Imagine walking through the lively streets of Mumbai, where the air is filled with the enticing aromas of street food. Among the city’s culinary treasures is Chana Batata—a hearty, flavorful chaat that combines tender chickpeas (chana) and soft potatoes (batata) in a tangy tamarind sauce. This beloved snack is a staple in Mumbai’s street food scene and holds a special place in the hearts of the Dawoodi Bohra community.
Chana Batata is a delightful mix of textures and flavors: the earthiness of chickpeas, the comforting softness of potatoes, all brought together by the sweet and sour notes of tamarind. Often garnished with fresh onions, tomatoes, and a sprinkle of spices, this dish offers a burst of flavor in every bite. Whether enjoyed as a quick snack on the go or as a fulfilling meal, Chana Batata embodies the vibrant spirit of Mumbai’s street food culture.
Ingredients
- 250 gm Bengal Gram/Chana
- 2 Potatoes
- 1 TSP Salt
- 2 Onions
- 1 TSP Ginger Paste
- 1 TSP Garlic Paste
- 1 TSP Chilli Paste
- Curry Leaves
- 2 TSP Gram Flour
- 1 TSP Red Chilli Powder
- 1 TSP Coriander Seed Powder
- 1 TSP Cumin Seed Powder
- Tumerind pulp
- Coriander Leaves
Instructions
- Take 250 g and potatoes and put them in the cooker with 2 glasses of water and 1 TSP salt.
- Soak 8-10 tamarind aside and take the pulp of that (tamarind pulp).
- Put the cooker on the stove and cook them until the gram and potatoes get soft (might get 3-4 whistles).
- Now, take a pan and a bit of oil and put it on medium heat.
- Add 2 chopped onions to the pan and cook them on a medium flame until they turn golden.
- Take out the onions from the oil.
- Now add 1 TSP garlic, ginger, and chilli paste each in the oil and mix them well on the low flame.
- Put the curry leaves in the pan along with the other pastes.
- 2 TSP Gram flour in the pan with all other ingredients and mix them well for 2 minutes.
- After that, add 1 TSP each of red chilli powder, coriander seed powder, and sumin seed powder and cook them for 2 minutes until they mix well.
- Now add the cooked gram/chana and potato to the Pan with the masala.
- The tamarind pulp that we have, get ready now, add that to the pan and cook it for a while.
- After you chana bateta gets ready, now garnish it with the fried onions and coriander leaves.
- And your delicious chana bateta is ready to serve.
Notes
Pro Tip:
You can add chaat masala to increase the taste and spiciness of the recipe
Serving:
You can serve this as a side dish or starter at your dinner or lunch party.
The dish can only be eaten with roti or chapati if it has a thin gravy.
