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.
Recipe: Channa Bateta
Also known as: Tangy Chickpea/Garbanzo and Potato Curry/Channa ne Bateta nu Saag
- 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.
- In a bowl, mix together the tamarind, lemon juice, tomato paste, turmeric, salt, chili powder, gram flour, garlic, brown sugar.
- 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.
- 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.
- Add the cooked potatoes and the water they cooked in.
- Add chickpeas. If using canned, drain and rinse the chickpeas before adding to pot.
- 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.