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Matar-Batura Recipe

Matar-Batura is a popular Indian Side Dish
Author :
 
On :
Friday, 19 August, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Deep Fry Recipe
Difficulty :
Medium
Servings :
Serves 3
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • For the Matar:
  • 1/2 cup - dried white peas
  • 1 boiled Potato
  • 1 chopped Onion (small)
  • 1 chopped Tomato (small)
  • 1/2 tsp - Red Chilli powder
  • 1/8 tsp - Turmeric powder
  • 2 tsp - jaljeera powder
  • 2 tsp - Lemon juice
  • 1/2 tsp - Cumin seeds
  • salt, to taste
  • 1 tbsp - cooking oil
  • For garnishing:
  • chopped Coriander leaves - as per need
  • finely chopped Onions - as per need
  • finely chopped Tomatoes - as per need
  • Aloo bhujiya (optional)
  • For the batura:
  • Wheat - 1 cup
  • Maida - 1 cup
  • semolina - 1 tbsp
  • oil - 2 tsp
  • lukewarm water - 1 cup
  • How to Make Matar-Batura:

    1. For the Matar:
    2. Soak white peas overnight in a bowl of water and pressure-cook them the next morning with salt and a pinch of turmeric in water.
    3. Drain excess water leaving a little inside to make a boiled peas mix of medium-thick consistency.
    4. Heat oil in a deep vessel and add cumin seeds.
    5. Once it crackles, add chopped onion and tomato to it and cook for a while.
    6. Add cooked white peas and boiled potato (roughly chopped) to it along with all the spices.
    7. Mix everything well and cook it covered (with lid) for around 5 minutes till the peas are mushy in texture.
    8. Transfer it to a serving bowl and garnish it with chopped onions, tomatoes, coriander leaves as per your taste. Serve it hot.
    9. For the batura:
    10. Take wheat flour and maida in a big mixing bowl.
    11. Add salt, 1 tbsp semolina (fine sooji) and 2 tsp oil to it.
    12. Knead a soft dough using lukewarm water.
    13. Cover with a cling wrap and keep it aside for around 15 minutes.
    14. Roll out the dough to make puris around 6-7-inches in diameter and deep fry them in oil (one at a time) till they turn light brown in color.
    15. Serve these puffed puris.
    16. Recipe Courtesy: My Own Food Court



     

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