Divide the dough and filling into eight equal parts and form into balls.
Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides.
Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.