For the filling – 2 cups green peas – 2 tablespoon oil – 1 teaspoon cumin seeds – 1 inch ginger grated – 1 teaspoon chilli powder – ½ teaspoon turmeric powder – 1 teaspoon coriander powder – 1 teaspoon amchur – 1 teaspoon fennel powder – 1 tablespoon besan For the dough – 2 cups atta – 1 tablespoon oil plus extra for frying – Salt to taste – Water to knead the dough (¾ cup)
Mix whole wheat flour, oil, and salt in a large bowl
Slowly add water and knead into a soft dough. Cover with a damp cloth and let the dough rest for 30 minutes
Boil peas till they are completely cooked but not mushy. Strain.
Mash the boiled peas
Heat oil in a frying pan and add cumin seeds. Once they splutter, add hing and grated ginger. Saute for a few seconds.
Add the mashed peas
Add coriander powder, fennel powder, turmeric, chilli powder, amchur, and salt
Mix well and let it cook for 3-4 minutes
Add the besan and mix well. Cook for a further 5 minutes
Increase the heat and let the moisture content dry
Roll one portion of the dough into a small circle
Place 2-3 tablespoons of stuffing mixture in the center.
Slowly bring the sides of the dough together and seal it completely
Roll the stuffed dough into a 6-7 inch disc using some extra flour for dusting.
Heat a tawa or griddle. Place the rolled paratha on it and let it cook for 1-2 minutes. Do not add oil at this stage.
Flip over to cook the other side. Apply 1 teaspoon ghee on the cooked side.
Flip again and gently press using a spatula or wide spoon. Apply some ghee/oil and let it cook completely
Serve hot with yoghurt and Indian pickle