Combine wheat flour, salt, a tablespoon of oil, carom seeds with 1 cup of water and start kneading. Add remaining water in small increments and continue to knead till the dough comes together as a ball.
Add the remaining oil to the dough and knead till the oil is absorbed.
If the dough is sticky, sprinkle approximately 1/4 teaspoon wheat flour (or more if needed) on the dough and knead again to form a dough that is not sticky. The dough should be supple and soft.
Cover the dough and set aside for 15-20 minutes.
Make the stuffing
Mix all the ingredients for the stuffing - onions, cheese, chaat masala, chili powder, cilantro leaves, jeera, green chilies, and salt- until they are combined. [Note: Don't prepare the stuffing in advance. Prepare it just before you are ready to roll the parathas. It is because the onions will start to lose water.]
Rolling out the parathas
Divide dough into twelve equal portions and roll into balls.
Flatten the ball and cover both sides with flour.
Roll into a circular disc about 4 inches in diameter.
Place 2-3 tablespoonfuls of the stuffing in the center.
Grab the edges and pleat them and bring them together in the center.
Pinch them together to seal them.
Flatten the ball and cover both sides with flour.
Use your rolling pin to roll into a flat, round shape delicately. Dust flour on the base to prevent the dough from sticking while rolling.
Dust off excess flour from the paratha by placing it on the palm of one hand and then flip it on the palm of your other hand. Repeat this process 3-4 times.
Cooking the paratha
Place a tawa/frying pan on gas on medium heat. Once heated, carefully place the paratha on the tawa.
Cook until small bubbles form on the top.
Turn it over and cook the other side for about 20 seconds. Add ghee to the side facing up.
Flip and cook for about 10 seconds. Use a spatula to press the edges so that they evenly cook. Now add ghee to the side facing up, flip and cook for another 10-15 seconds.