Directions

1. 1

   Place green peas in a microwave-safe bowl with 1 tablespoon water and a pinch of salt. Microwave for 2 minutes if using frozen peas, or 5 minutes if using fresh peas. Set aside to cool.

2. 2

   Heat 4 teaspoons oil in a pan over medium heat. Once hot, add a pinch of asafoetida, then immediately add the chopped onions, green chilies, ginger paste, and garlic paste. Cook until the onions turn light brown, about 3–4 minutes.

3. 3

   Add the cooled cooked peas to the pan along with salt to taste, cumin powder, and red chili powder. Mix well and cook until the mixture becomes dry, stirring frequently for about 5–7 minutes.

4. 4

   Transfer the pea mixture to a plate and allow to cool completely. Once cooled, coarsely grind or process the mixture in a food processor until it reaches a chunky, spreadable consistency. Divide into 8 equal portions and roll each into a ball. Set aside.

5. 5

   In a bowl, combine 1 cup whole wheat flour with salt to taste. Add 2 teaspoons oil and rub between your fingertips until the mixture becomes crumbly.

6. 6

   Add warm water gradually, a little at a time, mixing with your hands until all the flour is incorporated and a soft dough forms.

7. 7

   Knead the dough for 4–5 minutes until it becomes smooth. Form into a ball, then drizzle a few drops of oil on the surface and cover with a damp cloth.

8. 8

   Let the dough rest for at least 20 minutes. After resting, knead it again briefly and divide into 8 equal portions. Roll each portion into a ball.

9. 9

   Press each dough ball between your palms into a flat circle about 3–4 inches in diameter. Dip the circle into dry whole wheat flour to coat lightly, then roll gently into a circle about 4 inches in diameter using a rolling pin.

10. 10

    Place one green pea ball in the center of the dough circle. Gather the edges of the dough around the filling and pinch them together to seal. Roll the sealed ball into a ball shape and dust lightly with dry flour.

11. 11

    On a floured surface, carefully roll the stuffed ball into a circle approximately 6 inches in diameter, handling gently to avoid the filling breaking through.

12. 12

    Heat a griddle (tava) or large skillet over medium heat. Once hot, place a rolled paratha on the griddle. Cook until bubbles begin to appear on the surface, then flip.

13. 13

    After flipping, apply a few drops of ghee or oil to the cooked side. Flip again and press gently with a spatula. Cook until light brown spots appear on the bottom, about 2–3 minutes.

14. 14

    Apply a few more drops of ghee or oil to the second side, flip, and cook until golden-brown spots form, about 1–2 minutes. Transfer to an insulated container to keep warm. Repeat with remaining parathas.