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.