1.Now take Grinder jar and add the boiled green peas, green chilies, and coriander leaves and grind them not too fine. (buy mixer-grinder online)
2.Crush these ingredients to make a mixture like a coarse-textured paste.
3.Take another nonstick pan and heat ½ tbsp. oil.
4.As the oil starts to crackle, add cumin Seeds and let them sizzle.
5.Add chopped onion, grated ginger and crushed garlic and sauté on low flame for a minute.
6.Now add the medium ground peas in the pan and mix everything well.
7.Sprinkle all the spice powders you are using in the mixture. Cook it for 2 minutes.
8.Squeeze some lemon juice in the pan and again sauté it properly.
9.Now, turn off the flame and let it come to normal temperature.
10.While it cools down, take dough and make the six dough balls.
11.After the mixture cools down to normal temperature, take it out into a bowl.
12.Now make 6 balls of the cooled pea’s mixture.
13.Now flatten the dough balls by pressing them hard between your palms.
14.Place one ball of peas mixture in every flattens dough balls.
15.Now, pull the edges of the flattened dough upwards and cover the peas balls completely.
16.After covering, again press the balls.
17.Take the rolling board and sprinkle very little wheat flour over it for coating and dusting dough balls.
18.Now, roll it and make a thick circle of around 5-inch diameter
19.Don’t roll it too thin or the peas filling will come out of the balls.
20.Heat tava over the medium flame.
21.As soon as the tava is medium hot, transfer the Parotta over the tava and cook it from both the sides.
22.Spread butter/oil/ghee evenly over both the surface.
23.Transfer it to serving plate.