Grate the radish (mooli) and sprinkle half teaspoon of salt and mix. Leave for 5 minutes.

Squeeze out all the water from the mooli.

In a pestle and mortar, add garlic cloves, ginger, coriander seeds and cumin seeds and green chilies. Grind into a coarse paste. Add this to the squeezed mooli.

Add salt, red chili powder. Turmeric powder and sooji or aata. Fill the stuffing in the paratha and cook the parathas in oil or desi ghee.

Enjoy!