Introduction

I make this Green Garlic and Matar Paratha Recipe every winter when the market is full of fresh green peas. I clearly remember peeling lots of green peas and thinking this is the best part of the season. That is when I decided to turn them into a spicy, chatpata paratha, just like we Punjabis do with almost everything.

This Green Garlic and Matar Paratha Recipe is special because it comes with a smoky red chilli and garlic chutney. The moment the paratha cooks on the tawa and the chutney gets that smoky touch, the whole kitchen feels warm and comforting. It is a true winter special and a perfect gift for cold days.

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Ingredients of Green Garlic and Matar Paratha Recipe

 

Portion / Servings: 4–5 pax

Preparation Time: 05 minutes

Cooking Time: 45 minutes

 

For Grinding Mixture

• Matar (green peas) – 2 cups
• Ginger – ½ inch
• Green chilli – 2 pcs
• Green garlic – 10–12 pcs
• Water – as required

For Cooking Stuffing

• Mustard oil – 1 tbsp
• Jeera – 1 tsp
• Crushed matar mixture
• Salt – ½ tsp
• Garam masala – ½ tsp
• Amchur powder – 1 tsp
• Coriander, chopped – 1 tbsp

For Paratha Dough

• Wheat flour – 2 cups
• Salt – as per taste
• Water – as required

For Garlic Chutney

• Soaked dried red chilli – 7–8 pcs
• Tomato – 1 pc
• Garlic – 10–12 cloves
• Mustard oil – 3 tbsp
• Jeera – 1 tsp
• Hing – ½ tsp
• Coal – for smoky taste
• Butter – as required

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Instructions of Green Garlic and Matar Paratha Recipe

 

Step 1: Preparing the Green Base

Start by washing the fresh green peas thoroughly. Add them to a mixer jar along with ginger, green chillies, and fresh green garlic. Grind everything coarsely, not into a paste. The texture should remain slightly grainy, as this gives the paratha filling a beautiful bite. Add a little water only if needed while grinding. Keep this mixture aside.

 

Step 2: Cooking the Matar Filling

Heat mustard oil in a pan until it lightly smokes, then reduce the heat. Add jeera and allow it to crackle. Once aromatic, add the coarsely ground matar mixture. Sauté well on medium heat until the raw aroma disappears and the mixture turns slightly dry. Season with salt, garam masala, and amchur powder. Mix well and cook further until the filling comes together and moisture evaporates. Finish with chopped coriander. Switch off the flame and let the mixture cool completely before stuffing.

 

Step 3: Preparing the Dough

In a bowl, add whole wheat flour and salt. Gradually add water and knead into a soft, smooth dough. Cover the dough with a damp cloth and let it rest. Resting helps in rolling the parathas easily and makes them softer when cooked.

 

Step 4: Shaping the Parathas

Divide the dough into equal portions and roll them into smooth balls. Flatten one ball slightly, place a generous portion of the cooled matar filling in the center, and seal it carefully. Dust with flour and gently roll into a thick paratha, ensuring the stuffing stays evenly spread.

 

Step 5: Cooking the Parathas

Heat a tawa and place the rolled paratha on it. Cook until bubbles appear, then flip. Apply butter generously on both sides and cook until golden brown spots appear and the paratha turns crisp yet soft. Remove and keep warm.

 

Step 6: Making the Garlic Chutney

Grind soaked dried red chillies, tomato, and garlic into a coarse paste. Heat mustard oil in a pan, add jeera and hing. Once fragrant, add the red chilli mixture and sauté until oil separates and the chutney thickens. Turn off the heat.

 

Step 7: Giving the Smoky Touch

Place a small bowl in the center of the chutney pan. Put a hot piece of coal in it and drizzle oil over the coal. Immediately cover the pan to trap the smoke. Let it infuse for a few minutes, then remove the coal.

 

Step 8: Final Serving

Serve hot green garlic and matar parathas with smoky garlic chutney and extra butter on top. This rustic, winter-special paratha is full of bold flavours and perfect for cold days.

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About the Green Garlic and Matar Paratha Recipe

The Green Garlic and Matar Paratha Recipe starts with fresh green peas, which are lightly blanched. This step is very important because it keeps the peas green and fresh, and the paratha colour also stays nice. The peas are not used directly and are never made into a smooth paste.

In this Green Garlic and Matar Paratha Recipe, the blanched peas are crushed with ginger, green chilli, and green garlic. The texture is kept coarse so the paratha has bite and body. This mixture is then cooked briefly with tadka. The tadka can be done in mustard oil, ghee, or regular oil, depending on personal choice.

The stuffing is cooked only for a few minutes because the peas are already blanched. The idea is to bring the flavour of the tadka into the peas, not to overcook them. Once cooled, this mixture becomes the heart of the Green Garlic and Matar Paratha Recipe.

Along with the paratha, a spicy red chilli and garlic chutney is prepared. It is cooked in oil until all moisture evaporates, which improves taste and shelf life. A small piece of hot charcoal is used to give a smoky flavour, which makes this Green Garlic and Matar Paratha Recipe even more special.

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Cooking Tips for Green Garlic and Matar Paratha Recipe

• Always blanch the green peas for only 2–3 minutes to keep their green colour.
• Do not make a smooth paste; crush the peas to keep texture in the Green Garlic and Matar Paratha Recipe.
• Cook the matar mixture only for 3–4 minutes since peas are already blanched.
• Let the stuffing cool completely before filling the paratha.
• Cook the chutney until oil separates to remove all moisture.
• Use charcoal smoke carefully to add smokiness to the chutney.
• Cook the paratha on medium heat so it becomes crisp without burning.

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Pairing Guide for Green Garlic and Matar Paratha Recipe

• The Green Garlic and Matar Paratha Recipe pairs best with smoky red chilli garlic chutney.
• It goes very well with a hot cup of chai during winter.
• You can serve it fresh off the tawa with ghee or oil, as per choice.
• This paratha works well for breakfast, lunch, or a heavy evening meal.

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Frequently Asked Questions about Green Garlic and Matar Paratha Recipe

 

1. Why are green peas blanched in Green Garlic and Matar Paratha Recipe?

Green peas are blanched to keep their colour green and fresh in the Green Garlic and Matar Paratha Recipe.

 

2. Can peas be used directly in Green Garlic and Matar Paratha Recipe?

No, peas should be blanched first before using them in the Green Garlic and Matar Paratha Recipe.

 

3. Should the peas be ground smooth for Green Garlic and Matar Paratha Recipe?

No, the peas should be crushed, not made into a smooth paste.

 

4. Which fat is best for tadka in Green Garlic and Matar Paratha Recipe?

You can use mustard oil, ghee, or regular oil in the Green Garlic and Matar Paratha Recipe.

 

5. How long should the matar mixture be cooked?

The matar mixture should be cooked for only 3–4 minutes in the Green Garlic and Matar Paratha Recipe.

 

6. Why is the stuffing cooled before making paratha?

Cooling helps in easy filling and shaping of the Green Garlic and Matar Paratha Recipe.

 

7. Why is the chutney cooked until oil separates?

This removes moisture and improves shelf life and taste in the Green Garlic and Matar Paratha Recipe.

 

8. What gives the chutney smoky flavour?

A small piece of hot charcoal is used to add smokiness to the chutney served with Green Garlic and Matar Paratha Recipe.

 

9. Can this paratha be made in winter only?

The Green Garlic and Matar Paratha Recipe is best in winter when fresh peas are available.

 

10. What makes Green Garlic and Matar Paratha Recipe special?

The combination of fresh peas, green garlic, short cooking time, and smoky chutney makes the Green Garlic and Matar Paratha Recipe special.

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