Chana Bateta – Black Chickpeas and Potatoes – Dawoodi Bohra Style

source link If you have been following me on Instagram you would know that I cook a lot of dishes from my native community – Chitrapur Saraswat Brahmin. And, you must also know that I am married to the love of my life 😀 who is a Dawoodi Bohra. When we got married – I must be honest – it took me a while to get into the groove and understand the traditions involved in being a Bohra. I must also admit that I’m still not where I must probably be after 4 years of marriage. But I’m in a happy place. I have a beautiful family, and the community has a beautiful history of food that I am extremely enthusiastic about and keen to explore.

source site Ever since we moved to Dubai, its been a challenge to ensure that the husband is fed with his favourite delicacies from HIS native cuisine. I pester my mother-in-law for recipes every other week and keep searching for different recipes across the board belonging to the community. Some of the classic dishes – that I have prepared – are the Dal-Chawal-Palidu, which is prepared on auspicious occasions; Kaari Chawal – the husband’s (and mine) favourite; Mutton Biryani (quite a fail the only time I tried it); my mother-in-laws Kebabs; and this Chana Bateta recipe.

http://earlylearningpoco.ca/tag/port-coquitlam/ Chana Bateta – is pretty much a dish that is made at home and has taken to the streets. Bhendi Bazaar in Mumbai, which is quite famous for its street food, (read about it here), has a guy whose chana bateta my husband swears by – complete with a fried garlic tadka. The one we make at home is quite similar – except I haven’t tried the fried garlic bit yet. The first time I try any dish, is the time I follow the recipe to the ‘t’ (at least in terms of the ingredients. That’s what I did with this.

vantin mg The recipe I’ve used is the traditional Chana Bateta recipe used in any Bohra household. The end result must be a combination (riot of flavours, if you must) of tangy, sweet, spicy and savoury. The tanginess comes from the Tamarind water (or chutney), the sweetness is contributed by the jaggery. Another flavour that sets this recipe apart from any regular Chana (Chickpeas) recipe is the addition of a considerable amount of coriander powder. Topped with minced onions and lime, this is the perfect evening snack! Some people also like to add spicy coriander chutney and sweet yoghurt as a garnish. But this recipe is sans that!

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Chana Bateta - Black Chickpeas with Potatoes in a Tangy-Spicy Sauce

Quintessential Bohri street food...

Course

side dish

Cuisine

bohra

Cook Time

45 minutes

Servings

servings

Ingredients

• 1 cup black chickpeas soaked overnight and cooked in a pressure cooker till al dente - ideally 2-3 whistles and not more.
• 250 gms potatoes (peeled and chopped into big chunks)
• 2 medium onions (minced)
• 1 large tomato (minced)
• A handful fresh curry leaves
• A pinch fenugreek seeds
• 1 tbsp ginger-garlic green chilli paste
• 1 tbsp chilli powder
• 1/2 tsp turmeric powder
• 1 tbsp cumin powder
• 1 tbsp coriander powder I make my own powder - toast seeds till light brown and fragrant - cool down - pulse in the mixer till coarse. Store in an airtight jar)
• 3 - 4 tbsps chickpea flour
• 1 tbsp tamarind (soaked in 2-3 tbsp of warm water)
• 1 tsp jaggery (shaved)
• salt to taste

Garnish

• 3 - 4 tbsps coriander leaves
• 1 medium onion minced
• 1 quartered lime

Course side dish Cuisine bohra Cook Time 45 minutes Servings servings Ingredients 1 cup black chickpeas soaked overnight and cooked in a pressure cooker till al dente - ideally 2-3 whistles and not more. 250 gms potatoes (peeled and chopped into big chunks) 2 medium onions (minced) 1 large tomato (minced) A handful fresh curry leaves A pinch fenugreek seeds 1 tbsp ginger-garlic green chilli paste 1 tbsp chilli powder 1/2 tsp turmeric powder 1 tbsp cumin powder 1 tbsp coriander powder I make my own powder - toast seeds till light brown and fragrant - cool down - pulse in the mixer till coarse. Store in an airtight jar) 3 - 4 tbsps chickpea flour 1 tbsp tamarind (soaked in 2-3 tbsp of warm water) 1 tsp jaggery (shaved) salt to taste Garnish 3 - 4 tbsps coriander leaves 1 medium onion minced 1 quartered lime

Instructions

1. In the oil, add in the methi seeds, curry leaves and ginger-garlic-green chilli paste.
2. Once fragrant, put in the onions and saute till light golden. Now, add the tomatoes, and cover till the tomatoes and onions become one mushy masala.
3. At this point, add in the dry masalas - turmeric, chilli, cumin, coriander. Stir on a medium flame till the raw smell of the spices goes and the oil leaves the sides of the pan.
4. Then, add the potatoes and mix well till it is coated in the masala. Cover and cook till the potatoes are at least half cooked.
5. Now, put in the besan - this adds flavour and helps thicken the liquid. Sift it into the masala base and mix well till it is well incorporated and the raw smell of the besan goes away.
6. Finally, add the cooked chana or chickpeas with the water and stir well. Add the salt and cover till it is cooked and reaches the desired consistency. Stir occasionally.
7. At this point, put in the tamarind and jaggery and mix well. If you dont have either and have some sweet and sour tamarind chutney, use that instead.
8. Taste - adjust the salt, sweetness and tanginess (it should be balanced) and serve garnished with coriander leaves, minced onions and lime. And, like the vendor in Bhendi Bazaar - feel free to add a tempering of minced garlic in ghee - nothing tastes better than some added garlic on the top!

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