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Make the dough: In a large bowl, add atta. Gradually add water, kneading until a rough dough forms. Knead gently with your knuckles for 1–2 mins. Cover and rest 10 mins. Knead again for 3 mins until soft, pliable and slightly sticky. Place in a container and refrigerate for at least 1 hr.
Prep the filling: Peel and grate mooli, then squeeze out as much moisture as possible. Mix grated mooli with chopped chillies, cumin, salt and garam masala.
Shape the parathas: Remove dough from fridge and dust your surface with flour. Divide into 9 equal balls (~100g each). Roll each into a 4-inch circle, coat lightly with flour. Brush with melted ghee/butter/oil. Place 1 heaped tbsp of filling in the centre. Fold edges inward to seal into a square. Rest briefly before rolling again.
Cook: Heat a tawa or pan over medium heat. Roll rested parathas into ~6x6 inch squares. Place on hot pan, cook 30–60 secs until spots appear, then flip. Brush top side with ½ tsp ghee. Flip again, brush other side, and cook until golden and puffed. Flip once more for an even finish.
Serve: Stack parathas in a clean tea towel to keep warm. Brush with butter before serving.