Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it.

Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.

Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.

Keep kneading the dough for 6-7 minutes before rolling it for paratha.

The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.

Take fresh peas and grind it to a coarse paste in a mixer grinder. While grinding it does not add water in the paste.

Now, take a bowl and add the coarse paste in it.

After that add a teaspoon of ginger and a teaspoon of one chopped green chili.

After that add freshly chopped coriander leaves and mix them.

Add the spices, starting with a teaspoon of coriander leaves, half a teaspoon of crushed anardana (pomegranate) and salt.

Mix the ingredients and keep them aside.

Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.

Now dust these balls with dry flour and roll them with a rolling pin to make make a circle of 5-6 inch.

When you have made the circle add the matar stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again.

Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.

Heat up a griddle or tava and smear it with the small quantity of ghee.

Gently place the paratha over the tava and cook from the side. Cook the paratha until its brown in color.

Serve the paratha hot alongside homemade butter and some tangy mint chutney.