Heat a spoonful of ghee or a drizzle of olive oil in a frying pan. Cook mushrooms with curry powder and season. Once they are golden brown set aside.
Blanch peas in boiling water. Drain and place in a large bowl. Mash peas roughly using a fork. Add the coriander, spring onion, fresh chilli and mozzarella. Mix and season. Stir through the curried mushrooms.
Cook parathas according to package instructions. Once lightly golden brown on both sides, place on a board. Spoon the mushrooms filling evenly onto 4 of the parathas. Sandwich them closed with the other 4.
Return each stuffed paratha to the frying pan on medium-low heat. Cook on both sides until golden brown and the cheese has melted. Slice and serve!