1. In a large bowl, mix wheat flour and salt. Gradually add water and combine using your hands until it forms a soft, pliable dough.
2. Add oil and knead again until smooth and well incorporated.
3. Drizzle a few drops of oil over the dough, cover with a damp cloth, and let it rest for 30 minutes.
4. Trim the radish tops (save the leaves for another dish, if you like or chop them finely and add them with the filling), peel, and grate them using a large grater.
5. Mix the grated radish with a pinch of salt and let it sit for a few minutes to release moisture.
6. Squeeze out all excess liquid and transfer the grated radish to a bowl.
7. Add chopped ginger, green chilies, coriander, radish greens if you are using them and all the remaining filling spices. Mix well.
8. Let it rest for a few more minutes if needed and squeeze out any additional moisture.
9. Take a portion of dough and roll it into a ball. Slightly flatten and shape it into a small bowl using your thumbs.
10. Fill the center with a generous amount of radish filling. Carefully bring the edges together and seal the dough ball, pinching off any excess.
11. Dust with dry flour and gently roll into a semi-thin flatbread using a rolling pin.
12. Heat a flat pan (tawa) or skillet until hot.
13. Place the rolled paratha on the tawa. Cook on medium heat, pressing gently with a napkin and rotating until golden spots appear.
14. Flip and repeat on the other side.
15. Lower the heat to medium-low, apply ghee on both sides, and cook until crisp and golden brown.

Serve hot with salted butter, pickle, and yogurt on the side.