• Scrape or peel the raddish and then grate it,apply 1/4 tsp salt and keep aside for 10 minutes.
• Now squeeze the grated raddish to remove all the water
• Collect the water ,which you have squeezed from the raddish and keep aside (A)
• Now finely chop the tender leaves of raddish and add in the grated raddish.(if you don't have raddish leaves then can also use chopped coriander)
• Add green chilies, chili powder, coriander powder and mango powder in it and mix
• In a big and wide bowl add wheat flour, gram flour,2 tbsp. of oil, ajwain, salt and asafoetida and mix well
• Add the squeezed water (A) and knead to make a soft dough,can add some plain water if needed
• Cover and rest the dough for 10 minutes
• Make equal size balls from the dough
• Dust a dough ball with wheat flour/atta and roll it slightly
• Now put about 1.5 tbsp of raddish mixture in the center
• Collect the rolled disc from all the sides and make a neat ball
• Dust with wheat flour and gently roll to make a paratha/disc of medium thickness
• Transfer the rolled paratha on a medium hot tawa/griddle and slightly cook from both the sides
• Now apply some oil and cook from both the sides by gently pressing with a spatula till golden and crisp
• Serve hot with butter, green chutney, tomato chutney or spinach raita.

Method 2

• If you are still facing difficulty in rolling the paratha perfectly, or if the raddish is too watery then you can try this method
• Follow the above recipe till step-4
• Heat 1 tsp oil in a heavy pan and add 1/4 tsp of ajwain/carom seeds in it.
• Then add chopped green chilies and the grated and squeezed raddish.
• Stir fry the raddish on high heat for 2-3 minutes.
• Add chili powder, coriander powder and mango powder and stir.
• Now spread this mixture in a big plate and let it cool down completely.
• Now add chopped green coriander or raddish leaves and mix.
• Now follow the above mentioned recipe from step 6-16