In a mixing bowl, combine whole wheat flour, 1 tsp salt, and yogurt; add warm water gradually and knead into a smooth, non‑sticky dough. Cover with a damp cloth and let rest for 15 minutes on medium flame off.

While the dough rests, place grated radish in a clean kitchen towel, squeeze out excess moisture, then transfer to a bowl and mix with ginger, green chilies, cilantro, carom seeds, cumin seeds, red chili powder, turmeric, 1 tsp salt, and mustard oil. Set aside on low flame off.

Divide the rested dough into 4 equal balls. On a lightly floured surface, roll each ball into a 10‑cm circle on medium flame off.

Place 2‑3 tbsp of the radish stuffing in the center of each circle, bring the edges together to seal, and gently roll again into a 15‑cm paratha, ensuring the stuffing is evenly spread, on medium flame off.

Heat a tawa or flat skillet on medium flame. Add ½ tbsp ghee, swirl, and place the rolled paratha onto the hot surface; cook for 1‑2 minutes until light golden spots appear.

Flip the paratha, drizzle another ½ tbsp ghee around the edges, and press gently with a spatula. Cook on low flame for another 2‑3 minutes, flipping as needed, until both sides are crisp, flaky, and the radish stuffing is cooked through.

In a small bowl, whisk the unsalted butter with a fork on low flame off until it turns pale and airy, resembling a soft white spread.

Optionally, add a pinch of salt for flavor; keep the white butter covered and set aside at room temperature.

Stack the hot parathas on a warm serving plate, brush each with a thin layer of melted ghee, and place a generous dollop of white butter on top.

Serve immediately with a side of plain yogurt or pickled carrots for a complete Punjabi breakfast or snack.