» Getahead » Tangy chickpeas: How to make Chana Batata

Tangy chickpeas: How to make Chana Batata

By Reshma Aslam
July 16, 2015 15:28 IST
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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.


  • 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


  • 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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Reshma Aslam