Mix together carom seeds, grated radish, radish leaves, fenugreek leaves, dried mango powder, Kashmiri red chilli powder, wheat flour, green chillies and salt in a bowl. Add sufficient water and knead into dough.
Apply a little oil on the dough, cover and set aside.
Divide the dough into equal portions and shape them into round balls.
Roll out each ball into a roti. Fold it from all 4 sides to make a square. Apply a little oil on it and fold in the centre to make a rectangle. Dust with dry flour and roll further to a square parantha.
Heat a non-stick tawa, place a parantha on it and cook, turning sides, till both sides are equally done.
Transfer onto a serving dish and serve hot.