For the Paratha:
For the stuffing:
For the dough:
Sieve the flour and mix in a large bowl together with salt, ghee and yogurt.
Slowly add the warm water, a little at a time and knead well to make a stiff dough.
Cover and keep it aside for at least half an hour.
In a microwave safe bowl with lid , place the peas with a pinch of salt and cook for 3 minutes. Drain the water and let it cool for a moment.
Place them in a food processor, add to it the garam masala and grind to a paste.
Mix this paste with the paneer, finely chopped onion and green chillies and mix well.
Make from this mixture small balls and keep aside.
For the paratha:
Knead the dough again and make from it balls around the size of a lemon.
Roll the dough balls in a floured surface, flatten it a little using the palm of your hand and then with help of a roller pin roll them out into thick poories of 10 cm in diameter.
Place one paneer-matar ball in the center. Cover and seal the ends and roll again, dusting flour if neccesary into 1/2 cm thick roties with the help of a rolling pin.
Meanwhile, heat a griddle at high flame and then lower it to medium flame.
Gently dust off the excess of flour and place the stuffed paratha on the griddle and cook on both sides till brown spots start to appear on top and the parathas are cooked through.
Apply a little ghee if desired.
Serve hot Paneer-Matar Parathas immediately with any curry or with plain yogurt and pickle of your choice.