Dough - In a bowl mix together all the ingredients and knead into a firm dough with required quantity of water. Cover with a damp cloth and set aside for 25-30 minutes.
Stuffing - Heat oil in a pan and temper with cumin seeds. Saute for a few seconds. Then add the ginger and green chilies, followed by the asafoetida, turmeric powder and coriander-cumin powder. Saute on a medium flame for a few seconds and immediately add the greens, salt and the peas. Saute till the moisture has all been absorbed. When done, add the ground peanuts and chickpea flour. Mix everything well and keep aside to cool down.
Divide the dough into 10 equal portions. Roll out each dough into a shape of a poori. Spread some of the prepared stuffing evenly, leaving the edges.
Cover with another poori and seal all edges. Roll out into a slightly bigger disc. Make similar stuffed parathas with the remaining balls of dough and the greens stuffing.
Heat 1 tsp. of oil on a tawa / griddle and fry the parathas, one at a time on both sides till golden brown. Drizzle more oil on and around the edges.
Transfer to a serving plate and serve them hot with either any chutney, pickle, yoghurt, boondi raita or a dollop of butter.
