Separate the radish green from the radish. Wash, clean and chop the leaves finely.
Chop the onions finely, slit the green chilies, remove seeds and mince it. Grate the ginger and keep aside. Grate the radish using a grater. I used a food chopper.
Tip the grated radish into a fine meshed colander. Squeeze the radish well and make sure its devoid of any moisture.
Heat a pan with oil and season with cumin seeds.
Add ginger, green chilies, onion and cook for 2 mins. Add the squeezed out grated radish and mix well.
Add radish greens, turmeric powder, red chili powder, garam masala powder, salt and mix well.
Cook over low flame for 3-4 mins till the raw smell disappears and there is no moisture left.
Take off fire and let it come to room temperature. Divide the mixture equally and make them into small lemon sized balls.
At this stage, you can store them in the fridge and use for later to prepare parathas after thawing to room temperature.