Make the Dough
In a large mixing bowl, whisk together the corn flour, whole wheat flour, salt, jaggery, slivered green chilies, and ajwain seeds.
Drizzle in 3 tbsp (45 ml) of melted ghee. Use your fingertips to rub the fat into the flour until the mixture resembles coarse breadcrumbs.
Gradually add the warm water, mixing with your hand until a rough dough forms.
Transfer the dough to a clean surface and knead for 8-10 minutes until it becomes silky smooth and medium-stiff.
Rest the Dough
Shape the dough into a ball, lightly coat with ghee, and place it back in the bowl.
Cover with a damp cloth or plastic wrap and let it rest at room temperature for at least 30 minutes and up to 3 hours.
Shape the Parathas
Briefly knead the rested dough and divide it into 10 equal portions.
Roll each into a smooth ball and keep them covered with a damp cloth.
Working with one ball at a time, flatten it and dip it in dusting flour.
Roll it into a 6-inch circle.
Brush the surface with melted ghee.
Fold the circle in half to form a semi-circle, and brush with ghee again.
Fold the semi-circle in half again to create a triangle.
Dip the triangle in dusting flour.
Roll the triangle out evenly into a 6-inch paratha.
Place on a sheet lined with waxed paper and repeat with the remaining dough balls.
Cook the Parathas
Preheat a cast-iron skillet or tava over moderate heat. Lightly brush the surface with ghee.
Place a paratha on the hot tava and cook for 1-2 minutes, until reddish-brown spots appear on the underside.
Drizzle about 1 tsp (5 ml) of ghee on top and around the edges, then flip the paratha.
Drizzle another tsp of ghee on the new top side.
Cook for another 1-2 minutes, gently pressing with a spatula to encourage puffing, until both sides are crisp and golden brown.
Serve immediately or store in a cloth-lined container to keep warm.
Repeat with the remaining parathas.
Don't skip the resting time! It allows the gluten to relax and the corn flour to hydrate, making the dough much easier to roll.
