Instruction

1. Combine flour, salt, and water in a large bowl and mix to blend. Transfer to a lightly floured work surface and knead until a smooth dough forms, about 3 minutes. Alternatively, mix dough in a stand mixer fitted with dough hook attachment and knead for about 2 minutes. Divide dough into 6 (4-ounce) balls, each about 2 inches in diameter; cover and set aside to rest while you make the fillings.
2. Heat oil over medium heat. Add cumin seeds and cook, stirring occasionally, until seeds start to crackle, 2 to 3 minutes. Stir in ginger, then add chile powder, coriander, garam masala, chaat masala, and salt. Stir in peas and fenugreek leaves. Remove from heat and mash into a coarse meal. Set aside.
3. Stir together carrot, onion, cilantro, ginger, cumin, chaat masala, chile, and salt in a medium bowl. Set aside.
4. Heat a griddle or a large skillet over medium heat. Working with 1 piece of dough at a time, roll out on a lightly floured surface into a 5-inch disk. Place about 3 tablespoons of filling in center, then bring all the edges together to the center and press to seal in filling. Flatten gently with the palm of your hand. Using a rolling pin, roll out dough to a 7-inch disk, dusting lightly with flour as needed.
5. Heat 1 teaspoon ghee on a griddle, add paratha, and cook until golden brown, adding more ghee as needed, 1 to 2 minutes per side. Serve hot with butter, plain yogurt, and Indian pickles.