In a bowl, mix 200 grams of grated cheese, 1 finely chopped onion, 1 finely chopped green chili, 1/4 cup chopped coriander leaves, 1/2 teaspoon chaat masala, and salt to taste. Set aside.
In another bowl, mix 200 grams of whole wheat flour, 1/4 teaspoon salt, and 1 tablespoon oil. Gradually add water and knead to form a soft dough. Cover and let it rest for 15 minutes.
Divide the dough into 6 equal portions and roll each portion into a thin, round flatbread (roti) using a rolling pin.
Heat a non-stick tawa or griddle over medium heat. Cook each roti for 1-2 minutes on each side until it puffs up and has light brown spots. Keep the cooked rotis covered with a cloth to retain softness.
Place a cooked roti on a clean surface, spread 1 tablespoon of green chutney evenly over it, and place a portion of the cheese mixture in the center. Fold the roti from both sides to form a wrap.
Heat a non-stick tawa or griddle over medium heat, and cook the frankie for 1-2 minutes on each side until it turns golden brown and the cheese melts.
Repeat steps 5 and 6 for the remaining rotis and cheese mixture.