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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