11. In a large bowl, combine Atta flour with 5g Salt and 30g Ghee. Gradually add Water, kneading until a soft, pliable dough forms. Cover and let rest for 30 minutes.
22. Wash, peel, and grate the Mooli. Place the grated Mooli in a clean kitchen towel and squeeze out as much excess water as possible. This step is crucial to prevent the parathas from becoming soggy.
33. In a separate bowl, combine the squeezed Mooli with Green chili, Ginger-garlic paste, Cumin powder, Coriander powder, Turmeric powder, Garam masala, Red chili powder, Asafoetida, 3g Salt, and Fresh cilantro. Mix thoroughly to ensure all spices are evenly distributed.
