Like I said, if a vegan version is preferred, vegan cheese can be used or it can be skipped. Skip the cheese and make into a regular whole wheat tortilla flavored with jalapenos. In both ways, paratha/tortillas are very tasty. The dough has no ghee and is perfect for vegan guests if made into tortillas. If making into tortillas without cheese stuffing, make the dough into smaller size. If not, roll them into bigger tortillas. Oil can be used while cooking them instead of ghee.
Add this mixture to a bowl with wheat flour, salt, and knead to a smooth dough. Rest for 20-30 minutes.
Take a portion of dough and shape into a cup and fill with 2-3 tablespoons of cheese. Gather the ends and close into a ball. Dust with flour as necessary and roll into a 8-10 inch flatbread/paratha. Repeat with other dough portions.
Heat a cast-iron griddle and place the paratha on it. Drizzle a little ghee/oil cook for 2 minutes, flip and cook with a little ghee/oil. Flip again and cook for a minute. Remove to a plate and repeat cooking all the parathas.