First grate the muli, squeeze the grated muli to remove excess water and then use that water to knead the dough. Prepare the stuffing after kneading the dough.

Take squeezed mooli, chopped green coriander, chopped green chilli, red chilli powder, garam masala powder, turmeric powder and coriander powder in a bowl.

Mix them properly. Stuffing is ready. Divide it into 6 equal portions.

Take 1½ cup wheat flour, 2 teaspoons oil and salt to taste in a bowl. Knead smooth and soft dough using water squeezed from shredded mooli. If required, add additional normal water. Cover it with a plate and rest it for 10 minutes.

Take 1/2 cup wheat flour in a plate for dusting/coating. After 10 minutes, knead dough again and grease the surface of the dough with 1 teaspoon oil. Divide it into 6 equal parts and give them a round shape of ball. Press each ball a little between your palms to give a shape of pattie. Coat it with dry wheat flour.

Place one pattie on roti making board (chakla) and roll it out into a circle having approx. 4-5 inch diameter. Put one portion of prepared stuffing in the center.

Wrap the stuffing with rolled circle and make a stuffed ball. Press it a little to give a shape of pattie.

Coat it with dry wheat flour and roll it out carefully into a circle having approx 6-7 inch diameter.

Heat a tava over medium flame. When it is medium hot, place rolled paratha on it. When the tiny bubbles appear on the surface, flip it.

Spread 1/2 teaspoon oil over the surface with the help of spatula and cook for 30 seconds. Flip it and repeat the same process of spreading the oil and cook for 30-45 seconds. Repeat flip and cook process until light brown spots appear on both sides.

Stuffed paratha with mooli is ready. Transfer to a plate and spread butter over it. Serve with pickle and tomato/bundi raita.