Sift the whole wheat flour with salt into a bowl. Blanch spinach leaves in boiling water for one minute. Drain, squeeze out the excess water and blend to a thick purée.
Add spinach purée, yogurt, one teaspoon salt, sesame seeds and chaat masala in the sifted whole wheat flour. Knead into a soft dough with enough water. Cover the dough with a damp cloth and set aside to rest for half an hour.
For the stuffing, place the paneer in a bowl. Add ginger, green chillies, a pinch of salt and chaat masala. Mix well and divide into eight equal portions.
Knead the dough again and divide into eight equal portions. Shape into balls and press between your palms. Roll out each ball into a four-inch round disc and thin down the edges.
Place one portion of the stuffing in the centre and gather the edges together and shape into a ball again. Roll out into a seven-inch parantha.
Heat a tawa. Place each parantha on it, turn over once and drizzle a little melted ghee around it. Turn it over again and spread a little more ghee on the other side.
Cook till both sides are cooked.