1. Run chillies, mint, curry leaves, in a small mixie, without water.
2. Remove onto a large plate.
3. Add in flour and salt, knead to a soft pliable dough.
4. Add very little water, only if necessary.
5. Cover, and keep aside.

For Filling:

1. Remove all moisture from peas, coriander.
2. Run peas, coriander, mint, ginger, chillies in a small mixie.
3. Do not add water, it should be stiff.
4. Remove onto a plate.
5. Add in salt, cornflour, mix well keep aside.

To Proceed:

1. Divide dough into 10 portions, make round balls.
2. Divide filling into same number of portions, keep aside.
3. Roll one portion of dough into a 4” thick chappati.
4. Place one portion of filling in the centre.
5. Bring edges together over filling, and press down gently to seal.
6. Dust with a little flour, roll gently to form a 6” wide round.
7. Heat a skillet, roast till brown specks form, drizzle with a little oil.
8. Roast evenly till golden and crisp on both sides.
9. Serve hot with chutney or tomato sauce.

Making Time : 30 minutes
Makes : 10 parathas
Shelf Life : 1 day