Green Peas Stuffed Flatbread

Make the filling:
1. Take peas and water in a saucepan and bring to a boil. Cover and boil until the peas are completely cooked but are not mushy
2. Strain the water from the peas and let it cool slightly. Mash well using a masher or fork.
3. Heat oil in a frying pan and add cumin seeds. Once they splutter, add grated ginger. Saute for a few seconds.
4. Add the mashed peas. Next, add ground coriander, garam masala, fennel powder, turmeric, chili powder, amchur, and salt.
5. Mix well and let it cook for 3-4 minutes. Add the besan and mix well. Cook for a further 5 minutes.
6. Increase the heat and let the moisture content dry. Turn off the heat and let the filling cool completely

Make the dough:
1. Mix atta (whole wheat flour), 1 teaspoon of oil, and salt in a large bowl. Crumble the flour well.
2. Slowly add water and knead into a soft dough. Cover with a damp cloth and let the dough rest for 30 minutes

Make the paratha:
1. Once the dough is rested, knead it for 2 minutes. Divide the dough into 10 equal parts.
2. Roll one portion of the dough into a small circle. Place 2-3 tablespoons of stuffing mixture in the center. Slowly bring the sides of the dough together and seal it completely.
3. Roll the stuffed dough into a 6-7 inch disc using some extra flour for dusting.
4. Heat a tawa or frying pan. Place the rolled paratha on it and let it cook for 1-2 minutes. Do not add oil at this stage.
5. Flip over to cook the other side. Apply 1 teaspoon of oil on the cooked side.
6. Flip again and gently press using a spatula or wide spoon. Apply some oil and let it cook completely.
7. Repeat with rest of the dough.
8. Serve hot with yogurt and pickle.