Chana Bateta

About the Recipe

Yields: 4 servings
Total Time: 1 hour
Cooking Time: 40 minutes
Requires: Soaking chickpeas overnight

A comforting, tangy, and wholesome dish made with Black Chickpeas and Potatoes, Chana Bateta is one of those recipes that carries both warmth and nostalgia. Often served as a side or light meal, it brings together the earthy flavor of chickpeas, the softness of boiled potatoes, and the tang of Tamarind Chutney.

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Ingredients

• 2 cups Black Chickpeas (Kala Chana) – soaked overnight

• 2 large Potatoes (Aloo) – boiled and cubed

• 75 gm Gram Flour (Besan)

• 1 large Onion – finely chopped

• 1 large Tomato – finely chopped

• 2 tbsp Oil

• ½ tsp Cumin Seeds (Jeera)

• 4-5 Black Peppercorns (Kali Mirch)

• 1 Bay Leaf (Tez Patta)

• 8-10 Curry Leaves

• 2 Green Chilies – slit

• 2-3 tsp Ginger Garlic Paste (Adrak Lasan Paste)

• 1 tsp Turmeric Powder (Haldi)

• 1 tsp Coriander Powder (Dhania Powder)

• 2 tsp Red Chili Powder (Lal Mirch Powder)

• 1½ cups Water

• Salt – to taste

• 2 tbsp Tamarind Jaggery Chutney (Imli Gud Chutney)

• 1 tsp Cumin Powder (Jeera Powder)

• 1 tsp Coriander Powder (Dhania Powder)

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For Garnish

• Fresh Mint Leaves (Phudina) - for garnish

• Bilista, Yogurt (Dahi), and Fresh Coriander - for topping

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Method

1. Soak the Black Chickpeas overnight. The next day, pressure cook them with a little Salt until soft.
2. Boil Potatoes, peel, and cut them into medium pieces. Keep aside.
3. In a pan, heat Oil and add Cumin Seeds, Black Peppercorns, Bay Leaf, Curry Leaves, and Green chilies for tempering.
4. Add Chopped Onions and sauté until soft and translucent.
5. Mix in the Ginger Garlic Paste and cook until the raw smell disappears.
6. Add Gram Flour (Besan), Turmeric Powder, Coriander Powder, and Red Chili Powder. Roast lightly until fragrant.
7. Pour in 1 cup of water and cook until the oil starts separating from the masala.
8. Add the Boiled Chickpeas and mix well so they are coated evenly with the masala.
9. Add Chopped Tomatoes and cook until they soften.
10. Pour in another 2 cups of Water to create a slightly thick gravy.
11. Add Salt as required, and then gently fold in the Boiled Potatoes.
12. Simmer on a low flame for 5–7 minutes, so that, the flavors blend.
13. Stir in Tamarind Jaggery Chutney, Cumin Powder, and a little extra Coriander Powder.
14. Once the gravy reaches your desired consistency, remove it from the heat.

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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.