Take wheat flour, salt and oil/ghee in a bowl and combine. Add water little by little and mix well to make a smooth and semi-soft dough. Cover and keep aside for 15-20 minutes.

In a bowl mix radish and turmeric powder. Transfer to a colander and let it rest for 15-20 minutes. Squeeze out as much water possible from the radish.

Heat oil in a pan and add hing, ajwain and jeera. Once it crackles add onion, ginger and green chillies. Saute for 2-3 minutes and then add radish, garam masala and salt.

Saute till the mixture becomes dry. Remove from heat and add coriander leaves. Mix and set aside to cool.

Divide the dough and radish mixture into equal portions and make balls.

Roll out the dough into a 5 inch circle. Place radish filling in the middle and bring together all sides and seal.

Pinch off the extra dough and gently flatten them. Dust them lightly with flour and roll them very gently into a 6-7 inch circle.

Heat a tawa or griddle and place the paratha. Cook the paratha by smearing little oil or ghee until golden brown on both sides.