Place atta, salt and two tablespoons of ghee in a bowl and knead into a soft dough using water as required. Cover with a damp cloth and keep aside till needed. Heat oil in a pan.
Add onion, ginger and garlic and sauté till light brown. Add asafoetida, cumin powder and red chilli powder. Add peas and salt to taste and cook till dry.
Remove into a plate to cool. When cool, grind coarsely and divide into eight portions. Shape into small balls.
Divide dough into eight portions and make pedas. Roll out each portion into a three-inch disc, place a ball of stuffing in the center.
Gather edges and roll out into a thick parantha of five-inch diameter. Heat a tawa and cook parantha using ghee till light golden on both sides. Serve hot with pickle of your choice.