Take whole wheat flour in a mixing bowl add some salt just to taste and make a soft and pliable dough.
knead the dough for 2-3 minutes as that helps to release the glutton and hence ease of rolling out paratha and soft dough. Keep it for atlas 10-20 minutes before rolling it for paratha.
As dough is kept for resting you can make filling/stuffing for paneer paratha.
Take chopped methi leaves in a mixing bowl, red chilli powder, chopped green chilli, grated ginger, ajwain and mix it well.
Some people add many spices like garam masala powder etc but I like to keep the stuffed paratha simple and less complicated so this works fine.
Mix everything well.
Divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
Now dust these balls with dry flour and roll with a rolling pin to make a circle of 5-6 inch diameter.
Place the methi filling in the center of the circle and lift the edges one by one and bring back to the center so as to make a roundish ball once again.
Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
Heat up a griddle or tava and smear it with small quantity of ghee and place this paratha over the tava.
When it is cooked from one side, apply melted ghee on the other side and flip it with a spatula once again.
Cook the second side till brown spots start to appear. Check another side once again and if it is cooked just take it out of the lava onto a plate, otherwise cook it some more.