Knead the whole wheat flour into a soft dough, similar to what you use for making chapatis. Keep it aside.

Now take the soaked Bengal gram in a mixer. Add the ginger, garlic and green chilies. Grind everything to form a granular mixture. Empty it out in a bowl. Then add salt, turmeric powder, cumin seeds powder, and black pepper powder. Mix it well and the stuffing for atta ka pitha is ready.

Now fill up water in a deep vessel and bring it to a boil. It is important to note here that the water level should be enough to completely soak the parantha while boiling.

While the water is kept for boiling, prepare the parantha. Make smooth lemon sized balls out of the wheat dough. Roll out each ball, flat like a chapatti, and place some Bengal gram stuffing at its center. Bring the sides together and bind it to form a semi-circular dumpling.

Once all the balls are stuffed, put them in the boiling water and cover with a lid. Let the parantha boil in water for 12 minutes on medium flame. Once or twice stir the parantha so that it doesn’t stick to the base of the vessel or to each other.

After 12 minutes take out one parantha from the vessel and poke a knife at the center. If it comes out clean then the parantha is cooked. Take out all the paranthas on a plate.

Let the moisture over the parantha evaporate. Cut them into two from the center. The parantha is now ready to be eaten. You can eat the paranthas either with some pickle or green chutney.