steam fresh green peas in a pressure cooker or electric rice cooker. steam the green peas and do not boil them in water. for steaming, take the green peas in a pan. add 1 cup water in the cooker. place the pan with the green peas in the cooker. now pressure cook for 3 to 4 whistles. i used electric rice cooker to steam the green peas.
drain the green peas very well. there should not be any water in them. allow them to become warm or cool at room temperature. mash the green peas coarsely with a potato masher. keep aside.
in the same pan, on a low flame, add 1 tbsp besan. stirring often, roast the besan. the besan should become aromatic. its rawness should go away. the color of besan will also change. do not brown too much or burn the besan.
pinch small balls from the dough. roll them and keep covered. take 2 small balls and dust them with whole wheat flour. roll each of them to a round of 4 to 5 inches in diameter.
place the green peas stuffing on one of the rolled round. cover with the second one and seal the edges firmly. sprinkle some wheat flour on both sides.
roll gently to a paratha of about 6 to 7 inches. sprinkle flour as required while rolling. heat a tawa and let it become hot. place the paratha on the hot tawa. on a medium to high flame, begin to roast the paratha.
if the paratha has been stuffed and rolled well, it will start puffing up while cooking. flip again. press the paratha edges with a spatula too, so that they are cooked. flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.
serve peas paratha hot. you can also stack them in roti basket and later serve warm. serve peas parathas for breakfast with a side accompaniment of lemon or mango pickle. you can also serve with some butter or curd.