Chana Bateta

Chana Bateta is a street side tangy Indian snack, commonly featured in children’s birthday parties.

Chana bateta is made of boiled chickpeas and cubed potatoes simmered in spicy tamarind gravy.

There are various ways of making and garnishing it, but this is the recipe I use.

Ingredients

I tin (400 gm) of boiled channa/chickpeas

(The dish is usually made with black chickpeas, but I use the white ones which are easily available)

4 medium sized potatoes, boiled and cubed

2 tbsp tomato paste

3 tbsp oil

3 leaves of curry leaves chopped roughly (limbdo)

1 tsp mustard seed

2 tbsp tamarind pulp (this is the key ingredient!)

salt to taste

2 chopped green chilies

1 tsp chili powder

1 tsp turmeric

1 tsp cumin powder

Method

Heat the oil, add the mustard seeds and let them splutter, then add the curry leaves followed by the green chillies.

Add the boiled cubed potatoes and the chilli powder, turmeric, salt and cumin powder.

Add 1 cup of lukewarm water to this and let it cook for about 5 mins.

Next add the chickpeas, followed by the tamarind pulp and tomato paste.

Stir together and cook for a few more minutes until the flavorful masala covers everything, then add enough lukewarm water to almost completely cover the chickpeas in the pan.

Lower the heat and bring to a slow simmer. Cover and let the mixture cook for a further 5 minutes.

Serve with ready salted crisps!