Heat a wok on medium-low flame and add ghee and oil.

Add jeera, green chillies, and garlic. Stir well and cook for 1-2 minutes.

Add hing, green peas, salt, and black pepper powder. Stir well and cook on medium-high flame for 2-3 minutes.

Reduce the heat to medium-low, cover, and cook for 12-15 minutes or until the green peas are tender.

While cooking, prepare the thecha: Grind green chillies, garlic, fresh coriander leaves, and salt in a mortar and pestle to a coarse paste. Set aside.

After 12-15 minutes, uncover the wok and increase the heat to high. Cook for 2-3 minutes to dry out the excess moisture. Cool to room temperature.

Transfer the cooled matar to a grinding jar and coarsely grind. Mix with half of the thecha, freshly chopped coriander leaves, and amchur powder. Keep the remaining thecha for serving.

In a bowl, combine wheat flour and salt. Gradually add water to make a semi-soft dough. Ensure the dough is smooth but not too soft.Add oil and knead until smooth. Cover with a damp cloth and let it rest for 30 minutes.After resting, knead the dough again and divide it into equal-sized balls.

Coat each dough ball with dry flour. Flatten with your hands, creating a cup shape with a thicker center.

Place a generous amount of matar filling in the center. Seal the edges by pinching them together. Remove any excess dough.

Gently flatten the stuffed dough ball, sprinkle dry flour, and roll out with a rolling pin. Roll carefully to avoid the filling from spilling out.

Alternatively, make two rotis, spread the matar filling between them like a sandwich, seal the edges, and roll flat.

Heat a tawa on medium heat. Cook the paratha until light golden brown on one side, flip, and cook the other side. Apply ghee, oil, or butter and cook until it fluffs and turns golden brown.

Serve hot with thecha, butter, or any dip of your choice.