Paneer Mooli Paratha... 
INGREDIENTS:

For Dough–

1 cup Wheat Flour
1 tbsp Yogurt
2 tsp Clarified Butter (ghee)
Salt, to taste
Lukewarm water, as required
For Stuffing–
1 cup Grated Mooli (Radish)
1/2 cup Paneer (Cottage-Cheese)
1/2 tsp Ginger paste
1 tbsp Chopped Coriander
1/4 tsp Turmeric Powder
1/2 tsp Red Chilly Powder
1/4 tsp Ajwain
A pinch of Hing
2 tsp Cooking Oil
Salt, to taste

STEPS TO FOLLOW:
- Mix all ingredients of dough and knead to make a soft (roti) dough. Cover it and keep aside for 10 mins.

- Add a pinch of salt in shredded mooli, keep it aside for 5 mins and squeeze all water out of it.
- Heat oil in a pan and add ajwain and hing with shredded mooli.
- Crumble paneer and add it into pan along with all the spices.
- Mix everything well and cook it for around 3-4 mins.
- Transfer it to another bowl and cool it down to room temp. Divide the stuffing in 6-8 portions and make balls.
- Divide the dough in equal portions as well and roll them to make 3-4″ in diameter. Put one balls of stuffing into it and fold covering it completely with dough.
- Roll it out again to make 7-8″ in diameter (use wheat flour for dusting).
- Heat the pan and cook this paratha on both side by applying clarified butter (or oil).
- Cook it evenly and serve hot with a bowl of curd!