Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a teaspoon of oil to the prepared dough and set aside covered for at least 10 mins.
Meanwhile, prepare the filling- in a heavy bottomed pan, heat oil and add cumin seeds, grated ginger and finely chopped green chillies. Fry for a minute.
Now add fresh green peas and sprinkle salt as needed.
Cook covered for 3-4 mins until the peas are tender.
Using a masher, gently mash the green peas. Let the stuffing cool for a bit and then add finely chopped fresh coriander leaves.
Make equal sized balls of the prepared dough.
Take a ball of the prepared dough. Roll it into a thick roti.
Place 2-3 tablespoon of matar stuffing at the center of the rolled-out roti.
Start pleating the dough from one side and close it from all the directions. Remove any excess dough from top.
Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.
On a heated tawa/flat pan, cook the paratha on both sides until golden brown spots appear. Spread a teaspoon of oil/butter on both sides of the paratha and remove it on to a plate.