• For non-vegetarian batis, use lamb mince instead of green peas.
  • Bati dough
  • Green peas (mattar) 3/4 cup / 150 gm
  • Oil 4 tbsp / 60 ml
  • Cumin seeds (jeera) 1/2 tsp / 3 gm
  • Onion, medium, chopped 1
  • Coriander (dhaniya) powder 1 tsp / 5 gm
  • Red chilli powder 1/2 tsp / 3 gm
  • Green chillies, chopped 1 tsp / 5 gm
  • Tomato, medium, chopped 1
  • Green coriander (hara dhaniya), chopped 2 tbsp / 30 gm


Heat the oil in a wok (kadhai). Add the cumin seeds, when they crackle, add the onion and saute till it is well browned.

Add the coriander powder, red chilli powder, green chillies and tomato.

Cook till the tomato becomes soft. Add the green peas.

Lower the flame and cook till they become tender and the excess liquid dries. Garnish with green coriander.

When the mixture cools, fill small portions of it in the batis and bake in an oven, as mentioned

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