Channa Bateta (Tangy Chickpea and Potato Curry)

Tangy Chickpea and Potato Curry

Tangy Chickpea and Potato Curry

Channa Bateta, I think in my relatively short life I’ve eaten a zillion versions of it. I’ve lived in 3 countries, visited a lot of people and I almost guarantee that for brunch there will be chana bateta and a wide variety of fried snacks to go into my bowl. The taste of the curry really varies. I’ve had some chana bateta that was sooosoooo tangy, it made my ears pop. I’ve had a realllly tomato-ey version that could have easy stood in for tomato puree soup, and ofcourse the so-hot-wanna-scream version that made my eyes tear. Having said that, you can add more or less of lemon, chili powder, salt etc. in the below version to make it your own.

I’m using canned chickpeas here. If you are using the dried chickpeas, soak them overnight in water with a pinch of baking soda. Boil in water, with a pinch of salt. till tender.

RecipeChanna Bateta

Also known as: Tangy Chickpea/Garbanzo and Potato Curry/Channa ne Bateta nu Saag

Categories: Main Dishes; lentils

Accompaniments: Chevro, crisps, Lentil Fritters (Dar na Bhajia) or Rice

Servings: 4


  • 2 cups chickpeas, cooked (black or white), I used canned
  • 1 large potato, peeled and cut into  1/2 inch chunks
  • 1/4 cup  tamarind paste* (ambli)
  • 2 Tbsp lemon juice, optional
  • 1 Tbsp tomato paste
  • 1/2 tsp garlic paste
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/2 tsp chili powder
  • 1 tsp gram flour (chickpea/channa/besan flour)
  • 1/2 tsp brown sugar or jaggery (gor), if you don’t have either use white sugar
  • 3 Tbsp oil
  • 5 curry leaves (limro)
  • 1/4 tsp black mustard seeds (rai)
  • 1/4 tsp cumin seeds (jeeru)
  • 1 dried red chili or fresh green chili, optional

* Use 1/4 cup if making tamarind paste using the instructions found here. If you are using store-bought tamarind paste, you made need less or more depending on how concentrated the pulp is.


  • In a large microwave-safe bowl, place the cut potatoes. Add water to cover the potatoes. Add a pinch of turmeric and salt. Microwave on high for 7 minutes till the potatoes are just done, not too tender. Do not drain. Alternatively, you can boil the potatoes in a pot. Set aside.
Before boiling

Before boiling

After boiling

After boiling

  • In a bowl, mix together the tamarind, lemon juice, tomato paste, turmeric, salt, chili powder, gram flour, garlic, brown sugar.
Mixed ingredients

Mixed ingredients

  • In a pot, heat the oil.
  • Add the curry leaves, mustard seeds, cumin seeds and red/green chili and fry till the curry leaf is fragrant (about 45 secs.). Add garlic paste.
Crackle spices

Crackle spices

  • Add the tomato/tamarind mixture into the crackling spices. Fry the mixture till it thickens slightly and you can see some oil seep out of the mixture.
Fry the tomato and tamarind mixture

Fry the tomato and tamarind mixture

  • Add the cooked potatoes and the water they cooked in.
  • Add chickpeas. If using canned, drain and rinse the chickpeas before adding to pot.
Canned chickpeas

Canned chickpeas



  • Add additional water, about 1 cup. Boil for a couple of minutes on medium high heat. If you like more of the broth, add water, if not boil till the water evaporates.
Done, when some oil floats

Done, when some oil floats

Channa Bateta

Channa Bateta



8 responses to “Channa Bateta (Tangy Chickpea and Potato Curry)

  1. It turned out good in taste but not same in color. Mine was too dark due to tomato paste…any suggestions please…thank you

    • Hi Sajawat!
      Thanks for trying out the recipe. It also could be that your turmeric is not very bright. You could add some more of it. If your tomato paste is the problem, use less or substitute for canned crushed tomatoes. :)

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s