In a large mixing bowl, combine the whole wheat flour, salt, and vegetable oil.
Gradually add water and knead into a soft, pliable dough. Cover and rest for 10 minutes.
Mix the chopped onions, coriander, green chilli, cumin seeds, garam masala, and red chilli powder in a separate bowl.
Divide the dough into 8 equal portions and roll each portion into a small ball.
Flatten one ball slightly, then roll it out into a small circle (about 10 cm diameter).
Place 2 tbsp of the onion mixture in the centre of the dough circle.
Fold the edges over the filling to encase it completely, pinching the edges to seal.
Gently roll the stuffed ball into a flat circle, about 15 cm diameter. Be careful not to let the filling spill out.
Heat a non-stick pan over medium heat and add a little oil or ghee.
Cook each paratha for 2-3 minutes on each side, pressing gently with a spatula until golden brown spots appear and the paratha is cooked through.
Repeat for all parathas, adding oil as needed. Serve hot with yogurt or pickle.
