Making Green Peas Paratha Stuffing
Steam fresh green peas in a pressure cooker or electric rice cooker. Steam the green peas and do not boil them in water.
For steaming, take the green peas in a pan. Add 1 cup water in the cooker.

Place the pan with the green peas in the cooker. Now pressure cook for 3 to 4 whistles. I used electric rice cooker to steam the green peas.
Drain the green peas very well. there should not be any water in them. Allow them to become warm or cool at room temperature.

In the same pan, on a low flame, add besan. Stirring often, roast the besan.
The besan should become aromatic. its rawness should go away. The color of besan will also change. Do not brown too much or burn the besan.

Mash the green peas coarsely with a potato masher. Keep aside.
Heat a pan. Lower the heat and add cumin seeds in it.
Roast the cumin seeds till they become fragrant.
Remove and add the roasted cumin seeds to the mashed peas.

Add the roasted besan to the mashed peas.
Add finely chopped green chili, asafoetida (hing), finely chopped coriander leaves and salt as per taste.
You can also add garam masala powder. Stir and mix very well.

When one side is partially cooked (about 1/4th) then flip the paratha.
Spread some oil or ghee on top. Flip the matar paratha again.
Now spread some oil or ghee on this side too.

Rolling Stuffed Peas Paratha
Pinch small balls from the dough. Roll them and keep covered.
Take 2 small balls and dust them with whole wheat flour.
Roll each of them to a round of 4 to 5 inches in diameter.
Place the green peas stuffing on one of the rolled round.
Cover with the second one and seal the edges firmly. Sprinkle some wheat flour on both sides.

Serve peas paratha hot or warm. You can also stack them in roti basket and later serve warm. You can make these matar paratha for breakfast or brunch with a side accompaniment of lemon or mango pickle. You can also serve with so

Roll gently to a paratha of about 6 to 7 inches. Sprinkle flour as required while rolling
Cooking Matar Paratha
Heat a tawa or skillet and let it become hot. Place the peas paratha on the hot tawa. On a medium to high flame, begin to roast the paratha.

If the matar paratha has been stuffed and rolled well, it will start puffing up while cooking.
Flip again. Press the paratha edges with a spatula too, so that they are cooked.
Flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.