Step 1: Prepare the filling base

Heat 3-4 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Then add finely chopped green chilies and grated ginger. Sauté for a few seconds.

Step 2: Sauté onions

Add finely chopped onion to the pan and cook until it turns lightly pink, stirring occasionally.

Step 3: Add peas and spices

Once onions are lightly pink, add 1 cup of boiled peas, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and salt to taste. Mix all ingredients well.

Step 4: Mash the peas

Press and mash the peas in the pan using the back of a spoon or a potato masher until they are mostly crushed but still have some texture.

Step 5: Add gram flour and coriander

Add 2 tablespoons of gram flour (besan) and 2 tablespoons of chopped fresh coriander to the mashed peas. Mix everything thoroughly and cook for 2-3 minutes until the gram flour is well roasted and the filling is dry.

Step 6: Prepare the dough ball

Take a small ball of prepared dough (made from wheat flour, water, and salt, kneaded until smooth). Flatten it slightly to create a small cup-like shape.

Step 7: Stuff the paratha

Place a spoonful of the prepared pea filling into the center of the dough cup. Bring the edges of the dough together to seal the filling inside, forming a smooth ball.

Step 8: Roll the paratha

Lightly dust the stuffed dough ball with flour and gently roll it out into a flat, round paratha of desired thickness using a rolling pin.

Step 9: Cook the paratha

Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa. Cook for about 1 minute on one side until small bubbles appear.

Step 10: Apply fat and cook until crisp

Flip the paratha. Apply ghee, butter, or oil generously on the cooked side. Flip again and apply fat on the other side. Cook, pressing gently with a spatula, until both sides are golden brown and crispy, approximately 1-2 minutes per side.

Step 11: Serve

Remove the cooked paratha from the tawa. Repeat the stuffing, rolling, and cooking process for the remaining dough and filling. Serve the hot and crispy Matar ke Parathe immediately with yogurt or pickle.

• Ensure the pea filling is dry before stuffing to prevent the parathas from tearing.

• Adjust the spice levels according to your preference.

• Serve hot with yogurt, pickle, or chutney.

• Add grated paneer to the pea filling for extra richness.

• Include a pinch of amchur (dry mango powder) for a tangy flavor.

• Use whole wheat flour for a healthier version of the dough.