In a large mixing bowl or standing mixer bowl, add the wheat flour, salt, and 1 tablespoon oil Give it a quick mix.

Now gradually add little water at a time and keep kneading to make a soft and smooth dough.

Add the remaining 1 teaspoon of oil, give it a final knead, cover and let it rest on the countertop for 15-30 mins.

Peel the mooli and grate it using the bigger (coarse) side of the grater or food processor. Let it stand for 10-15 mins. You can also add some salt to it and mix.

After 10-15 mins, you will notice the mooli has released water, drain it. Work in batches to squeeze off excess water by either squeezing mooli with your hands (wear gloves to prevent an itchy feeling), muslin cloth, or my favorite way using a potato ricer/masher (this works the best). Transfer this squeezed, dry mooli to another clean bowl.

Add the rest of the ingredients like onion, green chilies cilantro, and all spices - ajwain, red chili powder, cumin seed powder, coriander powder, dry mango powder, and garam masala. Do not add salt at this point.

Mix well and Mooli Paratha stuffing is ready.

Divide the dough into 5-6 parts. Start heating a flat tawa (griddle) on medium heat.

Take one portion of the dough, dip it in whole wheat flour and roll it into a 3-4" diameter circle using a rolling pin and some dry wheat flour.

Apply ghee at the center of this circle and place 2-3 tablespoons of the stuffing on it. Sprinkle salt lightly and give it a quick mix.

Bring all the ends together and pinch to seal tightly.

If there is some additional dough at the peak after sealing, remove it and flatten the stuffed dough ball with your hands.

Step by step photos showing how to cook the stuffed paratha on a griddle.

Dip the stuffed flattened dough into the wheat flour and keeping the joined ends part facing upwards roll it into a 6"-7" diameter circle. Use wheat flour to roll as required. Apply equal pressure while rolling so it turns automatically.

Make sure this process is quick as the more it sits, the salt will cause mooli to ooze water and might cause the dough to stick to the rolling pin and make rolling difficult.

Transfer rolled paratha on the hot tawa. Cook for about a minute and then flip. While the other side is cooking, apply ghee on the side facing up.

Again flip and cook the side with ghee by pressing with a spatula till it's well done and golden in color with brown spots. Repeat the process for the other side too.

Keep flipping and cooking until both sides are well-cooked, with brown spots and golden in color, some parathas might fluff up too depending on how you roll them.

Remove from tawa and place on serving plate or stack in casserole or roti basket to keep warm until ready to serve. Similarly, make the remaining parathas.

Serve Mooli Paratha hot topped with a dollop of butter with a side of yogurt or raita, pickle, or green chutney. Enjoy!!