Knead the dough by mixing flour, and salt, and adding water little by little until you form a soft and pliable dough. Set aside.

Grate the white radish and squeeze the water from it with a cloth.

Add chopped green chillies, ground spices and salt to the grated mooli.

Now pull out a lemon-sized ball from the dough and roll it out into a small circle, about 5 cm on a flat floured surface.

Take 1-2 tbsp or two of the radish filling and place it in the middle.

Fold and join the edges with your fingers, press it down and seal it tight.

In the meantime, heat a griddle or flat pan. Roll out the stuffed dough ball in a round shape.

Add some oil to the pan and place the paratha in the centre, keeping it at medium-high heat.

Spread a generous amount of oil to cook the parathas. You want golden brown spots and light puffing up.

Flip the paratha a couple of times until the parathas are cooked evenly. Finish up the rest of the parathas the same way.

Serve Mooli Parathas hot with hot mango pickles or salted and spiced yoghurt.