Chana Bateta – Black Chickpeas with Potatoes in a Tangy-Spicy Sauce
Quintessential Bohri street food…
Servings
4servings
Cook Time
45minutes
Servings
4servings
Cook Time
45minutes
Ingredients
Garnish
Instructions
  1. In the oil, add in the methi seeds, curry leaves and ginger-garlic-green chilli paste.
  2. Once fragrant, put in the onions and saute till light golden. Now, add the tomatoes, and cover till the tomatoes and onions become one mushy masala.
  3. At this point, add in the dry masalas – turmeric, chilli, cumin, coriander. Stir on a medium flame till the raw smell of the spices goes and the oil leaves the sides of the pan.
  4. Then, add the potatoes and mix well till it is coated in the masala. Cover and cook till the potatoes are at least half cooked.
  5. Now, put in the besan – this adds flavour and helps thicken the liquid. Sift it into the masala base and mix well till it is well incorporated and the raw smell of the besan goes away.
  6. Finally, add the cooked chana or chickpeas with the water and stir well. Add the salt and cover till it is cooked and reaches the desired consistency. Stir occasionally.
  7. At this point, put in the tamarind and jaggery and mix well. If you dont have either and have some sweet and sour tamarind chutney, use that instead.
  8. Taste – adjust the salt, sweetness and tanginess (it should be balanced) and serve garnished with coriander leaves, minced onions and lime. And, like the vendor in Bhendi Bazaar – feel free to add a tempering of minced garlic in ghee – nothing tastes better than some added garlic on the top!