Pre-Prep – Treating the Radish - first grate the white radish finely and place it in a colander over a plate. sprinkle about ½ teaspoon turmeric and salt over it and mix it gently. let it sit for around 30 minutes – this is crucial as it draws out the excess water and reduces the raw smell. Once done, squeeze the radish tightly using my hands and discard the water. This dry radish is ready to be cooked.

Making the Filling  - In a pan, heat a tablespoon of oil and add ajwain seeds. Once they sizzle, add chopped onions and green chilies. After sautéing them for 2 minutes, add all the spices: turmeric, chili powder, coriander, cumin, garam masala, and chat masala. Then add the squeezed radish and cook it for 5–6 minutes till it’s fully dry and aromatic. Once cooked, keep it aside to cool.

Making the Dough - take 2 cups of whole wheat flour and mix in 1 teaspoon of salt. Slowly, add water and knead it into a soft dough. A little oil on the top keeps it from drying. cover and let it rest for about 30 minutes. This resting time makes the dough soft and elastic.

Shaping and Rolling the Parathas - divide both the dough and the stuffing into equal portions. roll one dough ball slightly, place the radish stuffing in the center, gather the edges, and seal it like a pouch. Then, flatten it gently and roll it out into a paratha, using dry flour as needed to prevent sticking.

Cooking the Parathas - heat a tawa and place the paratha on it. After 30 seconds, flip it and apply ghee or oil. Then, flip again and cook both sides until golden spots appear and it's cooked through. If rolled and stuffed well, the paratha often puffs up!