Preparation of stuffing: Wash the radish and grate them, using a vegetable grater. Place the grated radish in a bowl, add 1 teaspoon salt and mix well. Keep aside for 15 minutes. Place a small amount of radish between the palm of your hands and press to squeeze out water. Put radish in a bowl, add green chilies, coriander leaves, salt, chili powder and mix well. Divide filling into 6 equal parts.

After preparing the filling, flatten dough ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again. Roll out each ball on a lightly floured board. Cook one at a time on a hot tawa or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges and on top. Turn gently. Cook until sides turn golden brown.