In a mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead into a smooth dough. Cover with a damp cloth and let it rest for 30 minutes.

Meanwhile, prepare the filling. Heat a tablespoon of oil in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.

Add grated ginger and chopped green chillies. Sauté for a minute.

Add mashed green peas, garam masala, turmeric powder, red chilli powder, and salt to taste. Mix well and cook for 2-3 minutes. Remove from heat and let the filling cool down.

Divide the dough into equal-sized portions and roll each portion into a ball. Flatten each ball into a small disc.

Place a spoonful of the cooled green peas filling in the center of each disc. Bring the edges together and seal the filling inside the dough.

Gently roll out each filled dough ball into a paratha, ensuring the filling spreads evenly.

Heat a skillet or tawa over medium heat. Place the rolled-out paratha on the hot skillet and cook until brown spots appear on one side.

Flip the paratha and spread a little ghee or oil on top. Cook until both sides are golden brown and cooked through.

Repeat the process with the remaining dough and filling to make more parathas.

Serve hot Matar Parathas with yogurt, pickle, or any side dish of your choice.