For the stuffing
Par boiled, drained and mashed green peas 1cup
Coriander leaves, finely chopped 1tbsp
Ginger, grated 1tsp
Green chillies, finely chopped 1tsp
Cumin seeds 1/2 tsp
Salt to taste
Red chilli powder 1/4tsp
Assofitida a pinch
Oil to cook,
Whole-wheat flour (Atta) dough, as you would do for any parantha/roti.
Take 1 tsp oil in a non stick pan. Put it on flame add cumin seeds and asafetida .Let it crackle. Add boiled, drained and mashed green peas. Add salt, ginger, red chilli powder, ajwain and green chillies to it and mix it properly. Cook for 2 minutes. Remove from fire. Cool. Add coriander leaves.
Take a small ball of dough. Flatten the dough and roll it with a rolling pin. Make medium sized chapatti. Put a spoon full of filling on the chapatti and cover it from the sides so as to seal it properly. Now roll it into a round parantha and take care the stuffing should not come out. On a preheated tawa (flat griddle plate), cook the parantha from one side, turn the side and cook from both the sides.
Brush the side with oil and turn the parantha, shallow fry till golden brown and crisp.
Serve Matar parantha hot with yogurt (curd), butter and pickles or chutney.