• 1 large white radish
• 1½ cups whole wheat flour + for dusting
• Salt to taste
• 3 tsp ghee + for drizzling
• 2-3 green chilies, chopped
• ½ tsp red chili powder
• 1 small onion, chopped
• 2 tbsp. coriander leaf
• 1 tsp coriander powder
• ½ tsp dry mango powder
• A pinch of carom seeds (ajwain)
• Yogurt to serve

1. Start preparing your Indian stuffed flatbread by adding the whole wheat flour and a teaspoon of oil in a large mixing bowl. Gradually add the water and mix until the dough comes together.
2. Start needing until you get a smooth dough. Transfer it to a container, apply some oil on top of it, cover, and let rest for 15 to 20 minutes.
3. In the meantime, wash, peel the radishes, and grate them. Transfer the grated mooli to a bowl, add about ¼ to ½ teaspoon of salt to it, and leave it for 15 minutes.
4. After this time, you will see that the radish has released a lot of water. Drain and then squeeze the grated mooli to get rid of any moisture left in it.
5. Transfer the squeezed radishes to another bowl and add the chopped onion, carom seeds, coriander powder, red chili powder, mango powder, and coriander leaf, chopped green chili to it.
6. Mix all the ingredients together and now your mooli paratha stuffing is ready (do not add salt at this point).
7. Divide the prepared dough into 5 to 6 equal portions and shape them into balls. Take one of the balls, roll out to a round circle, and then apply little oil all over. In the meantime, heat a pan on medium-high heat.
8. Remember to make paratha as soon the dough is ready. If you keep the dough for a while, it will leave the water, becomes sticky and it will be difficult for you to roll it.
9. Spoon about 2 tablespoons of the mooli stuffing in the center and sprinkle with salt (do not overfill or it will be difficult to roll the mooli paratha). Bring all the edges together, pinch to seal, and flatten the dough with your hands.
10. Now roll the dough into a circle of 7 to 8-inch diameter with a rolling pin. Apply equal pressure while rolling so your mooli paratha turns round automatically.
11. Transfer the rolled bread to the hot pan. Cook the side for 1 to 2 minutes and then flip it. Apply about ¼ teaspoon of ghee on the half-cooked side and flip again.
12. Apply oil on the other side as well. Press with a spatula and cook the bread until there are golden brown spots on both sides. Repeat this process with the remaining dough balls.
13. You can serve your mooli paratha with plain yogurt or raita (onion tomato raita, palak raita, tadka raita) or pickle as a light meal or breakfast.

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