In a large bowl, combine the whole-wheat flour with salt. Gradually add water as needed and knead the mixture into a soft and smooth dough. Cover the dough and let it rest for 15-20 minutes. Any leftover dough can be stored in the fridge for making chapatis or rotis later.

In a pan, heat some oil for the stuffing and add the finely chopped onions. Sauté until they become translucent.

Add the finely chopped green chili to the onions and mix well. Then, incorporate the coriander powder, cumin powder, turmeric powder, amchur, and chaat masala. Stir everything together.

Next, add the gram flour (besan) and roast the mixture on low heat until it turns lightly browned.

Stir in the sugar, salt, and red chili powder, mixing thoroughly. Squeeze in the lime juice and gradually add 0.5 cup of water, mixing well after each addition. Once combined, turn off the heat and fold in the finely chopped coriander leaves. Allow the stuffing to cool.

Dust a rolling surface with whole-wheat flour. Take a lime-sized ball of the dough and roll it into a small disk, ensuring the edges are thinner.

Place a spoonful of the stuffing in the center and seal the edges of the dough. Dust with more whole-wheat flour and roll out the paratha to a thickness of about 3mm.

Heat a pan and grease it lightly. Place the rolled paratha on the pan and drizzle oil over and around it. Cook the paratha on medium to high heat.

Once the first side is cooked, flip the paratha and continue cooking until the second side is done as well.

Serve the paratha hot with butter, pickle, or yogurt.