Place the curd in a muslin cloth or a clean kitchen towel. Tie and place it over a bowl for 30–40 minutes (or overnight in a fridge) until thick and creamy, with excess whey drained.

In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead into a smooth, soft dough.

Lightly grease the surface with oil, cover, and let it rest for 10-15 minutes.

Heat a pan over medium heat and dry roast the coriander seeds, cumin seeds, peppercorns, fennel seeds, and dry red chillies for about 1 minute until fragrant.

Let them cool, then grind into a coarse powder.

Transfer the hung curd to a bowl.

Add 1 tablespoon of the prepared spice mix, chopped coriander, green chilli (if using), and salt. Mix well. The filling should be thick and creamy, not watery.

Lightly knead the rested dough and divide it into equal-sized balls.

Dust two balls with flour and roll them into small discs.

Spread a generous spoonful of the curd filling evenly over one disc. Place the second disc on top and gently seal the edges with your fingers.

Dust lightly and carefully roll it out into a slightly thick paratha.

Heat a tawa or griddle on medium heat.

Place the paratha on the hot tawa and cook until small brown spots appear.

Flip, brush lightly with oil or ghee if desired, and cook both sides until golden and crisp.

Repeat with the remaining dough and filling.

Serve hot with butter, pickle, or a cup of masala chai.