Mix whole wheat flour and water together, knead to make a soft dough. A well kneaded soft dough leads to softer paranthas. Keep aside covered with a wet muslin cloth till you prepare the stuffing.
In a heavy bottom pan or kadhai, heat oil. When hot add onions and green chillies. Sauté till onions are translucent and cooked.
Add all the dry spices and bathua leaves and sauté till the leaves are cooked and the mixture relatively dry. Set aside for cooling.
Distribute the dough in 10 balls and roll each ball a little, spread a little ghee/oil on it and place 2-3 tbsp of filling in the middle (more filling the better though if you are novice start with less and increase slowly), cover from all sides and roll the parantha to 1/2 inch thickness.
Repeat for the rest of the paranthas.
Heat a tawa or a griddle and cook each side of the parantha till golden brown, add 1/4 tsp of ghee/oil on both sides.
Serve hot with curd and pickle