In a bowl, mix together wheat flour, salt, and oil.

Add water gradually to form a soft dough, similar to chapati dough.

Grease hands with oil and knead the dough well.

Cover the dough and let it rest for at least 10 minutes.

In a mixing bowl, combine grated paneer, chopped onions, green chilies, and coriander leaves.

Add salt, red chili powder, garam masala, coriander powder, and chaat masala to the paneer mixture.

Mix everything well to create the stuffing.

Divide the dough into equal-sized balls.

Roll out one ball into a small circle, dusting with wheat flour to prevent sticking.

Place a portion of the paneer stuffing in the center of the rolled dough.

Gather the edges of the dough and seal it tightly, pressing lightly to flatten.

Dust some wheat flour and gently roll out the stuffed dough into a circle (paratha shape). Be careful not to apply too much pressure to prevent the stuffing from coming out.

Heat a tawa (flat griddle) over medium-high heat.

Place the rolled-out paratha on the hot tawa.

Cook for a short time on one side until it starts to slightly change color.

Flip the paratha over and spread some ghee on the half-cooked side.

Flip again when the second side is half-cooked and spread ghee on the other side.

Flip the paratha multiple times, cooking until it turns golden brown and is cooked thoroughly on both sides.

Top the cooked paratha with butter (optional) and serve hot.