Soak chana for about 4 hours. Grind the chana with ginger and green chili to the paste using water as little possible. I used about 1/2 cup of water.
Mix all the ingredients for paratha together, whole wheat flour, cumin seeds, salt, and asafetida.
Make the dough mixing everything together if needed add more flour, knead the dough. Oil your both palm and roll the dough between your palms.
Dived the dough into 6 equal parts, oil your palm and roll them between your palms, to make them round petties.
Roll dough ball into a 3” circle. Spread about 2 drops of oil and pull the edges of the dough to wrap. Repeat to make all six balls.
Roll the patty in dry whole-wheat flour. Press it a little and start rolling on a clean surface to about 6 inches in diameter.
Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
The paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula.
Flip it again and lightly press it with a spatula. Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Repeat same process for the remaining.