Cook for 3 whistles in a pressure cooker and mash it coarsely.
Heat oil in a fry pan.
Add chopped onion, green chillies and saute for a minute.
Add mashed peas and combine.
Add salt, red chilli powder and saute well.
Add chopped fresh coriander leaves and remove from heat.
Knead wheat flour, ghee and salt into a soft dough, adding warm water.
Divide the kneaded dough into big lemon-sized balls.
Roll out each ball into a disc shape, sprinkling wheat flour when needed.
Spread the peas stuffing inside. Cover it with another flattened dough.
Seal the edges so that the stuffing does not come out.
Heat a flat pan. When it turns hot, place the stuffed paratha.
Cook one side of the paratha to golden.
Turn it over and add a little butter to the first cooked side.
After a few seconds, turn the other side over and apply butter to it and cook it too.
Serve hot with spicy yogurt and pickle.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.