FOR STUFFING-
Grate radish
Take the grated radish in a muslin cloth and squeeze all water.

Now take it in a plate and mix ajwain, salt, red chilli powder, garam masala, coriander powder and dry mango powder.

Add grated ginger, coriander leaves and chopped green chilli.
Mix everything well with hands.

FOR PARATHA DOUGH -
Take 1 cup of wheat flour in a bowl and add water in batches and knead the dough.
Keep it covered with for at least 20 minutes.

Making of parantha -

Pinch a medium-sized ball dough, roll little only.
Place the prepared radish stuffing in the center.

Hold the dough from all the sides together and press the pleats from the center.
sprinkle some flour and roll to a size of chapati.

ROASTING PARATHA-
Heat up tawa, place the rolled paratha and cook for a minute.
Flip it and apply ghee and press slightly.

Flip again once or twice till both the sides are cooked properly.

Take it in a plate and serve muli paratha with curd, pickle or butter.