Prepare the dough for paratha by mixing 200 grams of atta (wheat flour) with a pinch of salt, 1 tablespoon of oil, and enough water to form a soft dough. Knead well and let it rest for 15 minutes.
Divide the dough into equal portions and roll each portion into a thin circle, about 6 inches in diameter.
Heat a tawa (griddle) and cook each paratha on both sides until golden brown, applying a little oil or ghee.
For the filling, grate 200 grams of paneer (cottage cheese) and mix it with finely chopped onions, green chillies, coriander leaves, chaat masala, and salt to taste.
Add grated cheese (about 100 grams) to the paneer mixture and mix well.
Place a portion of the cheese-paneer filling on one half of the cooked paratha.
Roll the paratha tightly to enclose the filling and secure the end with a toothpick.
Heat the rolled parathas on the tawa for a minute or two until the cheese melts.
Serve hot with mint chutney or ketchup.