A comforting Gujarati staple featuring tender potatoes and sweet green peas simmered in a tangy, lightly spiced tomato gravy. This everyday curry is perfect with hot rotis and a side of rice.
Prep15 min
Cook25 min
Servings4
Serving size: 1 serving
216cal
6gprotein
32gcarbs
8g
Ingredients
400 g Potato (Peeled and cut into 1-inch cubes)
1 cup Green Peas (Fresh or frozen)
2 large Tomato (Pureed)
1 medium Onion (Finely chopped)
1 inch Ginger (Grated or made into a paste)
2 pcs Green Chili (Slit lengthwise or made into a paste)
Golden, puffy, and irresistibly crisp, these deep-fried Indian breads are a festive favorite. Made from a simple whole wheat dough, they pair perfectly with savory curries like chole or a sweet shrikhand.
A fluffy, savory omelette packed with the vibrant flavors of India. Finely chopped onions, tomatoes, and green chilies are whisked with eggs and aromatic spices for a quick, satisfying, and protein-rich breakfast.
About Vatana Bateta Shaak, Puri and Masala Omelette
Aromatic Vatana Bateta nu Shaak with fluffy Puri and a protein-packed omelette. Soul-satisfying!
This gujarati dish is perfect for dinner. With 875.49 calories and 30.61g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Asafoetida
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Cumin Powder
0.5 tsp Garam Masala
1 tsp Jaggery (Powdered or grated, adjust to taste)
1 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
1.5 cup Water (Use hot water for best results)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Tadka)
Heat oil in a pressure cooker or a heavy-bottomed pan over medium heat.
Add the mustard seeds and allow them to splutter completely, which should take about 30 seconds.
Add the cumin seeds and asafoetida. Sauté for another 15-20 seconds until the cumin seeds sizzle and become fragrant.
2
Sauté Aromatics and Build the Masala
Add the finely chopped onion and sauté for 3-4 minutes until it turns soft and translucent.
Add the grated ginger and green chilies. Cook for one minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 3-4 minutes, stirring occasionally.
Add the turmeric powder, Kashmiri red chili powder, and coriander-cumin powder. Mix well and cook for 4-5 minutes until the oil begins to separate from the masala.
3
Cook the Vegetables
Add the cubed potatoes and green peas to the masala. Stir gently for 2 minutes to coat the vegetables well.
Pour in 1.5 cups of hot water. Add salt and the grated jaggery. Stir everything to combine.
4
Simmer or Pressure Cook
For Pressure Cooker: Secure the lid and cook on medium heat for 2-3 whistles. Turn off the heat and allow the pressure to release naturally.
For Pan: Bring the curry to a boil, then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
5
Finish and Garnish
Once the potatoes are cooked, open the lid. Gently stir the curry.
Stir in the garam masala and fresh lemon juice.
Garnish with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving to allow the flavors to meld.
6
Serve
Serve the hot Vatana Bateta Shaak with phulka rotis, parathas, or steamed rice.
426cal
9gprotein
47gcarbs
24gfat
Ingredients
2 cup Atta (Also known as whole wheat flour.)
2 tbsp Rava (Use fine semolina (sooji) for extra crispiness.)
1 tsp Salt (Adjust to taste.)
1 tbsp Ghee (Can be substituted with a neutral oil.)
0.75 cup Lukewarm Water (Add gradually as needed to form a stiff dough.)
3 cup Vegetable Oil (For deep frying. Use a high smoke point oil like canola or sunflower.)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, rava, and salt. Whisk to mix everything evenly.
Add the ghee to the flour mixture. Using your fingertips, rub the ghee into the flour until it resembles coarse breadcrumbs. This process, known as 'moin', is key for a flaky texture.
Gradually add lukewarm water, a little at a time, while mixing. Knead to form a stiff and firm dough. It should be noticeably tighter than a chapati dough to prevent it from absorbing too much oil during frying.
2
Knead and Rest the Dough
Transfer the dough to a clean work surface and knead for 5-7 minutes until it is smooth and firm.
Cover the dough with a damp cloth or place it in a container with a lid. Let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which makes rolling easier and the puris softer inside.
3
Shape and Roll the Puris
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 16-20 small, equal-sized balls. Roll each ball between your palms until smooth and crack-free.
Lightly grease your rolling pin and rolling surface with a drop of oil. Avoid using dry flour for dusting, as it can burn in the hot oil and affect its quality and color.
Take one dough ball and roll it into an even circle, about 3-4 inches in diameter and 2-3 mm thick. Ensure the thickness is uniform to help it puff up perfectly.
4
Fry the Puris
Heat the oil for deep-frying in a kadai or deep pan over medium-high heat. The ideal temperature is 180-190°C (355-375°F). To test, drop a tiny piece of dough into the oil; it should sizzle and rise to the top quickly without changing color too fast.
Gently slide a rolled puri into the hot oil. It will sink briefly before floating to the surface.
Using a slotted spoon, gently press down on the center of the puri as it fries. This pressure helps trap steam inside, causing it to puff up beautifully.
Once puffed (this takes about 10-15 seconds), flip it over and fry the other side for another 10-15 seconds until it's a light golden brown.
Fry one or two puris at a time to maintain the oil temperature and avoid overcrowding the pan.
5
Drain and Serve
Remove the fried puri with the slotted spoon, allowing excess oil to drip back into the pan.
Place the puris on a wire rack or a plate lined with paper towels to drain any remaining oil.
Repeat the frying process for all the dough balls.
Serve immediately while hot and puffy with your favorite accompaniments like Aloo Sabzi, Chole, or Shrikhand.
4 piece Large Egg (Bring to room temperature for a fluffier result.)
0.25 cup Red Onion (Finely chopped.)
0.25 cup Tomato (Deseeded and finely chopped.)
1 piece Green Chilli (Finely chopped. Adjust to your spice preference.)
2 tbsp Coriander Leaves (Finely chopped, plus extra for garnish.)
0.25 tsp Turmeric Powder (Adds color and a mild earthy flavor.)
0.25 tsp Red Chilli Powder (Optional, for extra heat.)
0.25 tsp Garam Masala (For a warm, aromatic finish.)
2 tbsp Milk (Optional, helps make the omelette tender.)
0.5 tsp Salt (Adjust to taste.)
0.25 tsp Black Pepper (Freshly ground is best.)
2 tsp Ghee (Can be substituted with butter or oil.)
Instructions
1
Prepare the Egg Mixture
In a medium-sized bowl, crack the 4 eggs. Add the milk (if using), turmeric powder, red chilli powder, garam masala, salt, and black pepper.
Using a fork or a whisk, beat the mixture vigorously for 1-2 minutes until it is light, well-combined, and slightly frothy. This incorporates air and is key to a fluffy omelette.
2
Add Vegetables
Add the finely chopped onion, deseeded tomato, green chilli, and coriander leaves to the whisked eggs.
Gently mix everything together until just combined. Avoid over-mixing at this stage.
3
Cook the First Omelette
Heat 1 teaspoon of ghee in an 8-inch non-stick skillet over medium heat. The pan is ready when a drop of water sizzles.
Pour half of the egg mixture into the pan. Swirl gently to spread it into an even circle.
Cook for 2-3 minutes, until the edges begin to set and the bottom is a light golden brown. You can lift an edge with a spatula to check.
