Wash and peel 2 medium-sized carrots (approximately 250 grams). Grate them and set aside.
In a mixing bowl, combine 2 cups (250 grams) of whole wheat flour, 1/2 teaspoon salt, and 1 tablespoon oil. Gradually add water (approximately 3/4 cup) and knead the mixture into a soft dough. Cover the dough and let it rest for 15-20 minutes.
In another bowl, mix the grated carrots, 1/2 teaspoon grated ginger, 1/4 teaspoon red chili powder, 1/4 teaspoon garam masala, 1/4 teaspoon amchur (dry mango powder), and salt to taste. This will be the filling for the parathas.
Divide the dough into 6 equal portions and roll each portion into a ball. Flatten each ball slightly and stuff it with the carrot filling. Seal the edges and gently roll it out into a 6-inch diameter circle.
Heat a tawa or flat pan over medium heat. Place the rolled-out paratha on the tawa and cook for 1-2 minutes on each side until golden brown spots appear. Apply a little ghee or oil on both sides while cooking.
Repeat the process for the remaining dough and filling. Serve the carrot parathas hot with yogurt, pickle, or a side of your choice.