Combine the whole wheat flour and salt in a mixing bowl, then gradually add the lukewarm water while kneading until you get a soft, smooth dough that springs back gently when pressed.

Cover the dough with a damp cloth or lid and let it rest for 20 minutes so the gluten relaxes and the dough becomes easier to roll.

In a separate bowl, mix the crumbled paneer with the chopped green chili, grated ginger, chopped coriander leaves, cumin powder, red chili powder, garam masala, and salt until evenly combined.

Divide the rested dough into four equal portions and roll each one into a smooth ball between your palms.

Flatten a dough ball into a small disc, place a generous portion of the paneer stuffing in the center, then gather the edges up and over the filling and pinch to seal completely.

Dust the sealed dough ball with flour and gently roll it out into a round paratha about 6 to 7 inches wide, rolling evenly from the center outward and applying light, even pressure.

Place the rolled paratha on a hot tawa and cook the first side without oil until small bubbles start to form on the surface.

Flip the paratha, spread a little ghee evenly over the cooked side, then flip again and spread ghee on the second raw side, pressing gently with a spatula until golden-brown spots appear.

Flip the paratha once more and roast until both sides are evenly golden-brown with crisp edges, adding a touch more ghee if needed.

Repeat the stuffing, rolling, and roasting process with the remaining dough balls and filling, stacking the finished parathas loosely so they stay warm without going soggy.

Let the parathas sit for a minute or two off the heat so the steam settles, then serve hot with butter, yogurt, or pickle.