Low-Oil Mooli Paratha

In a large bowl, combine whole wheat flour, ajwain, and salt. Add water gradually and knead into a soft, smooth dough. Cover and let it rest for 15 minutes.

Meanwhile, grate the radish. Squeeze out excess water using a clean cloth or your hands, and reserve the juice.

In a bowl, mix the grated radish with green chilies, red chili powder, garam masala, salt, and coriander leaves.

Divide the dough into 8 equal balls. Roll each ball into a small circle (about 4 inches diameter) on a lightly floured surface.

Place about 2 tablespoons of the radish filling on one circle. Cover with another circle and seal the edges tightly. Alternatively, place filling on one circle, bring edges together to seal, and roll gently into a paratha.

Gently roll the stuffed ball into a 6-inch circle, using little flour to prevent sticking. Be careful not to tear the dough.

Heat a non-stick tawa or skillet over medium-high heat. Place the paratha on the hot tawa and cook for 1-2 minutes until bubbles appear.

Flip the paratha, brush with a few drops of oil, and cook for another 1-2 minutes. Flip again, brush oil on the other side, and cook until golden brown spots appear.

Repeat with the remaining dough and filling. Serve hot with curd or mint chutney.