In a large bowl, combine grated radish, sprouts, spring onions, ginger, chilli paste, coriander, and salt.

Mix well with a spatula until all ingredients are evenly distributed.

Gradually add corn flour to the mixture, ensuring thorough incorporation without adding any water.

The moisture from the radish should be sufficient to bind the dough.

The mixture will appear crumbly initially but will come together as it rests.

Allow the mixture to rest for 15 to 20 minutes to allow the flavors to meld and the dough to hydrate.

Cut a piece of greaseproof paper to the size of your pan.

Lightly oil the paper to prevent sticking.

Take a fistful of the dough and form it into a ball.

Place the dough ball in the center of the oiled paper.

Gently pat the dough into a round roti shape using wet or oiled fingers, adjusting the thickness to your preference.

Heat a roti tava or flat pan over medium heat.

Add a small amount of oil to the pan and spread it evenly with a paper towel.

Carefully transfer the roti from the paper onto the hot tava.

Cook for about a minute, until the paper can be easily peeled away.

Peel off the paper.

Drizzle a little more oil around the edges of the roti.

Cook until golden brown and crispy on both sides, flipping as needed.

Transfer the cooked roti onto a plate.

Spread green chutney over the roti.

Top with salad ingredients like avocado slices, spinach leaves, red bell pepper, and purple cabbage.

Serve immediately and enjoy with a cup of tea or masala chai.