Boil salted water in a pan, add fresh green peas, and cook for 2 minutes. Strain and transfer to a plate.

In the same pan, heat oil, add cumin seeds, boiled green peas, grated ginger, and chopped green chilies. Roast and mash well.

Turn off the flame, transfer the mixture to a plate, and add grated paneer (or tofu), cumin seed powder, garam masala, amchur powder, chopped onion, and salt. Mix thoroughly. Paratha filling is ready.

In a mixing bowl, combine wheat flour, rice flour, chili flakes, carom seeds, salt, and ghee.

Gradually add water and knead into a soft dough. Rest the dough for 15-20 minutes.

Divide the dough into small balls. Roll out each ball into a small circle.

Place a portion of the filling in the center of the circle, then seal and roll it out into a paratha.

Heat a griddle or skillet, cook the paratha on both sides until golden brown, applying ghee as needed.

Serve hot with pickles and chutney.

Servings: Approximately 5-6 small parathas.