Vatana Bateta Na Rotla Recipe – Gujarati Peas and Potato Roti
Vatana Bateta Na Rotla is a beloved snack in Gujarati cuisine that brings together the wholesome goodness of potatoes and green peas in a deliciously crispy and aromatic roti. Perfectly suited for tea time, this delightful dish combines the earthy flavors of peas, the comforting softness of potatoes, and the fragrant essence of fresh herbs and spices. Not only does it taste fantastic, but it’s also incredibly nutritious, making it an excellent choice for a guilt-free snack. With a golden, crispy crust and a tender interior, this rotla is a perfect accompaniment to green chutney, tamarind chutney, and a steaming cup of masala chai.
Cuisine: Gujarati
Course: Snack
Diet: Vegetarian
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Servings: 4-6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), boiled and grated | 4 medium-sized |
| Green peas (Matar), coarsely ground | 1 cup |
| Rice flour | 3/4 cup |
| Fresh coconut, finely grated | 1/2 cup |
| Coriander (Dhania) Leaves, chopped | 1/4 cup |
| Green Chillies, finely chopped | 3 |
| Ginger, grated | 2 inches |
| Sugar | 1 teaspoon |
| Lemon juice | 2 teaspoons |
| Sesame seeds (Til) | 1 tablespoon |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Oil | As needed (for cooking) |
| Salt | To taste |
Instructions:
-
Prepare the Mixture:
Begin by adding the rice flour into a large mixing bowl. Pour 1 tablespoon of oil over the rice flour and, using your fingers, rub the oil into the flour. The goal is to create a crumbly, coarse texture. -
-
Add the Vegetables and Spices:
Add the boiled and grated potatoes, finely grated fresh coconut, chopped green chillies, grated ginger, chopped coriander leaves, lemon juice, sesame seeds, sugar, turmeric powder, and asafoetida to the flour mixture. Combine all the ingredients thoroughly. Taste the mixture and adjust the salt as needed. -
Incorporate the Ground Peas:
Gently fold in the coarsely ground green peas into the mixture. Mix lightly, ensuring the peas are evenly distributed throughout the dough. -
Cooking the Rotla:
Place a non-stick skillet or tava on medium heat and add 1-2 tablespoons of oil. Once the oil is heated, transfer the rotla dough into the pan. Using a spatula or your hands, flatten the mixture to evenly spread across the pan, ensuring it touches the sides. The thickness of the dough should be about 1/2 to 3/4 inch thick. -
Form the Crust:
Allow the rotla to cook on medium heat until the bottom forms a golden-brown crust. Once you see that the edges are slightly crisp and the rotla is firming up, carefully flip it over with a flat spatula. Be gentle, as the rotla may be delicate at this stage. -
Cook the Other Side:
Let the second side cook until it forms an even golden-brown crust as well. If needed, drizzle a few drops of oil around the edges of the rotla to ensure even cooking. -
Resting the Rotla:
Once both sides are perfectly golden and crispy, remove the rotla from the pan and let it rest for a few minutes. This will help it firm up further and enhance the flavors. -
Serving:
Once rested, transfer the Vatana Bateta Na Rotla onto a plate. Cut it into wedges or squares and serve warm. This dish pairs wonderfully with Green Chutney and Date Tamarind Chutney.
Serving Suggestions:
- Enjoy Vatana Bateta Na Rotla as a tea-time snack alongside a steaming cup of Masala Chai.
- It’s also a great addition to a Gujarati-style thali or can be served as a side dish with lentils and yogurt.
Why You’ll Love Vatana Bateta Na Rotla:
This Gujarati snack brings a combination of comfort, flavor, and healthiness all in one. The earthiness of the boiled potatoes and green peas contrasts beautifully with the slightly nutty sesame seeds, while the fresh coconut, ginger, and coriander provide a refreshing zest. The gentle spices like turmeric and asafoetida lend depth to the flavor profile, and the crispy golden crust makes each bite a treat. This versatile dish can be enjoyed as a filling breakfast, a savory snack, or even as part of a larger meal.
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150-180 kcal |
| Protein | 3-4 grams |
| Carbohydrates | 30-35 grams |
| Fiber | 4-5 grams |
| Fat | 4-6 grams |
| Sodium | 200-250 mg |
| Sugar | 2 grams |
Tips and Variations:
- Spice Level: Adjust the number of green chillies depending on how spicy you like it. For a milder version, reduce the chillies or omit them entirely.
- Rice Flour: If you don’t have rice flour, you can substitute it with whole wheat flour, though the texture may be slightly different.
- Add-Ins: Feel free to experiment by adding grated carrots, chopped spinach, or even a handful of cooked lentils to the dough for additional flavor and texture.
- Non-stick Pan: Using a non-stick pan will make it easier to flip the rotla without it sticking to the surface. If using a regular pan, be sure to use enough oil to prevent sticking.
Final Thoughts:
Vatana Bateta Na Rotla is a perfect example of the delicious and health-conscious snacks that Gujarati cuisine has to offer. With its balance of savory flavors, wholesome ingredients, and satisfying texture, it’s no wonder this dish has stood the test of time as a beloved snack in many households. Whether you’re making it for a family gathering or simply as an indulgent snack for yourself, it’s bound to impress with its flavor, crunch, and the nostalgia of Gujarati traditions.
