In a large mixing bowl, combine 2 cups of whole wheat flour (atta) and a pinch of salt. Gradually add water and knead the mixture into a soft dough. Cover the dough and let it rest for 15-20 minutes.

In another bowl, mix 1 cup of grated cheese (preferably mozzarella or cheddar), 1 finely chopped green chili, 1/4 cup finely chopped coriander leaves, 1/2 teaspoon red chili powder, and 1/2 teaspoon chaat masala. Mix well to create the cheese stuffing.

Divide the dough into equal portions (approximately 6-8 balls). Roll out each ball into a small circle, place a generous amount of cheese stuffing in the center, and fold the edges to seal the stuffing inside. Gently press the stuffed ball and roll it out again into a slightly thicker circle.

Heat a tawa or non-stick pan over medium heat. Place the rolled-out paratha on the tawa and cook until golden brown spots appear on one side. Flip the paratha and cook the other side similarly. Apply a little ghee or oil on both sides and cook until the paratha is crispy and golden brown.

Serve the cheese paratha hot with yogurt, pickle, or your favorite chutney.