aside for 10 minutes to set properly.

In the meantime, take 400 grams of radish, clean, peel, and cut them in smaller pieces. Then, grate them.

Grated radish will have lots of moisture in it. Squeeze them to extract the water. (Pro tip: Do not throw the water. You can use it in a curry or while making the dough for the paratha, if you have not made it already.)

Now, heat 2 tbsp of cooking oil in a frying pan on a low flame. When the oil is hot, put ½ tsp of cumin seeds and 1 piece of chopped green chili in it. Fry them for about half a minute.

Now, add ½ tsp of asafetida (hing) and ¼ cup of chopped onions in it. Fry them until the onions become soft.

Now, add the grated radish to it and mix nicely.

Then, add ½ tsp of turmeric powder, ½ tsp of red chili powder, ½ tsp of coriander powder, ½ tsp of dry mango powder (amchur), and ½ tsp of garam masala powder. Mix them nicely and cook on a high flame for only a minute or so. Check the doneness of the stuffing. (Pro tip: If you cook the radish for a long time at this stage, it will become soggy).

Switch off the gas stove. Let it cool for some time, then finally add salt to taste. Mix it nicely and keep it aside to cool down completely.

Now, knead the dough once again and take a small portion of it. Roll it in your hands to make a small peda. Use your fingers to shape it like a small bowl. Put a generous amount of radish stuffing in it.

Seal the dough bowl to make a ball. Put some dry flour on the rolling surface and flatten it with your hands a bit. Then use the rolling pin carefully and gently to make the paratha larger. Repeat the steps to make all the parathas. Keep them on a plate aside. (Pro tip: Alternatively, you can make a roti, spread a generous amount of stuffing on it, roll another roti, place it on top, and press the end with a fork to seal the two rotis.)

Heat a non-stick tawa over a medium or medium to high flame. Put the paratha on it and let it cook for about a minute. Flip it and apply cooking oil or ghee on the cooked surface. Flip it. Apply ghee on the other surface.

Flip it a couple of times to fry it nicely from all sides. Remove it from the tawa when done.

Your tasty homemade mooli paratha is ready to enjoy. Serve it hot with any sabji, green chutney, and Dahi with a bit of red chili powder sprinkled on it.