Chana Bateta – yummy ..!
This is another one of our Bohri style dishes. It kinda hangs in between being a street-side-chatpata food to a proper side dish or an evening snack. If someone were to roam in the busy streets of Bhendi Bazaar in Bombay, they are sure to find several small stalls selling Chana Bateta 🙂
I used to eat this a lot, but nowadays my mom does not let me eat the one on the road-side anymore. She wont stand me falling sick 5 days out of the 15 day vacation because of eating street food. Instead she makes them at home, which is more fun actually 😀
Anyways, lets see, what does Chana Bateta mean? Chana is nothing but regular chickpeas (garbanzo beans) or the black chana (I made this one with black chana) and Bateta is nothing but Potatoes in gujju.
It was a perfect sunday brunch meal!! So here’s how it goes.
2 cups black chana – soaked overnight
1 potato – boiled and peeled
1 onion – chopped fine
1-2 green chillies – chopped fine
1 tsp ginger-garlic paste
2 tblsp besan
1/2 cup tamarind-jaggery paste
1 tsp cumin seeds
Coriander for garnishing
1. Soak black chana overnight. In the morning, add salt to the soaked chana and pressure cook them with their water for about 3 whistles. Open the cooker and check if they are soft. They should be soft to bite but should not get all mashy. Since this was the first time I made it, I kept a close look and it was good to go in 3 whistles. Dont throw away the water. It will be used for cooking later on. Set the chana aside.
2. Prepare a watery paste of the besan flour in a small bowl. Make a consistent paste – No lumps.
3. In a small vessel, add some oil and when it is hot, add the cumin seeds. Let them be a little more than the spluttering stage. Once they are turning slightly brown, turn the flame to medium and add the besan-water paste to it. This is slightly tricky. If the vessel is too high, the besan begins to get cooked too fast. We dont want a lumpy mixture. So add a little bit of water to get a paste consistency. Set it aside.
4. In a pot, add oil, once it is hot, add the chopped onions and chillies. Once they are soft, add the ginger-garlic paste. Let it cook for a minute. Add the boiled chana to the pot along with half of the water. Stir and add the cut boiled potatoes and the besan paste from (3). Stir continuously. The besan will give a thicker consistency. Adjust the consistency by adding more of the leftover chana water. Add the tamarind-jaggery paste to get the chatpata flavour.
5. Cook for about 5 minutes to get a slight boil. Turn the heat off.
6. Garnish with lots of fresh coriander, cut onions and mint (if you wish)