Matar Paneer Paratha

For the dough:
3/4 cup maida (all purpose flour)
1 cup atta (whole meal flour)
1 tbsp ghee (clarified butter)
salt to taste
3/4 cup buttermilk (whisk 2 tbsp yogurt with enough water to make 1 cup of buttermilk)
For the stuffing:
1 small cup boiled peas lighly mashed
1 small cup grated panner (cottage cheese)
1″ ginger
2-3 minched green chillis(you can reduce if you want less spice)
2 tbsp of chopped coriander leaves
1 tsp garam masala pwd
salt to taste
Mix the two flours,salt and ghee.Add enough buttermilk to the flours and knead a soft dough.Set aside covered with a thin wet cloth (so that the dough doesnt dry) and let it sit for an hour.
Mix together minced ginger and chopped coriander leaves and make paste.Mix the mashed green peas and this paste and stir fry for 2 mts in a little ghee.Add garam masala and a pinch of salt and mix.Finally add the grated cottage cheese and mix well and make small balls and keep aside.
Divide the dough into small portions(shape into lemon sized balls) and flatten each ball (approx 3″-4″ in diameter) and put a small ball of the stuffing in the center.Cover the mixture by drawing the edges towards the center and mould into a ball again.
Take each of these stuffed balls and by pressing on a floured board ,roll into a round (pancake shape) (approx 6″-7″ diameter) paratha with a rolling pin. Pre-heat a griddle or tawa and place a rolled out parantha and cook till small bubbles appear on top and then flip the paratha and cook it again for a few seconds or so by pressing with a spatula or kitchen towel.Brush little ghee/oil on both the sides along the edges and fry on both sides until brown patches appear.Keep flipping over both the sides and make sure that both the sides of the parantha are cooked well till golden brown.While preparing the paranthas ,keep the fried paranthas warm by placing them in a towel-lined basket or bowl and fold over the sides of the towel.
Note:Any left over dough can be refrigerated upto 3-4 days.The parathas taste just as good if not better and since the dough has been rested the paranthas can be rolled out easier.