Combine wheat flour, salt, a tablespoon of oil, carom seeds with 1 cup of water and start kneading. Add remaining water in small increments as needed and continue to knead till the dough comes together as a ball.
Add the remaining oil to the dough and knead till the oil is absorbed.
If the dough is sticky, sprinkle approximately 1 teaspoon wheat flour (or more if needed) on the dough and knead again to form a dough that is not sticky. The dough should be supple and soft.
Cover the dough and set aside for 15-20 minutes.
Make the stuffing
Mix all the ingredients for the stuffing - onions, black salt, garam masala, coriander leaves, jeera, green chilies, dry mango powder, and salt till they are well combined.
Rolling out the parathas
Pull a small piece approximately the size of a golf ball from the dough. Place the piece between the palms of your hands and shape them into a ball.
Flatten the ball and cover both sides with flour.
Roll into a circular disc about 6 inches in diameter.
Place about 1.5 tablespoonfuls of the stuffing in the center. Sprinkle flour over it to absorb any moisture.
Grab the edges and pleat them and bring them together in the center.
Pinch them together to seal them and flatten them using your palm.
Flatten the ball and cover both sides with flour.
Use your rolling pin to roll into a flat, round shape. Do this delicately - dusting flour as needed to help with this process.
Dust off excess flour from the paratha by placing it on your palm of one hand and then flip it on the palm of your other hand. Repeat this process 3-4 times.
Cooking the paratha
Place a tawa/frying pan on gas on medium heat. Once heated, carefully place the paratha on the tawa.
Place the paratha in the hot pan. Cook the paratha until small bumps form on the surface (approximately 1-2 minutes).
Flip the paratha onto the other side. Cook for 30-40 seconds or so until you see brown spots. Smear it with ghee and flip it.
Cook for 20-30 seconds, then brush the side facing up with ghee. Use a spatula to press down the paratha so that it evenly cooks.
Flip it and cook it for another 15-20 seconds while pressing the paratha down with the spatula.
Transfer the paratha to a plate lined with paper towels. Repeat this process for the rest of the dough.