Chop green chillies and coriander leaves finely. Heat oil in a non stick pan and add cumin seeds.
When the seeds are well browned add green chillies, ginger, red chilli powder and sauté. Add sprouted moth and salt and cook till dry.
Add coriander leaves and mix. Set aside to cool, if necessary in a refrigerator. Knead whole wheat flour with yogurt and salt, using water as required, into a soft dough. Cover with a moist cloth and set aside for a while.
Divide the dough into small portions and roll into balls. Roll out into small rotis, thick in the center and thin at the edges.
Heat a non stick tawa. Spread some sprout mixture on one roti, cover with another and press the edges to seal. Place the parantha on the hot tawa and cook.
Flip, apply some ghee and flip again. Apply some more ghee and cook till both sides are cooked evenly and crisp.