Bombay Chana Bateta

Bombay Chana Bateta

A Spicy, Tangy Street-Style Delight with Pakoda & Yogurt
Serves: 4 | Prep Time: 30 mins | Assembly Time: 10 mins

A popular Mumbai-style chaat bursting with flavor from spicy chana bateta (chickpea-potato mix), fiery Kashmiri chilli sauce, and creamy curd — topped with pakoda, fried onions, and garnishes. A symphony of textures and spice.

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Ingredients

Simple Chana Bateta

Use your pre-prepared Chana Bateta recipe — warm and ready for plating.

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For Waghar Oil (Tempered Oil)

• ½ cup oil

• 1 tbsp whole coriander seeds (akha dhana)

• 1 tbsp cumin seeds (jeera)

1. Dry roast the coriander and cumin seeds in a frying pan for 1–2 minutes until aromatic.

2. Coarsely crush the seeds in a mortar and pestle and place in a large steel bowl.

3. Heat the oil until it just begins to smoke. Pour it directly over the crushed spices and mix well. Set aside.

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For Kashmiri Chilli Sauce

• 2 tbsp Kashmiri red chilli paste

• ½ tsp Kashmiri red chilli powder

• 1 tsp minced garlic

• ½ cup hot water

• Salt, to taste

1. In a bowl, combine all ingredients and mix well.

2. Adjust consistency with more water if needed — it should be slightly runny. Set aside.

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For Pakoda & Chaas Soak

• ½ cup besan (gram flour)

• 1 cup chaas (thin buttermilk)

• Oil, for deep frying

1. Make a thick batter with besan and water. Season with a pinch of salt.

2. Fry small golf-ball-sized pakodas in hot oil until golden and crisp.

3. Once fried, soak the pakodas in chaas and keep aside to absorb flavor.

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For Garnish

• Tomato slices

• Fried onions (birista)

• Whisked curd (thick yogurt)

• Tamarind juice (imli), to taste

• Finely chopped mint leaves

• Lemon juice, to taste

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Assembly Method

1. In a shallow serving bowl, place one soaked pakoda and gently crush it.

2. Add a generous ladle of hot Chana Bateta over the pakoda.

3. Spoon 2 tbsp of the Waghar oil with the tempered seeds over the mixture.

4. Drizzle Kashmiri chilli sauce as per spice preference.

5. Top with tomato slices, a spoonful of birista (fried onions), whisked yogurt, and tamarind juice.

6. Finish with a few drops of lemon juice.

7. Garnish with finely chopped mint leaves and serve immediately.

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Chef's Tips

• You can prepare all elements in advance and assemble just before serving.

• For added texture, sprinkle some sev or crushed puri on top.

• Adjust yogurt and tamarind based on desired tanginess.