In a large bowl, combine whole wheat flour, all-purpose flour, salt, and 1 tablespoon of vegetable oil.

Gradually add water, mixing until a soft dough forms.

Knead the dough for several minutes until smooth and soft.

Cover the dough and let it rest for 15 minutes.

In a separate bowl, mix grated paneer, plain yogurt, grated ginger, chili flakes (if using), and chopped cilantro until well combined.

Divide the dough into 6 equal portions.

Roll each portion into a 3-inch circle.

Place 1/6 of the paneer filling mixture into the center of each circle.

Gather the edges of the dough up to the center to seal the filling inside, forming a ball.

Allow the dough balls to set for 3-4 minutes.

Press each ball of dough and dust it with whole wheat flour.

Lightly roll it into a 6-inch circle, adding more flour if it becomes sticky.

Heat a skillet over medium heat.

Place the paratha on the hot skillet.

When it starts to puff after about 30 seconds, turn it over and spread with about a teaspoon of oil.

Flip it again and lightly press with a spatula to ensure it is evenly browned on both sides.

Repeat with each ball of dough.

Serve hot, preferably with chutney.