Ingredients
1 tin chickpeas
1 tin chickpeas
2 tbspn chickpea flour
2 medium potatoes; boiled and cut into cubes
1 tin peeled plum tomatoes; liquidised
1 tblspn tomato puree
1 large lemon; juiced
2 tbspn oil
1/2 tspn mustard seeds
1 whole dry red chilli
2-3 curry leaves
2 tbspn chickpea / gram flour
1/2 tspn tumeric
1/2 tspn red chilli powder (or to taste)
1 cup water
2 medium potatoes; boiled and cut into cubes
1 tin peeled plum tomatoes; liquidised
1 tblspn tomato puree
1 large lemon; juiced
2 tbspn oil
1/2 tspn mustard seeds
1 whole dry red chilli
2-3 curry leaves
2 tbspn chickpea / gram flour
1/2 tspn tumeric
1/2 tspn red chilli powder (or to taste)
1 cup water
Salt to taste
Method
1.Heat the oil in a pan, add the whole red chilli, mustard seeds and curry leaves, let the seed pop, Add the chickpea flour and cook for a few minutes.
2. Add the tomatoes and the tomato puree, stir and cook for about five minutes
3. Add the tumeric and the red chilli powder, mix and cook for a few minutes.
4. Add the potatoes and the drained chickpeas, add water and lemon juice, and let it cook for 10 minutes. Add Salt to taste
Serve with Amli (tamarind) chutney and chevro / chivdo or potato or casava crisps
Method
1.Heat the oil in a pan, add the whole red chilli, mustard seeds and curry leaves, let the seed pop, Add the chickpea flour and cook for a few minutes.
2. Add the tomatoes and the tomato puree, stir and cook for about five minutes
3. Add the tumeric and the red chilli powder, mix and cook for a few minutes.
4. Add the potatoes and the drained chickpeas, add water and lemon juice, and let it cook for 10 minutes. Add Salt to taste
Serve with Amli (tamarind) chutney and chevro / chivdo or potato or casava crisps
9 comments:
wow, the curry does look spicy.Loved it.
thanx
Dear Ms. Meghji,
I am quite delighted to discover this recipe online, something I tasted once during my travels in Kenya, during a teatime visit to my friends' parents' home.
Their surname is Maha Lalchandani (try saying that after a bottle of wine ! ), speak an interesting vernacular of Sindhi called "Cutchy" - I wonder if you do?
If so, they made a fantastic bread called (my memory is not what it used to be) "Bargereh jaa rota"
Might I bother you to ask someone in your family (say, grandmother or mother) if they speak this language, if they know this dish?
Much obliged.
Samuel Watkins.
Dear Ms. Meghji,
I am a Khoja too from East Africa.. I love Chana Bateta, we make it at home too specially during Ramzaan. I would like to give a suggestion to enhance the taste of this dish. We add nice crispy moong dal bhajiyas.. the pakoras soaked in the yummy tomato sauce taste AWESOME!!
Njoi!
thanks for that, I will try it.
Tried the recipe turned out excellent
My daughter wanted me to cook for her chana bateta today.
I did so but wanted to know how others cook or what recipe they use and know your blog I logged on to it.
I see our recipes are same but Method are a bit different but turns out to be the same.
My daughter appreciate and shouted at the top of her voice saying "Mom the food is yummy" of course served with tamarind chutney and farari chevdo. What else would a parent want.
I like your recipes you give here.
Keep it up!! Chachi
Hi I think they were referring to rotla or a type of flat bread that we eat with certain curries . Bajra is a type of whole wheat flour surely there is a recipe on this site for rotla?
actually bajra is millet flour. and yes there is a recipe of that on rotla on this site.
http://www.chachiskitchen.co.uk/2007/01/bajra-rotla-millet-bread.html#.UWk_378hJUQ
I love this recipe. I saw this recipe in 2008 and since that time have been cooking it. It is my favorite dish. I also made Wagaro Mogho which is also really delicious!!!! Thank you so much!!!!!
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