Chana Bateta

• 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)
• • 1½ 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)

1. 1. Prepare the Chickpeas: Wash the black chickpeas thoroughly and soak overnight. The next day, drain the soaking water.
2. 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. 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. 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. 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. 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. 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. 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. 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.

Soak the kala chana overnight: This helps the chickpeas cook evenly and become properly tender.

Watch the consistency: Chana Batata should have a generous, rich gravy that coats the chana and potatoes without becoming excessively thin.