Take the peas along with 1/4 cup of water, salt and boil until they are tender. Grind the peas with coriander leaves and green chilies to a fine paste. Mix red chili, black pepper and caraway seeds powder. Knead the dough with salt, divide the dough into small balls and roll them into the shape of puris. Smear a little ghee on each of the puri, place the pea-stuffing on it, cover with another puri and press the edges together well. Roll out to the size of a paratha and fry the parathas on the flat pan on a slow fire till light brown and crisp on both sides. Serve hot with butter.