Heat water in a wok with 1/2 tsp sugar and 1/4 tsp salt.Peel and boil peas for 5 minutes. Drain excess water and let it cool.Boil 1 potato and cool. Heat 1 tbsp oil in a wok.Sprinkle cumin seeds and sliced garlic (optional).Then add grated ginger.Saute and add the boiled peas.Add green chillies, turmeric, red chilli powder, fennel seed powder,chaat masala and garam masala, salt and sugar to taste.Add ginger paste.

Saute till moisture dries up and cool.In a mixer jar, add the sautéed peas masala along with chopped coriander leaves. Add 2 tbsp boiled peas stock and blend to form a smooth paste.Remove the paste to a bowl.Add boiled and grated potato.Mash well.At this stage, if the dough appears sticky, 1 to 2 tbsp roasted gramflour maybe added.Mix well and set aside.

Meanwhile sprinkle ajwain, oil or ghee and 1/4 tsp salt in the wheat or all-purpose flour.Add 1/2 cup water or more if required gradually and knead into a soft smooth dough.Set aside covered for 30 minutes.Divide the green peas mixture into lemon sized balls.Divide the dough into equal sized balls.Fill the stuffing in each ball by shaping into a cup.Gather the edges and cover the stuffing.

Flatten each stuffed balls and roll into 6 inch diameter thick parathas dusting with flour.Heat a tawa and place rolled paratha over it.Cook on both sides. Drizzle oil or ghee on both sides after it gets half cooked.Continue flipping and cooking until golden on both sides.