In a bowl of kitchen aid stand mixer attached with paddle attachment, add whole wheat flour, salt 2 tablespoon olive oil and water and squeezed radish juice then combine well to form dough.

Change paddle attachment and with dough hook knead the dough for about 5 minutes or until they become smooth.

Set aside in lightly greased bowl rolling the dough so that dough get coat with 1 teaspoon oil, this will prevent dough from drying. Keep aside for 15-20 minutes. Make 7 equal sized balls and set aside.

First grate the radish/mooli and squeeze the juice and set aside.

When you are ready to make filling, once again squeeze the juice then add spices, green chili, salt, and cilantro leaves and mix well to form smooth dough.

Then divide the dough into 7 equal sized balls and set aside.

First with whole wheat dough balls make thick flat disc of about 3 inch and then place mooli/radish filling ball in the center

and cover the potato filling with whole dough so it get covered fully .

Then again flatten into a 6 inch disc with roller using whole wheat flour liberally to prevent them from sticking.

Heat skillet and transfer the spread dough into skillet carefully.

Cook the one side until you see bubbles on the top, brush with ghee

Flip the other side and cook for another minute. When paratha is done, you will see brown spots all over. Brush them with ghee on both sides once again.

Continue to make the paratha until you finish the entire dough. You will able to make 7 paratha from this recipe.

Serve them with spicy pickle or curry or your choice. I served with cauliflower curry.