Take whole wheat flour and besan (gram flour) in a wide bowl.
2 Cups Whole Wheat Flour (Gehun ka Atta), 1/4 Cup Besan (Gram Flour)
Also add red chilli powder, saunf (fennel seeds), ajwain (carom seeds) and salt to the bowl. Mix all the ingredients.
1 Teaspoon Red Chilli Powder, 2 Teaspoons Saunf (Fennel Seeds), 1 Teaspoon Ajwain (Carom Seeds), 1 Teaspoon Salt, or as per taste
Rinse the radishes thoroughly. Peel and grate them and add them to the flour mixture.
2 Medium Sized Daikon Radish (Mooli), grated
Also add chopped green chillies and coriander leaves.
1 Green Chilli, 1/4 Cup Coriander Leaves (Cilantro or Dhaniya)
Add water slowly and knead to make a soft dough. Take care not to add too much water since the radish will leave some water.
Let the dough sit for 10 minutes.
Divide the dough into 6-8 equal parts.
Make small balls and flatten them using a rolling pin and a board.
Apply some oil or ghee on one side of the paratha. Then fold the paratha into half (semicircle). Apply some oil again and fold to make a quarter circle.
Flatten it again in shape of triangles.
Heat a tawa or girdle and put the paratha on the tawa. When the paratha is cooked from one side, reduce the flame and turn the paratha.
Apply oil or ghee on the top. Again turn and apply ghee on the other side as well.
Cook this way on low heat, till both sides turn golden brown. The paratha should become crispy from outside and soft & cooked from the inside.
Mooli paratha is ready. Serve it hot with plain yogurt, raita, pickle or green chutney.