Aloo Matar Baati

  • Prep Time
    15 to 20 minutes
  • Cook Time
    20 minutes
  • Difficulty Level
    Intermediate

Aloo Matar Baati is a scrumptious and popular Rajasthani dish.

Aloo Matar Baati is a lip-smacking dish that tastes amazing with tamarind chutney or any type of chutney. This is a popular meal in Rajasthan and everyone loves to eat it. It is simple to prepare with easily available ingredients. You can have it as a snack or lunch or dinner. It tastes delicious in all forms. It tastes similar to aloo matar kachori but it is a healthier version. Everyone will love this baati. So, try to make this baati at home and enjoy with family and friends. Do share your feedback as well.

This baati was prepared by Komal Goyal – a lovely mom from Rajasthan.

Tips and Suggestions by Mom Chef:-

  • Add ghee to the flour until the flour binds together, as Moyan of the ghee/clarified butter is important for the perfect texture of the baati.
  • Rest the dough for at least 15 to 20 minutes. It is mandatory.
  • Adjust the spiciness according to your taste to prepare the stuffing.

For more such exciting recipes like Aloo Matar Baati, please click on the following links:

  1. Dal Baati Chhurma | Rajasthani Dal Baati Choorma
  2. Khoba Roti
  3. Churma

Current Recipe Rating

(3 / 5)

2 ratings

  • Recipe
  • Text size

Ingredients

  • FOR BAATI:-
  • Whole wheat flour - 1 cup
  • Besan/ gram flour - 2 teaspoons
  • Sooji/ semolina - 2 teaspoons
  • Ghee/ clarified butter - as required + for serving
  • Ajwain/ carom seeds - 1/4 teaspoons
  • Salt - to taste
  • FOR STUFFING:-
  • Boiled aloo/ potato - 3
  • Boiled matar/ green peas - 2 to 3 tablespoons
  • Ginger - 1/2-inch piece, grated
  • Green chili - 1, finely chopped
  • Coriander leaves - 2 to 3 tablespoons
  • Red chili powder - 1/2 teaspoon or to taste
  • Turmeric powder - 1/4 teaspoon
  • Coriander powder - 1/2 teaspoon
  • Kasuri methi/ dry fenugreek leaves - 1/2 teaspoon
  • Dry mango powder - 1/2 teaspoon
  • Salt - to taste
  • Cumin seeds - 1/2 teaspoon
  • Mustard seeds - 1/4 teaspoon
  • Bay leaf - 1
  • Curry leaves - a few
  • Oil - 1 teaspoon

Instructions

  1. PREPARING THE DOUGH FOR BAATI:- Take a bowl and add whole wheat flour, gram flour, semolina, malai/homemade cream, ajwain, salt, and melted ghee/clarified butter for moyan. Mix well. Check the binding of the flour. If it binds together, then the moyan is perfect else add more melted ghee.
  2. Add warm water and knead the soft dough. Knead it for a couple of minutes. Thereafter, cover and rest the dough for 15 to 20 minutes.
  3. PREPARING THE STUFFING:- Take a bowl and add mashed boiled potato, boiled green peas, grated ginger, chopped green chili, coriander leaves, red chili powder, turmeric powder, coriander powder, kasuri methi/ dried fenugreek leaves, dry mango powder, and salt. Mix well.
  4. Heat a teaspoonful of oil in a pan.
  5. Add mustard seeds, cumin seeds, curry leaves, and bay leaf, and let the seeds crackle.
  6. Add potato mixture, mix well, and cook it for a minute. Then turn off the flame. Let the mixture cool.
  7. PREPARING THE ALOO MATAR BAATI:-
  8. Pre-heat the gas tandoor for 5 minutes on a medium flame.
  9. Take the dough and knead it for a couple of minutes. Divide the dough into four equal parts.
  10. Take one part and roll it. Then put the potato stuffing. Seal the baati and flatten it a little bit. Make all the baatis by following the same procedure.
  11. Put the baatis in the gas tandoor and let them cook for 15 minutes. Flip the baatis in between so that they will get roasted from all the sides.
  12. Once the baatis turn nice golden brown and begin to show brown spots, take them out. Make holes on each baati and pour some ghee on it.
  13. Delicious 'Aloo Matar Baati' is ready to be served with imli/tamarind chutney.

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2 People Rated This Recipe

Average Rating

(3 / 5)

One Response to Aloo Matar Baati

  1. Anita January 29, 2020 at 6:22 AM

    I like it too much if we don’t have gas tandoori how can we make Please give me idea very nice reciepe Thanks Anita

    Reply

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