For the Filling - Heat oil in a non-stick pan and temper with cumin seeds and asafoetida. Saute for a few seconds and then add the ginger-garlic and green chilli paste. Saute for a minute on medium. flame. Then add the green peas paste and all the dry spices. Saute till dry. Keep aside to cool.
For the Dough - Knead together the atta, salt, oil with required quantity of water. Set aside for 15-20 minutes. Divide the dough into equal portions. Roll out each into a small puri and stuff a tbsp. of the filling in it.
Close all edges and roll out into a circle / chapatti by dusting some flour. Roll the rest of the dough along with the filling in a similar manner.
Heat a tawa / griddle and fry one paratha at a time with a tsp. of oil till brown on both sides. Fry the rest of the parathas in the same manner.
Serve hot with yoghurt and pickle.
