Knead the dough by combining whole wheat flour, salt, and sunflower oil in a bowl. Add water gradually to form a smooth, soft dough.

Cover the dough and let it rest for 10 minutes.

Divide the dough into equal portions.

Preheat a skillet or cast iron pan on medium heat.

Shape each portion into a round ball and flatten it.

Dust the dough in flour and roll it into a 6-inch circle.

Generously spread mango pickle masala over the rolled dough.

Dust with flour to aid layering.

Fold the dough like a saree pleat, creating layers.

Roll the pleated dough into a tight circle like a swiss roll.

Flatten the circle, dust in flour, and roll into a 4-5 inch circle, revealing layers.

Place the paratha on the preheated skillet.

Cook on medium heat on both sides until lightly browned.

Smear ghee on both sides and cook until golden brown and cooked through.

Serve hot with dal makhani and masala chaas.