In a wide bowl, combine wheat flour, turmeric powder, salt & oil and prepare a soft and smooth dough adding water gradually. Cover and keep it aside for 15-20 minutes.
For the Stuffing
Boil water in a big vessel and place peas in it. Let it boil for 6-7 minutes. Drain excess water and let them cool down.
Take peas in a mixer jar and blend to a paste. You may choose to crush it coarsely or make a fine paste.
Heat oil in a non-stick pan and add dry red chilli, cumin seeds, hing and sliced onions. Mix and saute for 3-4 minutes. Then add all the dry spices - coriander powder, cumin powder, kitchen king masala, amchur and salt. Saute for another minute on low flame.
Then add crushed peas and saute for 4-5 minutes on low-medium flame till everything gets blended well and excess water and moisture has been absorbed from the stuffing.
Remove from flame and let the mixture cool down.
Preparing Parathas
Before starting to make parathas, knead the dough well. If needed, use ½ teaspoon oil and knead till it becomes smooth and soft.
Divide the dough and stuffing into 4 equal parts and make balls out of it.
Dust a little flour and roll out the dough into a small circle.
Keep stuffing in the centre, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
Dust a little four and roll it again very gently, so that stuffing doesn’t come out.
Heat a tawa/non stick pan and place the paratha.
Cook the paratha using little oil/butter/ghee till golden brown spots appears on both sides. Repeat the same steps to make more parathas.