Celebration in every bite. 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 Jaggery Chutney.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| For the Black Chickpeas & Potatoes | |||
| • | 200 | gms | Black Chickpeas (Kala Chana), soaked overnight |
| • | 2 | large | Potatoes (Aloo), boiled and cubed |
| For the Besan Mixture | |||
| • | 75 | gm | Gram Flour (Besan) |
| For the Masala and Cooking | |||
| • | 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) |
| • | 1 | ½ cups Water • As required Salt | |
| • | 2 | tbsp | Tamarind Jaggery Chutney (Imli Gud Chutney) |
| • | 1 | tsp | Cumin Powder (Jeera Powder) |
| • | 1 | tsp | Coriander Powder (Dhania Powder) |
Method / Instructions
- 1. Prepare the Chickpeas: Wash the black chickpeas thoroughly and soak overnight. The next day, drain the soaking water.
- 2. Cook the Chickpeas and Potatoes: Pressure-cook the chickpeas with salt until completely soft. Boil the potatoes until cooked through, cut them into your preferred-sized pieces, and set aside.
- 3. Prepare the Ingredients: Measure out 75 g besan. Finely chop the onion and tomato, and prepare the tamarind-jaggery chutney according to taste.
- 4. Prepare the Tempering: Heat 2 tbsp oil in a large pot. Add cumin seeds, black pepper, bay leaf, curry leaves, and green chillies. Allow the tempering to release its aroma.
- 5. Cook the Besan Masala: Add the chopped onion and sauté until softened. Add 2–3 tsp ginger-garlic paste and cook until the raw garlic aroma disappears. Add 75 g besan, 1 tsp turmeric powder, 1 tsp coriander powder, and 2 tsp red chilli powder. Roast lightly, then add 1 cup water, stirring continuously until smooth. Cook until the masala thickens and oil begins to show on the surface.
- 6. Add the Chickpeas and Tomato: Add the cooked chickpeas and gently sauté until coated with the masala. Mix in the chopped tomatoes, then pour in approximately 1½ glasses of water. Stir to form a rich, gravy-like consistency and add salt to taste.
- 7. Add the Potatoes: Gently mix the boiled potato pieces into the gravy. Cover and cook on low heat for about 5 minutes, allowing the chickpeas and potatoes to absorb the masala.
- 8. Finish the Gravy: Add tamarind-jaggery chutney according to taste and mix well. Add cumin powder and coriander powder for their final aroma. Continue cooking on low heat for another 5–7 minutes.
- 9. Garnish and Serve: Transfer the Chana Batata to a serving dish. Garnish with fresh mint and birista. Serve with yogurt on the side or spooned over the top.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 162 Kcal |
| 💪 Protein | 5.8 g |
| 🌾 Carbohydrates | 23.4 g |
| 🥑 Total Fat | 5.4 g |
| 🧈 Saturated Fat | 0.8 g |
| 🌱 Dietary Fiber | 4.8 g |
| 🍬 Sugars | 3.2 g |
| 🧂 Sodium | 280 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Note
Soak the kala chana overnight: This helps the chickpeas cook evenly and become properly tender.
Tips & Tricks
Watch the consistency: Chana Batata should have a generous, rich gravy that coats the chana and potatoes without becoming excessively thin.
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