Prepare the Dough: In a large mixing bowl, combine the wholemeal flour, plain flour, and salt. Gradually add the warm water, mixing until a shaggy dough forms. Add 2 tablespoons of ghee or vegetable oil and knead the dough on a lightly floured surface for about 8-10 minutes, until it feels smooth and elastic. It should have a soft, pliable texture. Cover the dough with a damp cloth and let it rest for at least 30 minutes at room temperature. This resting period is crucial for developing gluten, which results in a softer, more manageable dough and flakier parathas.

Make the Filling: While the dough rests, heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Add the chopped onion and cook until it softens and turns translucent, emitting a sweet aroma, about 5-7 minutes. Stir in the minced garlic, grated ginger, and chopped green chilli (if using), cooking for another minute until fragrant. The kitchen will begin to fill with a wonderful, spicy scent.

Build the Filling's Flavour: Add the shredded chicken (or crumbled paneer), chopped spinach, and grated carrot to the pan. Cook for 3-4 minutes, stirring frequently, until the spinach wilts and the carrot softens slightly, losing its raw crunch. Stir in the turmeric powder, ground coriander, and garam masala. Cook for another 1-2 minutes, allowing the spices to toast and release their full aroma. Season with salt and black pepper to taste. Remove the filling from the heat and stir in the fresh lemon juice and chopped fresh coriander. Set aside to cool slightly.

Shape the Parathas: Divide the rested dough into 6 equal portions. Roll each portion into a smooth ball. On a lightly floured surface, roll one dough ball into a thin circle, about 15-20cm in diameter. Brush a thin layer of ghee or oil over the entire surface of the circle, then fold it in half to form a semi-circle. Brush with more ghee/oil, then fold it in half again to form a triangle. This layering technique helps create the flaky texture. Roll out the triangle carefully into another circle, about 18-20cm in diameter, ensuring it's not too thin that it tears, nor too thick that it's doughy. Repeat with the remaining dough balls.

Cook the Parathas: Heat a large frying pan or griddle over medium-high heat. Once hot, place one rolled paratha onto the dry pan. Cook for about 30 seconds until small bubbles appear on the surface and the dough looks slightly paler. Flip the paratha, then brush a teaspoon of ghee or oil generously over the cooked side. Cook for another minute until that side starts to turn golden brown. Flip again, brush ghee/oil on the second side, and cook for 1-2 minutes, pressing gently with a spatula, until both sides are golden brown with some darker crispy spots, and the paratha puffs up slightly in places, indicating the layers are separating. You'll hear a gentle sizzling sound. Remove from the pan and keep warm while you cook the remaining parathas.

Assemble the Rolls: Lay a warm paratha flat. Spoon a generous amount of the prepared filling down the centre of the paratha. Carefully roll the paratha up tightly, creating a neat, handheld roll. The warmth of the paratha will help it conform to the filling. Repeat with the remaining parathas and filling. Serve immediately, perhaps with a dollop of natural yoghurt or a fresh chutney on the side. The aroma of warm paratha and spiced filling is truly inviting.