Chana Bateta Recipe

Cooking Directions

• STEP 1.Heat oil in a pan and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until the onions turn golden brown.
• STEP 2.Add the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes are soft and the spices are well combined.
• STEP 3.Add the boiled chickpeas and diced potatoes to the pan. Mix well and cook for a few minutes.
• STEP 4.Add water to the pan and bring the mixture to a boil. Reduce the heat and simmer until the gravy thickens.
• STEP 5.Garnish with fresh coriander leaves and a squeeze of lemon juice. Serve hot with puris or bread.

Cooking Tips

• You can adjust the spice level according to your preference by adding more or less red chili powder.
• For a creamier texture, you can add a tablespoon of yogurt to the gravy.
• If you prefer a thicker gravy, you can mash some of the chickpeas and potatoes while cooking.

Storage and Serving

• Chana Bateta can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dish in a pan or microwave before serving.
• Serve Chana Bateta as a snack or a light meal with puris or bread.