In a wide bowl, add wheat flour, salt, oil, ajwain and knead the wheat flour with water to a smooth dough.

If needed you can add 1 tsp oil again and give it a final knead and to make the dough more soft.

Cover and let the dough rest at least ten minutes.

Divide the dough into equal parts and make balls out of it.

Grate the radish and squeeze off all the water with hand.

Then add the water drained radish to a wide bowl.

Now add green chilli, ginger, coriander leaves, garam masala powder, red chilli powder and mix well.

Do not add salt to it now, since doing that will result in the radish releasing water again.

Take little portion at a time for the stuffing and mix salt as needed to that portion before you stuff it.

Take a atta dough ball.

Using the palm and your fingers press and spread the dough into a small round shaped puri.

Keep a tbsp of stuffing in the center, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.

Now gently roll the stuffed parathas to a size of a chapati or roti. (take care that the filling does not ooze out or tears the dough)

Now heat tawa and roast the paratha with ghee, oil or butter till golden brown on both sides.

Remove from tawa after both the sides are cooked well.

Follow the same process with the rest of the dough balls.

So the mooli ka paratha is ready to serve.

Serve along with white butter, curd, chutney, tomato sauce or pickles.