In a bowl, mix 2 cups of wheat flour with a pinch of salt.

Gradually add water and knead the mixture to form a semi-soft dough.

Incorporate 1 tsp of oil into the dough and knead until well combined.

Drizzle a few drops of oil over the dough, cover it with a damp cloth, and let it rest for 30 minutes.

Remove the radish leaves and grate the radishes using a large-hole grater.

Sprinkle a pinch of salt over the grated radish and let it rest for a few minutes.

Squeeze out the excess water from the radish and transfer it to a bowl.

Add chopped ginger, green chilies, fresh coriander, black salt, dry mango powder, coriander powder, Kashmiri red chili powder, and crushed carom seeds. Mix well and set aside.

Divide the dough into equal portions and roll each portion into a round ball.

Flatten each ball slightly and shape it into a bowl-like form.

Place a generous amount of radish filling in the center and carefully bring the edges together to seal. Pinch off any excess dough.

Dust the stuffed dough ball with dry wheat flour and roll it out into a semi-thin paratha using a rolling pin.

Alternatively, roll two discs of dough, place the filling on a smaller disc, cover with the larger disc, seal the edges, and roll out the paratha.

Heat a tawa (griddle) and add a small amount of ghee. Wipe off the excess with a clean napkin or paper towel.

Place the paratha on the tawa and cook, pressing it gently with a napkin while rotating continuously.

Cook on high flame until both sides are golden brown. Apply ghee and cook briefly over medium to low flame until crisp and golden.

Serve hot with white butter, pickle, and curd.