Place whole wheat flour and salt in a bowl.
Add coriander leaves and enough water and knead into a soft dough.
Cover the dough with a damp cloth and rest it for twenty to twenty-five minutes.
Divide the dough into eight equal portions and shape into balls.
Mix together the green chillies, onion, ginger, salt, chaat masala and cheese.
Divide the mixture into eight equal portions.
Roll out each ball of dough into a medium-sized chapatti.
Place one portion in the centre of each chapatti, gather the edges and roll into a ball.
Roll out into a round parantha.
Heat a non stick tawa, place a parantha on it and cook for half a minute.
Flip over, drizzle a little oil all around.
Flip it once more and drizzle a little oil again.
Cook till both sides are light golden and crisp.
Cut into four pieces and serve immediately.