Matar Bati (Baked wheatlour bread stuffed with green peas) recipe
ingredients
1 quantity Bati dough
150 g (5 oz) Green peas (hara matar)
4 tbsp (60 ml) 2 fl oz Vegetable oil
1/2 tsp Cumin (Jeera) seeds
1 Onion, medium-sized, chopped
1 tsp Coriander (dhaniya) powder
1/2 tsp Red chilli powder
1 tsp Green chillies, chopped
1 Tomato, medium-sized, chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
150 g (5 oz) Green peas (hara matar)
4 tbsp (60 ml) 2 fl oz Vegetable oil
1/2 tsp Cumin (Jeera) seeds
1 Onion, medium-sized, chopped
1 tsp Coriander (dhaniya) powder
1/2 tsp Red chilli powder
1 tsp Green chillies, chopped
1 Tomato, medium-sized, chopped
2 tbsp (8 g) Green coriander (hara dhaniya), chopped
method
1. Heat the oil in a wok (kadhai); add cumin seeds; when they crackle, add the onion and saute till it is well browned.
2. Add coriander powder, red chilli powder, green chillies, and tomato. Cook till the tomato becomes soft.
3. Add green peas. Lower heat and cook till they become tender and the excess liquid dries. Garnish with green coriander.
4. When the mixture cools, fill small portions of it in the bati (see recipe for Dal-Bati-Choorma on p. 250) and bake in an oven, as mentioned.
Variation: For non-vegetarian bati, use lamb mince instead of green peas.
2. Add coriander powder, red chilli powder, green chillies, and tomato. Cook till the tomato becomes soft.
3. Add green peas. Lower heat and cook till they become tender and the excess liquid dries. Garnish with green coriander.
4. When the mixture cools, fill small portions of it in the bati (see recipe for Dal-Bati-Choorma on p. 250) and bake in an oven, as mentioned.
Variation: For non-vegetarian bati, use lamb mince instead of green peas.
serving amount
serves: 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
