Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it.
Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.
Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
Keep kneading the dough for 6-7 minutes before rolling it for paratha.
The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.
Take fresh peas and grind it to a coarse paste in a mixer grinder. While grinding it does not add water in the paste.
Now, take a bowl and add the coarse paste in it.
After that add a teaspoon of ginger and a teaspoon of one chopped green chili.
After that add freshly chopped coriander leaves and mix them.
Add the spices, starting with a teaspoon of coriander leaves, half a teaspoon of crushed anardana (pomegranate) and salt.
Mix the ingredients and keep them aside.