Chana Bateta, the quintessential Bohri speciality, a spicy and tangy dish of boiled peas and potatoes
This is commonly sold on roadside stalls of Bohri Mohalla, Mumbai during Ramadan and is a popular side dish prepared during food gatherings. Chana Bateta is frequently prepared for iftari (time to break Ramadan fast) by people who cannot source the dish from Bohri Mohalla.
The dish has many versions but the main ingredients always remain the same. I learnt this recipe from my mom ..she uses brown peas whereas I make it using chickpeas.
It’s a relatively quick preparation if you have the boiling part sorted. Chana Bateta is quite tangy and makes a healthy option instead of chaat.
The fried onions are the main flavour and colour giving ingredient to the dish so you have to be very careful while frying the onions ensuring they brown to the right level.
Chana Bateta Recipe
1.5 cup boiled Chickpeas (kabuli chana)
1/2 cup boiled and diced potatoes
1 cup thinly sliced onions
3 tbsp oil
1 tbsp finely minced garlic
2 tbsp besan / gram flour
4 – 5 curry leaves / kadi patta
1 tsp red chilli powder
1/2 tsp turmeric powder / haldi
1 tsp coriander-cumin powder / dhania- jeera
Salt as per taste
Oil for frying
2 tbsp tangy tamarind sauce / imli chutney
Few mint leaves for garnish
1) To prepare Birista, fry onions in hot oil till light brown. Remove on an absorbent paper and keep aside.
2) In a saucepan, heat oil and saute garlic in it.
3) Add curry leaves and besan, roast till you get a nutty smell.
4) Add in all the powders and salt. Mix well.
5) Add in crushed Birista (remove some beforehand for garnish)
6) Mix everything well and saute for a minute.
7) Add in chickpeas, potatoes and 1cup water. Mix well. Cover pan, let the dish simmer for 10 minutes.
8) After 10 minutes, uncover and check consistency.
9) Serve hot garnished with imli ki chutney, birista and mint leaves.