Simple Chana Bateta

A Hearty Chickpea-Potato Curry with Street-Style Flavour
Serves: 4 | Prep Time: 10 mins (plus soaking) | Cook Time: 30 mins

This versatile chana bateta is a comforting, spiced chickpea and potato dish that works as a standalone curry or the base for chaats like Bombay Chana Bateta.

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Ingredients

• 250 g black chana (black chickpeas)

• 1 cup boiled potatoes, diced

• 3 tbsp besan (chickpea flour)

• ½ cup finely chopped onions

• ½ cup finely chopped tomatoes

• 2 tbsp oil

• 1 tbsp ginger-garlic paste

• ½ tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp cumin seeds (jeera)

• 1 sprig curry leaves

• Salt, to taste

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For Garnish

• Tamarind juice (imli), as per taste

• Finely chopped mint leaves

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Method

1. Soak & Cook Chana

   • Rinse and soak the black chana in warm water overnight.

   • Drain and pressure cook with salt and enough water for 2–3 whistles or until soft.

   • Once cooked, drain and reserve the chana. Set aside.

2. Make the Gravy Base

   • Heat oil in a deep saucepan. Add cumin seeds and curry leaves.

   • Sauté chopped onions until soft and translucent.

   • Add ginger-garlic paste and cook for a minute.

   • Add besan and roast until it turns golden and oil starts to separate from the sides.

3. Simmer the Gravy

   • Add chopped tomatoes, turmeric, and red chilli powder. Cook for 1–2 minutes.

   • Pour in 2 cups of water and mix thoroughly to create a smooth, lump-free gravy.

   • Simmer for another 2 minutes over medium-low heat.

4. Combine & Cook

   • Add boiled chana and diced potatoes to the gravy.

   • Adjust consistency by adding more water if needed. Season with salt.

   • Cook for another 5–7 minutes until the curry thickens and the flavors combine.

5. Finish & Serve

   • Stir in tamarind juice before serving, to taste.

   • Garnish with fresh mint leaves and serve hot with puri, paratha, or as a chaat base.

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Chef’s Note

• For Bombay Chana Bateta: Skip onions and tomatoes while making the gravy. Follow the rest of the method as is.