In a large mixing bowl, combine 2 cups of whole wheat flour, 1/2 teaspoon salt, and 1 tablespoon oil. Gradually add water and knead the dough until it becomes soft and pliable. Cover the dough and let it rest for 20 minutes.
Prepare the stuffing by grating 200 grams of paneer or mashing 2 cups of boiled vegetables (such as potatoes, cauliflower, or peas). Add 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, 1/2 teaspoon cumin seeds, 1/2 teaspoon amchur powder, 1/4 cup chopped coriander leaves, and salt to taste. Mix well.
Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball slightly and place a generous amount of stuffing in the center. Bring the edges of the dough together and seal the stuffing inside. Gently flatten the stuffed dough ball.
Dust the stuffed dough ball with some dry flour and roll it out gently into a 6-7 inch circle, taking care not to let the stuffing come out.
Heat a tawa or griddle over medium heat. Place the rolled paratha on the tawa and cook for 1-2 minutes on each side until golden brown spots appear. Apply a little ghee or oil on both sides and cook for another 30 seconds on each side.
Remove the paratha from the tawa and serve hot with yogurt, pickle, or a side dish of your choice.