Mummy’s tip
Fast, filling and forgiving. This is a good first saak for a new cook.
Vegetarian
Chana Bateta
Chickpea & potato curry
Mummy made quick (and tasty!) cooking an art. We would gather at the table only a few minutes after she was at the stove. One of her quickest recipes was this go-to item: Chana Bateta (chic pea and potato curry)
Total time35 minConfidenceBeginnerOriginal recipe2014
from the family albumSay it
Chana Bateta
CHAH-nah bah-TEH-tah
Make it yours
- Gram flour, besan and chickpea flour refer to the same ingredient here.
- Leave out the optional hot water for a dry masala.
At the family table
Chana Bateta is a fast pantry saak and an ideal doorway into Khoja East African home cooking.
Make
Let’s cook
Directions – Part 1
- 01
Boil potatoes until cooked.
- 02
Cut potatoes into small cubes and set aside
- 03
Open, strain, and rinse the can of chic peas and set aside
Directions – Part 2
- 01
Heat oil on medium high heat
- 02
Sauté curry leaves, mustard seeds, chili, until the seeds pop
- 03
Add tomato, salt, turmeric, dhanna jero and cook for 2 minutes
- 04
Add tomato paste and ghram flour/water mixture, and cook for 5 minutes
- 05
Add strained chic peas, potatoes, and combine
- 06
– If you like a dry masala, you’re done
- 07
– If you like a runny masala, add hot water and simmer for 20 minutes
At the table
Serve with a chevero, chips, and tamarind chutney (recipes coming soon)
Keep cooking
