In a bowl, mix 200 grams of whole wheat flour (atta) with a pinch of salt and enough water to form a soft dough. Knead the dough well and let it rest for 15-20 minutes.
In another bowl, combine 100 grams of kishmish (raisins), 50 grams of grated jaggery, 1/4 teaspoon of cardamom powder, and 1/4 teaspoon of cinnamon powder. Mix well to form the stuffing.
Divide the dough into equal portions and roll each portion into a small ball.
Flatten each ball with your fingers or a rolling pin to form a small disc. Place a spoonful of the kishmish stuffing in the center of the disc.
Fold the edges of the disc over the stuffing and seal it well. Gently flatten the stuffed ball with your fingers or a rolling pin to form a paratha.
Heat a tawa or griddle over medium heat. Place the paratha on the tawa and cook for 1-2 minutes on each side until golden brown and cooked through. Apply a little ghee on both sides while cooking.
Serve the Kishmish Paratha hot with a dollop of ghee or a side of yogurt.