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Chana Bateta

Chana Bateta - Black Chickpeas and Potato Curry - A Family Recipe

Chana Bateta is a very easy uber delicious curry inherited from my grandma's kitchen flavored with a bit of tang and a bit of sweetness spiced with fresh and traditional day to day Indian spices.
5 from 2 votes
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Course: Main Course
Cuisine: Indian
Keyword: 15 Minutes Recipe, GlutenFree Recipes, Vegan Curries, Vegetarian Recipes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Author: Aayushi Patel - The Whisk Addict

Ingredients

Soak The Black Chickpeas for 8 hours / Overnight

  • 1 Cup Black Chickpeas
  • 4 Cups Warm Water

Pressure cook the Black Chickpeas and Potatoes

  • 2 Cups Water
  • Soaked and Rinsed Black Chickpeas
  • 2 Medium Potatoes
  • 1 Tsp Salt

Chana Bateta Curry

  • 1 Tbsp Oil
  • 1 Tbsp Besan ( Chickpea Flour)
  • 4 Cloves Minced Garlic
  • 1/2 inch Minced Ginger
  • 1-2 Minced Green Chilies
  • 1 Tbsp Lime Juice
  • 1 Tsp Red Chili Powder
  • 1 Tsp Cumin- Coriander Powder
  • 1/2 Tsp Garam Masala
  • 1/4 Tsp Turmeric
  • Salt to Taste
  • 1 + 1/2 Tbsp Jaggery ( Keep the sweetness as per your taste)

For Garnish

  • 2 Tbsp Chopped Cilantro
  • 2 Tbsp Chopped Onions

Instructions

Soak the Black Chickpeas/ Chana for 8 hours or overnight

  • In a heat proof bowl add 1 cup of chana. To this add 4 cups of warm water. Cover it with a plate. Let it soak for 8 hours or over night.

Pressure cook the Black Chickpeas and Potatoes

  • Rinse the water from the soaked Chana after 8 hours.Add the Chana and Potatoes to the cooker , add water and salt. Pressure cook for 7-8 whistles. (I had boiled potatoes already so I used them.)
  • Let the pressure cooker cool down naturally.

Chana Bateta Curry

  • Now is the time to make final curry. In a heavy bottom pan add oil. To this add besan. Roast the besan until well done.
  • Next goes in freshly minced garlic, ginger and green chilies. Sauté them until cooked thoroughly, but make sure not browned.
  • Now add a little portion of potatoes and black chickpeas in the pot from the cooker. To this add lemon juice / tamarind. Add red chili powder, coriander powder, turmeric , garam masala and salt. Give it a thorough mix. Deglaze the pot with little water if needed.
  • Now add all the black chickpeas and potatoes from the pressure cooker along with the water. Add Jaggery and give it a mix.
  • Bring it to a boil until the flavors soak in the chana and potatoes.

For Garnish

  • Garnish with finely chopped cilantro and onions. Serve hot with Indian flatbread, bhakri.

Notes

This recipe is vegan and gluten- free. Read the instructions carefully and use the step by step photos for the guidance to make the curry.