In a mixing bowl, combine the wholemeal flour and a pinch of salt.

Slowly add water and knead until you have a smooth and firm dough. Cover and set aside for 15 minutes to rest.

In another bowl, mix together the grated mooli, chopped green chillies, grated ginger, chopped coriander leaves, cumin seeds, turmeric powder, red chilli powder, and salt to taste. Set aside.

Divide the dough into 8 equal-sized balls.

Roll out each ball into a small circle, place a portion of the mooli filling in the center, and seal the edges to enclose the filling.

Roll out each stuffed ball gently into a flatbread, ensuring the filling is evenly distributed.

Heat a non-stick pan or tava over medium heat.

Place a rolled-out paratha onto the hot pan and cook until bubbles start to appear on the surface.

Flip the paratha and brush some oil on top. Cook until golden brown spots appear on both sides, pressing lightly with a spatula to ensure even cooking.

Repeat the process with the remaining dough balls and filling.

Serve hot with yogurt, pickle, or any chutney of your choice.