Prepare the dough by combining whole wheat flour, water, and 2 teaspoons of oil.

Knead the dough until smooth and elastic.

Cover the dough with a wet kitchen towel and let it rest.

Grind the green peas into a thick paste using a mixer. Add a little water if necessary.

Wash the cauliflower thoroughly and grate it using a grater.

Heat some oil in a heavy bottomed pan.

Add cumin seeds and let them splutter.

Add chopped garlic cloves and cook for a few seconds.

Add mashed peas, grated cauliflower, red chilli powder, and salt.

Mix everything well and cook on low heat for 10 to 15 minutes, ensuring it doesn't burn.

Make sure the gobi and matar become dry and not mushy. If the stuffing is mushy, you will not be able to roll the parathas easily.

Let the matar and gobi stuffing cool down a bit.

Take a lemon-sized ball from the dough and roll it into a small puri.

Put 1 tablespoon of matar and gobi stuffing in the center and cover it from all sides.

Pat it and roll it again to make a paratha.

Heat a skillet and put the paratha on it.

Drizzle some oil on all sides and cook the paratha until it is cooked properly from both sides.

Serve hot with Green Chilli Pickle and Tadka Raita.