A paratha is a flatbread that originated in the Indian subcontinent. Parathas are one of the most popular unleavened flat breads in the northern part of the Indian Subcontinent and they are made by baking or cooking whole wheat dough on a tava, and finishing it off with shallow frying.
Parathas are thicker and more substantial than chapatis/rotis (a type of Indian bread). Traditionally, it is made using ghee but oil is also used. Some shallow fry paratha with mustard oil.
Mooli Paratha, also known as radish paratha or daikon paratha or daikon radish paratha, is a popular dish/bread in northern part of India. It can be served as a breakfast, for lunch or dinner. It goes very well with yogurt/curd, butter and/or pickle.
Traditionally paratha is a flatbread with some stuffing, in case of mooli paratha stuffing is grated mooli also known as daikon or daikon radish with some Indian spices.
But some people mix the grated mooli or daikon or daikon radish with the wheat floor and then knead the dough and make the paratha. It's easy to make than making paratha with stuffing.
But personally I like the stuffed version of mooli paratha, I normally take less dough and more stuffing as I love the paratha with more stuffing. And like to have them hot, direct from the tava on my plate and with butter on the top of the paratha and curd/yogurt.
Some people also chop radish leaves and use them in paratha stuffing. I love to have radish leaves in mooli/radish paratha. I also add finely chopped or grated ginger and finely chopped green chillies in mooli paratha and that tastes super delicious.
My mother always serve us hot paratha or roti direct from the tava, so like to have it this way. Whenever I go to my home, to visit my lovely parents, my mother always make mooli paratha and serve it hot with butter and homemade yogurt/curd. She knows I miss this a lot and loved it.
Here I am sharing with you the traditional way to make mooli parathas by stuffing mooli/radish.