Vatana Bateta Na Rotla Recipe - Gujarati Peas and Potato Roti
Vatana Bateta Na Rotla Recipe is a delicious crispy on the outside rotla, that includes potatoes and peas, making it soft on the inside. A lovely tea time snack that goes with a steaming hot cuppa chai.
Vatana Bateta Na Rotla Recipe is one of those popular Gujarati snacks. This rotla includes green peas and potatoes, that adds to the flavour and texture, and definitely make sit a lot more healthier.
The Rotla can be an ideal tea time snack or a light meal for dinner. Rotla in Gujarati means thick flat bread usually made with millet flour. The rotlas have to be cooked on a very slow flame so that it forms a beautiful golden crust from the outside and remains soft from the inside. In the bygone days this was cooked on a sigri using charcoal.
If you like Gujarati farsans you must try some of our favorites like
- 4 Potatoes (Aloo) , boiled and grated
- 1 cup Green peas (Matar) , coarsely ground
- 3/4 cup Rice flour
- 1/2 cup Fresh coconut , finely grated
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
- 3 Green Chillies , finely chopped
- 2 inch Ginger , grated
- 1 teaspoon Sugar
- 2 teaspoon Lemon juice
- 1 tablespoon Sesame seeds (Til seeds)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- Cooking oil , as needed
- Salt , to taste
How to make Vatana Bateta Na Rotla Recipe - Gujarati Peas and Potato Roti
To begin making the Vatana Bateta Na Rotla Recipe, in a mixing bowl, add the rice flour and add 1 tablespoon oil to it. Using your hand rub the oil to the flour to make a coarse crumb like mixture.
Add the grated potatoes, grated coconut, green chili, ginger, coriander leaves, lemon juice, sesame seeds, sugar, salt, turmeric powder and asafetida. Combine all the ingredients, check the salt and adjust to suit your taste.
Now add the coarsely ground peas to the mixture and give it a gentle mix.
Place a flat non stick skillet pan on medium heat and add 1 or 2 tablespoons oil. Once the oil heats up, put the Vatana Bateta No Rotla mixture in the pan and flatten it down so that the mixture fills up the pan, touches the sides of the pan.
Allow it to cook so that it forms a golden crust. once you notice the rotla is getting set and is getting baked in the pan, using a flat spatula and flip to cook on the other side. (It's tricky but you should be able to get it right with practice).
Let the crust form on the other side as well. If necessary add few drops of oil on the sides of the Rotla.
We are looking for even golden crust on all sides, once that is done allow the Rotla to rest for a few minutes in the pan.
Transfer the Vatana Bateta Na Rotla to a plate and serve warm by cutting into squares or wedges.
I am Sheetal Bhatt, a development professional turned home baker and now a food blogger at theroute2roots.com. The food philosophy I practice is the one I have grown up with - ‘less is more’ and ‘we are what we eat’ and foods cooked at home were reflection of the same as well - simple, fresh and wholesome. Simple, earthy and soulful foods have always appealed me and some of the best foods I have had are ones at the homes of the communities I worked with in rural Gujarat. ‘theroute2roots’ is our effort to explore, celebrate and document the native food and craft traditions, particularly of Gujarat, the state we belong to. The need to photograph my bakes and the food I cooked for the blog also introduced me to the world of food photography, the craft that I am self-learning. Along with food blogging and learning food photography I continue to work as a freelance development consultant.