In a large mixing bowl, combine 2 cups 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, smooth dough. Cover the dough and let it rest for 20 minutes.
In a small bowl, mix 8-10 finely chopped garlic cloves, 1/4 cup finely chopped coriander leaves, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and 1/4 teaspoon salt.
Divide the dough into 8 equal portions. Roll each portion into a ball and flatten it slightly.
Dust a rolling surface with flour and roll out one dough ball into a small circle. Place a spoonful of the garlic mixture in the center of the circle and fold the edges over the filling, sealing it completely.
Gently roll out the stuffed dough ball into a larger circle, taking care not to let the filling spill out.
Heat a tawa or non-stick pan over medium heat. Place the rolled paratha on the hot tawa and cook for 1-2 minutes until small bubbles appear on the surface. Flip the paratha and cook for another 1-2 minutes.
Apply a little ghee or oil on both sides of the paratha and cook until golden brown and crispy, flipping occasionally.
Repeat steps 4-7 for the remaining dough balls.
Serve the garlic parathas hot with yogurt, pickle, or your favorite curry.