For the stuffing
Grated radish (mooli) 1 cup
Coriander leaves, finely chopped 2 tsp
Ginger, grated 1″ piece
Green Chilies, finely chopped 1
Salt to taste
Garam masala to taste
Ajwain 1/2 tsp
Oil to cook as required
Whole-wheat flour (Atta) dough, as you would do for any parantha/roti.
Place grated Radish in muslin cloth and squeeze the water out of it by pressing tightly.
place this grated radish or mooli in a dry bowl.
Add all the stuffing items to it and mix it properly.
Take a small ball of dough. Flatten the dough and roll it with a rolling pin.
Make medium sized chapatti. Put a spoon full of filling on the chapatti and cover it from the sides so as to seal it properly.
Now roll it into a round parantha and take care the stuffing should not come out.
On a preheated tawa (flat griddle plate), cook the parantha from one side, turn the side and cook from both the sides.
Brush the side with oil and turn the parantha, shallow fry till golden brown and crisp.
Serve Mooli parantha hot with yogurt (curd), butter and pickles or chutney.