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Vatana Bateta No Rotlo
Gujarati

Gujarati

Vatana Bateta No Rotlo

  • Duration: 20 minutes
  • Serves: 4 to 6 people

Authenticity Slice

Use only fresh matar to make this dish.

Trivia Tadka

Who is ready to get some super delicious breakfast? Vatana bateta no rotlo is a quick and healthy breakfast recipe prepared with potatoes and matar.

Ingredients

  • Green peas (matar), coarsely crushed (1 cup)
  • Potatoes (aloo), peeled and mashed (1 cup )
  • Rice flour (chawal ka atta) (1 tbsp )
  • Ginger-green chilli (adrak-hari mirch) paste (2 tbsp)
  • Lemon (nimbu) juice (1 tbsp)
  • Sugar (1/2 tsp)
  • Salt (To taste)

Method

  • In a deep bowl, add all ingredients. Mix well till it becomes smooth. 
  • Divide the mixture into equal portions.
  • Now, grease an iron griddle or a non-stick tava and heat it.
  • Place one portion of the mixture on the tava and pat it with the help of your fingers to make pancake-like thick circle.
  • Cook until both sides are golden brown in colour.
  • Serve hot with pickle.

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Lilva Kachori
Gujarati

Gujarati

Lilva Kachori

  • Duration: 30 minutes
  • Serves: 6 to 8 people

Authenticity Slice

It’s good to evenly mash the matar but be careful about not turning it into a smooth paste. Also, always use fresh peas.

Trivia Tadka

We all love kachoris, don’t we? Lilva Kachori is a popular South Gujarat recipe made out of green peas as stuffing. In winters, when matar is easily available, this recipe is a regular evening snack savoured with a hot cup of tea.  

Ingredients

  • Green peas (matar/lilva) (1 cup )
  • Ginger-chilli paste (1 tbsp)
  • Cumin seeds (jeera) (1/2 tsp )
  • Asafoetida (hing) (a pinch)
  • MTR Haldi/Turmeric Powder (1 tsp)
  • Salt (To taste)
  • MTR Garam Masala Powder (1 tsp)
  • Lemon (nimbu) juice (1 tsp)
  • Sugar (a pinch)
  • Coriander leaves (hara dhania), chopped (1 tsp)
  • Oil (1 tbsp)
  • Refined wheat flour (maida) (1 cup)
  • Clarified butter (ghee) (1 tbsp)
  • Oil (for frying)

Method

  • Add Lilva, green chillies, and hara dhania to a grinder and blend to get a coarse mixture.
  • Heat oil in a kadhai. Add jeera, ginger-chilli paste, hing, salt, and MTR Haldi/Turmeric Powder. Mix well.
  • Now, add matar mixture and cook till the chillies are well cooked. Add a pinch of sugar, MTR Garam Masala Powder, and lemon juice and then, keep aside.
  • In a paraat, mix maida, ghee, and salt and knead into soft dough using some water. Let it rest for a few minutes.
  • Pluck a ball of dough and with a rolling pin, roll it like a poori. Add a spoonful of matar masala in the centre, gather the edges of the poori on top and seal them.
  • With your palm, pat the poori flat from all sides.
  • Heat oil in a kadhai and deep fry the kachoris till they turn pinkish brown on all sides.
  • Serve hot.

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Thalipeeth, Mattar Masala and Sol Kadhi

Thalipeeth, Mattar Masala and Sol Kadhi

There is nothing better than this sumptuous combination. While the Thalipeeth is filling and a healthy mixture of flours, the matar masala lends it the desired spicy dash which is then washed down by the cooling and digestive Sol Kadhi. 

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Sol Kadhi
  • Duration:25 minutes
  • Serves:2 to 4 people

Authenticity Slice

Maharashtrian

Keep in mind that it is essential that the kokum be fresh, so as to achieve the ideal colour of the dish. In case the kokum is old, you could add in a little beetroot water to bring in the colour.

Ingredients

  • Kokum (4 to 6)
  • Grated coconut (½ cup)
  • Water (2 cups)
  • Salt (to taste)
  • Black mustard (sarson) (½ tsp)
  • Green chillies (hari mirch ) (2)
  • Cumin seeds (jeera) (1 tsp)
  • Asafoetida (hing) (a pinch)
  • Garlic (lahsun), crushed (2 to 3)
  • Dry red chillies (sabut lal mirch) (2)
  • Oil (1 tbsp)
  • Curry leaves (kadipatta) (4 to 5)
  • Coriander leaves (hara dhania) (for garnishing)

Method

  • Soak the kokum in water for about 2 hours.
  • Crush and thoroughly squeeze the kokum to get all of its extract.
  • Now, add 2 cups of water to the kokum extract. Then, add in a cup of the coconut milk  along with some salt. Stir and keep aside.
  • Heat oil in a kadhai and then toss in the sarson. As it begins to splutter, add in the jeera and let it sizzle.
  • Next, add in the garlic, hing, lal mirch and kadipatta. Keep frying for about a minute.
  • Then, pour this tempering onto the kokum-coconut milk mixture.
  • Garnish with coriander leaves and serve hot, or cool.

Matar Masala
  • Duration:25 minutes
  • Serves:2 to 4 people

Authenticity Slice

Maharashtrian

Remember to use only fresh matar for this dish, as it would not taste as good with frozen peas.

Ingredients

  • Green peas (hari matar) (1 cup)
  • Oil (1 tbsp)
  • Black mustard (sarson) (½ tsp)
  • Cumin seeds (jeera) (½ tsp)
  • Asafoetida (hing) (½ tsp)
  • Onion, chopped (1)
  • Ginger-garlic (adrak-lahsun) paste (1 tsp)
  • Goda masala (1 tsp)
  • MTR Lal Mirch/Red Chilli Powder (1 tsp)
  • Jaggery (gud) (¼ tsp)
  • Salt (to taste)
  • Curry leaves (kadipatta) (4 to 5)
  • Roasted peanut (moongfali) powder (1 tbsp)
  • Lemon juice (1 tsp)

Method

  • Heat oil in a kadhai. Then, toss in the sarson and let them crackle.
  • Next, add in the jeera, hing, kadi patta and the finely chopped onions.
  • Mix well and keep cooking till the onions have turned brown in colour.
  • Then, add in the ginger-garlic paste, goda masala, MTR Lal Mirch/Red Chilli Powder and jaggery. Mix well. Keep cooking for 3 to 4 mins.
  • Now, add in the green peas and mix well. Then, add in some salt and a little water.
  • Cover and keep cooking for about 5 mins, or till the peas have softened.
  • Once done, add in the roasted peanut powder and lemon juice, and stir.
  • Take off the cover and keep cooking for another 5 mins.
  • Matar masala is now ready to be served. 

Thalipeeth
  • Duration:20 minutes
  • Serves:2 to 4 people

Authenticity Slice

Maharashtrian

Remember that the dough will tend to be a little sticky due to the besan and all the other flours. So, it is a good idea to grease your palms to make patting the Thalipeeth easy. If you so wish, you could also add in flours like bajra and rava to the mix.

Ingredients

  • Gram flour (besan) (¼ cup)
  • Wheat flour (atta) (¼ cup)
  • Black gram (urad dal) (¼ cup)
  • MTR Dhaniya/Coriander Powder (2 tsp)
  • Rice powder (¼ cup)
  • Onion, finely chopped (1)
  • Coriander leaves (hara dhania), finely chopped (2 tbsp)
  • Tomato, finely chopped (1)
  • Green chillies (hari mirch) (2)
  • Salt (to taste)
  • Oil (for cooking)

Method

  • In a paraat (big, flat plate with shallow edges), mix up all the ingredients and pour in enough water to make a thick batter.
  • Heat a non-stick pan. Spread out a layer of the batter on it, like you would do for a dosa.
  • Sprinkle some oil and let it cook.
  • Flip the thalipeeth and keep cooking on the other side till it has turned golden brown in colour.
  • Serve hot with some home-made white butter, curd and pickle.

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In the node detail page
Muttar Pulao (Green Peas Pulao)
Punjabi

Punjabi

Muttar Pulao (Green Peas Pulao)

  • Duration: 20 minutes
  • Serves: 2 to 4 people

Authenticity Slice

Remember that the Muttar Pulao should be well-cooked and yet the rice grains should stand apart and not stick to each other. To achieve this balance, be very careful with the measure of water in the rice - the ideal ratio is 2:1 (water to rice).

Trivia Tadka

Muttar Pulao is the simplest of rice preparations savoured across north India and served regularly at weddings. It goes well with Punjabi kadhi, or dal and papad.

Ingredients

  • Basmati rice (2 cups)
  • Oil (1 tsp)
  • Onion, vertically chopped (½ cup )
  • Garlic (lahsun) paste (2 tsp)
  • Green chillies (hari mirch), finely chopped (4 to 6)
  • Green peas (muttar) (1 cup)
  • Coriander leaves (hara dhania), finely chopped (½ cup)
  • Mint leaves (pudina), chopped (½ cup)
  • Salt (to taste )
  • Water (.)

Method

  • Thoroughly wash the rice and soak it in water for about ½-an-hour. Drain and keep aside.
  • In a pressure cooker, boil the muttar along with water and a pinch of salt, timing it to 1 whistle.
  • Heat ghee in a kadhai on medium heat. Toss in the onions, garlic paste and green chillies and keep sautéing for 3 to 4 minutes. 
  • Next, add in the drained rice and mix well. Keep sautéing for a minute, stirring intermittently. 
  • Next, pour in some water, cover the kadhai and let it cook for 15 minutes.  
  • Then, add in the muttar, chopped mint leaves and chopped hara dhania.
  • Mix gently to ensure that the rice grains do not break. 
  • Cover and cook for another 2 minutes. 
  • Switch off the flame and keep it covered for 5 minutes. 
  • Serve hot with Punjabi kadhi or dal.
 

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In the node detail page
Muttar Paratha
Punjabi

Punjabi

Matar Paratha

  • Duration: 20 minutes
  • Serves: 2 to 4 people

Authenticity Slice

Remember to not use dry flour more than 2 or 3 times while rolling the dough, or else the parathas will become too dry. Use only fresh peas to ensure good taste.

Trivia Tadka

Matar Paratha is a delicious, healthy and filling winter breakfast dish. It can be eaten with pickles, raita or plain yogurt. It is quite popular in Punjab, especially at roadside dhabas across the state.

Ingredients

  • Whole wheat flour (atta) (1 cup)
  • Ghee (1 tsp)
  • Salt (to taste)
  • Green peas (muttar), boiled and ground (2 cups)
  • Oil (for frying)
  • Asafoetida (hing) (a pinch)
  • Onion, finely chopped (2)
  • Ginger (adrak) paste (2 tsp)
  • Garlic (lahsun) paste (2 tsp)
  • Green chillies (hari mirch), finely chopped (2)
  • Cumin (jeera) powder (2 tsp)
  • MTR Lal Mirch Red Chilli Powder (1 tsp)

Method

  • First, prepare the matar filling. 
  • In a bowl, add in the peas along with some water and a pinch of salt. Boil for about 2 minutes. 
  • Heat oil in a pan on medium heat. Once hot, add in the hing, onions, green chillies and ginger-garlic paste. Stir-fry till the onions have turned light brown in colour. 
  • Next, add in the boiled green peas, salt, cumin powder and the MTR Lal Mirch Red Chilli Powder.
  • Mix well and keep cooking till the mix has dried up. Transfer to a bowl to cool. 
  • Grind this mixture in a blender. Then, divide it into equal portions and make small balls out of them.
  • In a paraat (big, flat plate with shallow edges), knead the atta and namak into a chappati-like dough. Drizzle some oil onto the surface of the dough and cover it. 
  • Divide the dough into 8 equal portions and make lemon-sized balls out of them. Roll each portion between your palms and lightly press them into small circles. 
  • Place a ball of green peas at the centre of each circle and gather up the edges of the dough to seal it properly and make a pocket. 
  • With the help of a rolling pin, gently flatten the pockets into parathas.
  • Heat a tawa on medium heat. Once it has heated up, place a paratha on it. When you begin to notice brownish spots on its surface, flip it. A few seconds later, apply some oil onto its surface and flip it again.
  • Gently press down on the paratha with a spatula and keep cooking till you notice some brown spots appear on the lower side as well.
  • Serve with pickle and dahi.
 

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