Make the Dough: In a large bowl, whisk together the flour and salt.
Drizzle in the melted butter or ghee and use your fingertips to rub it into the flour until it resembles coarse oatmeal.
Gradually add the warm water, mixing until a rough dough forms.
Turn it out onto a clean surface and knead for about 10 minutes, dusting with flour as needed, until silky smooth and pliable.
Shape the dough into a ball, rub with a little oil, and place it in a bowl.
Cover and let it rest at room temperature for at least 30 minutes, or up to 3 hours.
Prepare the Pea Filling: Heat 2 tablespoons (30 ml / 1 fl oz) of vegetable oil in a large frying pan over moderate heat.
Add the ginger and green chilies and fry until the ginger just begins to brown.
Add the asafetida powder, fry for a few seconds, then immediately add the mashed peas.
Stir in the garam masala, cayenne pepper, salt, lime juice, jaggery, and fresh coriander.
Stir-fry for about 2 minutes to combine the flavors.
Remove the filling from the heat, divide it into 10 equal portions, and allow it to cool completely.
Assemble the Parathas: Briefly knead the rested dough and divide it into 20 equal portions.
Roll each portion into a smooth ball and keep them covered with a damp cloth.
Take two dough balls.
Dip both in flour and roll each one into a thin 6-inch / 15 cm round.
Spread one portion of the cooled pea filling evenly over one dough round, leaving a 0. 5-inch / 1. 5 cm border.
Brush the empty border with a little water. Carefully place the second dough round on top. Gently press the surfaces to ease out any air bubbles and press the edges firmly to seal.
Repeat with the remaining dough and filling to create 10 stuffed parathas, placing them on waxed paper without touching.
Cook the Parathas: Preheat a griddle (tava) or a heavy-bottomed skillet over moderate heat.
Brush the hot griddle with 0. 5 teaspoon (25 ml / 0.8 fl oz) of ghee or oil and carefully lay one paratha on it.
Cook for 2–3 minutes, until the bottom has reddish-brown spots.
Drizzle 1 teaspoon (5 ml / 0.2 fl oz) of ghee or oil on top and around the edges.
Flip the paratha.
Drizzle another teaspoon of ghee or oil on the newly flipped side.
Cook for another 2 minutes, gently pressing the surface with a spatula to encourage it to puff up.
The paratha is done when both sides are crisp and flecked with reddish-brown spots.
Place it in a container lined with a tea towel to keep warm and repeat with the remaining parathas.
When sealing the parathas, press from the center outwards to gently push out any trapped air before sealing the edges. This prevents them from bursting while cooking.
