Take 2 cup fresh matar. Transfer to a blender. Add green chilli, garlic, ginger, coriander leaves.Coarsely grind it.... Heat oil in a Kadai. Fry 1 tsp cumin seeds. Let it crackle for few seconds. Then pour the mixture add red chilli powder, roasted cumin and coriander powder, hing and add salt as needed. Cook till the raw smell of Masala and matar goes. The mein tar should cook well. Once it is done then transfer too a bowl. Then keep aside. Standing time 1 minute... till is cool...

For 2 persons. I have taken 1 1/2 cup wheat flour. Add 1 tsp ajwain, salt and 1 tsp Lukewarm oil. If you add oil the par at ha will be crispy... Knead a semi stiff dough. From the dough take a small ball roll it like a chappati. Put stuffing in the center of the chappati. Press it and close the edges tightly. So while rolling the chapati the stuffing will not comes out. Dust the flour. And make a chappati shape.

Meanwhile heat tawa. Place the chappati and cook both the sides in a slow flame. Apply ghee on paratha. Cook both the sides till it is brown in color both the sides. Once it is done then transfer to a serving plate.