Vatana Bateta Na Rotla Recipe – Gujarati Peas and Potato Roti
Discover the delightful fusion of flavors in this traditional Gujarati snack, Vatana Bateta Na Rotla, which beautifully combines green peas and potatoes to create a wholesome roti that is perfect for tea time. This dish not only pleases the palate but is also guilt-free, making it an ideal choice for any vegetarian feast.
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 4, boiled and grated |
| Green peas (Matar) | 1 cup, coarsely ground |
| Rice flour | 3/4 cup |
| Fresh coconut | 1/2 cup, finely grated |
| Coriander (Dhania) leaves | 1/4 cup, finely chopped |
| Green chillies | 3, finely chopped |
| Ginger | 2-inch piece, grated |
| Sugar | 1 teaspoon |
| Lemon juice | 2 teaspoons |
| Sesame seeds (Til) | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Sunflower oil | As needed |
| Salt | To taste |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | Approx. 180 |
| Protein | 4g |
| Carbohydrates | 35g |
| Dietary Fiber | 5g |
| Fat | 5g |
Instructions
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Prepare the Dough: In a mixing bowl, combine the rice flour with 1 tablespoon of sunflower oil. Using your fingers, rub the oil into the flour until it resembles coarse crumbs.
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Mix the Ingredients: Add the grated potatoes, finely grated coconut, chopped green chillies, grated ginger, chopped coriander leaves, lemon juice, sesame seeds, sugar, salt, turmeric powder, and asafoetida to the flour mixture. Combine well, adjusting the salt to your taste.
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Incorporate the Peas: Gently fold in the coarsely ground green peas, ensuring an even distribution throughout the mixture.
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Cook the Rotla: Heat a non-stick skillet over medium heat and add 1 to 2 tablespoons of sunflower oil. Once hot, place the prepared mixture into the skillet, flattening it to fill the pan evenly.
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Create a Golden Crust: Allow the rotla to cook until it forms a golden crust on the bottom. Carefully flip it using a flat spatula to cook the other side. If needed, add a few drops of oil around the edges for a more even crust.
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Final Touches: Once both sides are golden brown and crispy, let the rotla rest in the pan for a few minutes before transferring it to a plate.
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Serving Suggestion: Cut the Vatana Bateta Na Rotla into squares or wedges. Serve warm with green chutney, date tamarind chutney, and a steaming cup of masala chai for a delightful snack experience.
Indulge in this delicious and nutritious Gujarati specialty that not only showcases the richness of regional flavors but also brings warmth and comfort to your table. Enjoy your culinary journey with every bite!
