Now squeeze the shredded radish between your palms to release its juice and keep it aside.
Now, take whole wheat flour in a bowl. Add salt as per taste and mix radish juice in it, and knead the flour to make the dough. You can also add plain water if required.
Cover the dough with muslin cloth and leave it for 10 minutes. Meanwhile we will prepare stuffing mixture for our crispy Mooli Parantha.
Add salt, red chili powder, cumin seeds, green chili and coriander leaves in shredded radish, and mix these ingredients very well.
Keep this stuffing mixture aside and make medium sized balls from the dough. Dust one wheat ball with dry flour and roll in 4 inch size.
Put 3 tsp stuffing mixture over it, fold it from all the sides and seal it properly. Then again dust it with flour and roll it in approximately 6 inch size with gentle pressure.
Heat a tava and turn your paratha over the pre-heated tava. Grease your paratha from both the sides with Ghee or oil after a while, and let it bake on medium flame from both the sides.
When your paratha covered with spots from both the sides, it is ready to serve hot with pickles, chutney, and tomato sauce.