Mix whole wheat flour, salt (1 tsp), and oil (2 tsp) with warm water to create a smooth, pliable, non-sticky dough.

Cover the dough and let it rest for at least 15 minutes.

Boil the potatoes until cooked through.

Once the potatoes are cool enough to handle, grate them.

Boil the peas and then coarsely mash them.

Heat oil in a pan and add cumin seeds. Let them crackle.

Add grated onion to the pan and fry over low heat until light brown.

Mix in ginger-green chili paste and fry for a minute.

Incorporate red chili powder, coriander powder, turmeric, and cumin powder. Mix well and cook for another minute.

Add salt, chopped mint, and coriander. Mix well.

Add grated paneer, grated potato, and mashed peas to the mixture. Turn the flame to low and mix thoroughly. Check for salt and adjust if necessary.

Divide the prepared dough into 10 equal-sized balls.

Divide the stuffing into 10 smaller, equal portions.

Take a dough ball, dredge it with a little flour, and roll it out into a 4-inch circle.

Place one portion of stuffing in the center of the circle. Gather the sides to the center over the stuffing, covering it completely.

Place the stuffed side down and dredge the stuffed ball with a little flour.

Roll the stuffed ball with medium pressure into a 6-inch circle of medium thickness.

Repeat the procedure with the remaining dough balls and stuffing.

Heat a non-stick frying pan until hot.

Place the rolled paratha one at a time on the hot pan.

Cook until light brown spots appear on the underside, then flip over to cook the other side.

Once cooked, spread a little oil or butter on both sides of the paratha.

Serve the parathas hot with raita and pickle.