Rinse 250 grams of green peas and boil them in water for 5-7 minutes until they become soft. Drain the water and let them cool down.
In a mixer grinder, add the boiled green peas, 1-2 green chilies, 1/2 inch ginger, and a handful of fresh coriander leaves. Grind them to a coarse paste without adding water.
Heat 1 tablespoon of oil in a pan, add 1/2 teaspoon cumin seeds and let them splutter. Add the green peas paste, 1/2 teaspoon red chili powder, 1/2 teaspoon garam masala, and salt to taste. Cook for 5-7 minutes until the mixture becomes dry. Set aside to cool.
In a large mixing bowl, add 2 cups of whole wheat flour, 1/2 teaspoon salt, and 1 tablespoon oil. Mix well and gradually add water to form a soft dough. Knead the dough for a few minutes and let it rest for 15-20 minutes.
Divide the dough and the green peas filling into equal portions.
Roll out one portion of the dough into a small circle, place a portion of the filling in the center, and seal the edges to form a ball. Flatten the ball and roll it out gently into a paratha.
Heat a tawa or griddle over medium heat. Place the paratha on the tawa and cook until golden brown spots appear on both sides. Apply some ghee or oil while cooking.
Repeat the process with the remaining dough and filling.