PREPARATION

1. In a mixing bowl, add 300 grams wheat flour, 1/2 teaspoon salt, 1/2 teaspoon carom seeds, 30 milliliters ghee, 200 milliliters water and knead it into a smooth soft dough.
2. Rest the dough for 20 minutes.
3. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin, 1 teaspoon ginger, 1 teaspoon green chili and stir well.
4. Then, add 130 grams onions and fry till translucent or until it turns golden brown in color.
5. Now, add 140 grams tomato and mix it well.
6. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy.
7. Add 1/4 teaspoon turmeric and stir well.
8. Then, add 150 grams boiled green peas and mix it well.
9. Cook for 5 - 7 minutes on medium heat.
10. Add 1 teaspoon salt, 1 teaspoon red chili, 1/2 teaspoon dry mango powder and mix it well.
11. Now, add 180 grams grated paneer and mix it well.
12. Cook for another 5 - 7 minutes on medium heat.
13. Add 1/2 teaspoon garam masala and mix it well.
14. Remove it from heat and keep aside.
15. Take a ball from dough and dust it with flour.
16. Flatten it with the help of a rolling pin.
17. Place few tablespoons of the stuffing on the dough circle. Seal the edges completely so that the stuffing does not come out. 
18. Flatten the dough circle, roll them with a roller to approximately six-inch diameter. This is now called a paratha.
19. Heat a skillet, place paratha on it and cook on moderate heat for three minutes. Turn it and pour ghee over it, spread it on paratha and shallow fry over low heat.
20. Turn it and again pour ghee on other side. Cook on low heat till golden brown. 
21. Remove it from heat and keep aside.
22. In a mixing bowl, add 400 grams yogurt, 180 milliliters milk and mix it well.
23. Add 40 grams boondi, 1/2 teaspoon salt, 1/2 teaspoon black salt, 1/2 teaspoon black pepper, 1/2 teaspoon cumin powder and mix it well.
24. Sprinkle some red chili over the raita.
25. Serve with prepared matar paneer paratha.