In a mixer grinder, grind cashews, almonds, and pistachios into a coarse powder. Set aside.
In a bowl, mix mashed paneer, the ground dry fruits mixture, salt, and chaat masala. Adjust seasoning according to taste. This mixture will be used as the filling for the paratha.

Take whole wheat flour (atta) in a large mixing bowl. Add water gradually and knead into a soft dough.

Divide the dough into equal-sized balls.
Roll out one ball of dough into a small circle.
Place a portion of the dry fruits and paneer mixture in the center of the circle.

Bring the edges of the rolled-out dough towards the center to cover the filling completely. Pinch the edges together to seal.
Gently flatten the filled dough ball with your hands.
Roll it out again into a circle, ensuring the filling is evenly distributed and the paratha is of desired thickness.

Heat a tawa or griddle over medium heat.
Place the rolled-out paratha on the hot tawa.
Cook for about 1-2 minutes until bubbles start to appear on the surface.
Flip the paratha and drizzle some ghee or oil on the cooked side.
Press down gently with a spatula and cook until both sides are golden brown, adding more ghee or oil as needed.

Once cooked, transfer the dry fruits paratha to a plate.
Serve hot with yogurt or pickle