Grate the radish, add salt, and keep for 10 or 15 minutes, then squeeze out all the water (Use this water for kneading the dough). This is the most important step as radish has a tendency to run water. Instead of stuffing, I kneaded in the radish, flour, the radish water, and all the masalas. I also added finely chopped ginger. The addition of different masalas brings in different flavors, so feel free to experiment (I alter between using ginger, garlic, onion, ajwain, jeera powder, coriander seed powder, red chilli powder, coriander leaves, mint leaves). Kneading in all together is the easy thing to do, as stuffing is a more difficult task. Also, use more flour when rolling out, as dough is pretty sticky. Excellent paratha.
I thought this recipe was simply outstanding. It has become an instant classic in my household. My only advice is to be cautious not to roll the roti too thin once you have integrated the daikon into the dough, otherwise it will emerge and fall out. At this point, roll with caution and not too firmly.
We had a craving for mooli parathas and used this recipe...glad I did! I had the small pink radishes on hand and green onions..So i subbed that and used a tsp of garam masala and ginger in the radish filling along with the things you suggested. Yummy! Instructions are very easy to follow and it was a very good brunch, Thank you :)