Tangy chickpeas: How to make Chana Batata

The holy month of Ramzan is here and Reshma Aslam is sharing her favourite recipes with us.

Chana Batata is a Bohri style side dish and one of the most popular street snacks in Mumbai during the holy month of Ramzan," says Reshma.

Ingredients

• 250 grams brown chana soaked overnight (brown chickpeas)
• 2 medium sized boiled potatoes, cut into cubes
• 1 tbsp gram flour (chane ka aata)
• 5 to 6 green chili paste
• ¼ cup coriander leaves grounded
• ¼ cup coriander leaves chopped
• ½ tbsp ginger garlic paste
• ½ cup water
• 2 tbsp oil
• 1 lemon juice
• ½ tsp mustard seeds
• Few curry leaves

Method

• Boil the chana in a pressure cooker for about 4 whistles. Should take about 30 minutes. Keep it aside.
• Heat oil in a pan. Add mustard seeds and curry leaves.
• When it crackles, add ginger garlic paste, green chili paste and ground coriander leaves.  
• Mix gram flour in ½ cup of water. Make sure no lumps are formed.
• Pour it in the pan with the masala. Cook for 2 minutes. Keep stirring so no lumps are formed. Add water if required.
• Add the chana. Mis well. Let it simmer for a few minutes.
• Add boiled potato cubes and chopped coriander. Mix well. Turn off flame.
• Sprinkle lemon juice. Serve hot.

Photograph: Reshma Aslam

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