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 well and let it rest for 15-20 minutes.
In another bowl, crumble 200 grams of paneer and add 1 finely chopped green chili, 1/2 teaspoon grated ginger, 1/4 teaspoon red chili powder, 1/4 teaspoon garam masala, 1/4 teaspoon cumin powder, 1/4 teaspoon amchur (dry mango powder), and salt to taste. Mix well to form the paneer filling.
Divide the dough into 6 equal portions and roll each portion into a small circle.
Place a portion of the paneer filling in the center of the rolled dough circle and bring the edges together to seal the filling inside. Gently flatten the stuffed dough ball.
Roll out the stuffed dough ball into a slightly thick paratha, taking care not to let the filling spill out.
Heat a tawa (griddle) on medium flame and place the rolled paratha on it. Cook until golden brown spots appear on one side, then flip and cook the other side.
Apply a little ghee or oil on both sides of the paratha and cook until it turns golden brown and crispy.
Serve hot with yogurt, pickle, or a side of your choice.