Mooli Paratha - 1 (White Radish Roti)

Dough - In a bowl, mix 2 cups of Wheat Flour with Salt to taste and a tbsp of Ghee, forming into smooth dough with Water as needed. Separate dough into golf-sized balls and set aside.

Mooli Mixture (Radish Filling) - Squeeze out all the water from a cup of grated White Radish and mix Salt to taste, 5 chopped Green Chillies, an inch of grated Ginger and set aside.

Paratha - For each dough ball, roll out the dough into a small circle and put around a tbsp of the raddish mixture in the centre. Bring the ends of the circle together and form into a ball. Seal the edges completely so that the stuffing does not come out. Roll out these dough balls into a 6-inch circle. Fry on a heated pan adding a bit of ghee around the edges to crisp it up.

Serve hot with Tomato-Chili Ketchup.