I had some black chanas at home and wanted to make chana masala. But then I remembered that sometime back I had come across a dish called “ Chana Batata” on the internet. So, I went back and googled chana batata. And there I found so many recipes of chana batata and the manner in which this dish was described was tempting enough for me to try this out. And yes, my folks at home thoroughly enjoyed this dish. I understand that this is a popular street food which is sold in the lanes of Bhendi Bazaar and a regularly prepared chaat dish by Dawoodi Bohra community.
This sweet and tangy Bohri style dish can be served as an evening snack or as a side dish. You can have it as it is, or you can spread it on a toasted bread and top it up with sev, chopped onions and chopped coriander. It tastes heavenly. So, do give it a try.
1 cup black gram ( chana)3 to 4 boiled potatoes
2 tsp gram flour (besan)
1 tbsp oil
1 tsp fenugreek seeds (methi)
2 tsp ginger garlic and green chilly paste
A few curry leaves
3 onions (chopped)
2 tomatoes (chopped)
1 tsp turmeric powder
1 ½ tsp red chilly powder
1 tsp cumin coriander powder
1 tsp garam masala
1 big lemon sized ball of tamarind
1 tbsp grated jaggery
1 tbsp chopped coriander leaves
2 tbsp finely chopped onions for garnishing
Salt as per taste
- Soak chanas in water for 5 hours.
- Wash and pressure cook the chanas for 4 to 5 whistles.
- Reserve the water in which chanas are boiled.
- Mash 2 tbsp boiled chanas and keep it aside.
- Mix 2 tsp besan in little water and keep it aside.
- Soak the tamarind in a cup of water for 30 minutes.
- Mash the tamarind as much as possible and pass through a filter to obtain tamarind pulp.
- Heat oil in a pan.
- Add methi (fenugreek) seeds, curry leaves, ginger garlic & green chilly paste and saute for 2 minutes.
- Add the chopped onions and saute till it is cooked well and turns golden.
- Add the chopped tomatoes and cook till it turns soft.
- Add the besan mixture and mix it well.
- Add turmeric powder, red chilly powder, cumin-coriander powder, garam masala and salt and mix well.
- If the gravy looks thick, add a little water in which the chanas were boiled.
- Add the mashed boiled chanas and cook.
- Now, add the boiled potatoes, boiled chanas and saute.
- Add tamarind pulp, grated jaggery and mix it and let it cook for 5 minutes.
- You can adjust the consistency by adding the water in which the chanas were boiled.
- Garnish with chopped coriander leaves and chopped onions.
- You can have it as it is or you can spread it on a toasted bread and top it up with sev, chopped onions and chopped coriander.
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