Wash, peel and grate the radish. Finely chop green chilli and coriander leaves.

In a bowl combine grated radish, green chilli, coriander leaves, red chilli powder, salt, cumin powder and garam masala powder. Keep aside for 10 minutes and squeeze out excess water from the grated radish mixture. Collect and keep aside.

In a bowl take wheat flour, salt and oil and use the radish-water extract to knead it into a smooth dough. Cover and keep for 10 minutes,

Divide into even sized balls and roll out each ball into a circular disc of 3 cms. Place a little radish filling in the centre of the disc and fold into a half-moon shape. Bring the edges together and gently pat down.

Dip the radish-stuffed ball in flour and very gently roll out into parathas. Take care not to press too hard or the stuffing will ooze out.

Heat a pan and fry the mooli paratha evenly on both sides, smearing a little oil/ghee on each surface.

Remove when golden brown and repeat the procedure with the remaining rolled-out discs.

Serve Mooli Paratha with curd, raita or pickle.