Ingredients:

For the dough:

2 cups whole wheat flour
1/2 teaspoon salt
Water (as needed)
For the radish filling:

1 cup grated radish (mooli), squeezed to remove excess water
1 small onion, finely chopped
2 green chilies, finely chopped (adjust to your spice preference)
1 teaspoon grated ginger
1/2 teaspoon cumin seeds
1/2 teaspoon garam masala
1/2 teaspoon red chili powder
1/4 cup chopped cilantro (coriander leaves)
Salt to taste

Instructions:

For the dough:

Follow the same instructions as mentioned above for the Aloo Paratha dough.
For the radish filling:

Mix all the ingredients for the radish filling in a bowl until well combined.
Assembling the Mooli Parathas:

Divide the dough into equal-sized balls and the radish filling into smaller balls.

Roll out one dough ball into a small circle. Place one radish filling ball in the center and bring the edges of the dough together to enclose the filling.

Flatten the stuffed ball and roll it out gently into a paratha, about 6-7 inches in diameter.

Cook the rolled-out paratha on a griddle or flat pan over medium heat until both sides are golden brown, applying oil or ghee on each side.

Serve the Mooli Parathas hot with yogurt, pickles, or your favorite chutney.