I really don’t need an excuse to eat chips … but I love Ruffles with my Chana Bateta! (Curried Chickpeas and potatoes) and I adore Chana Bateta. It brings back so many childhood memories … a tangy, spicy, hearty and healthy meal that you can whip up fast! My girls loved the fact that they can have chips with this for dinner! Comment below when you try it … I would love to hear what you think! 🙂
⁃ 2 cans (9 fl oz each ) of black chickpeas or regular chickpeas
⁃ 3 tbsp cooking oil
⁃ 1-2 dried red chilies
⁃ 4-5 tbsp tomato paste
⁃ 2-3 potatoes boiled , peeled and cut into small pieces
⁃ Few curry leaves
⁃ 1 tsp salt (adjust to taste)
⁃ 1 tbsp cumin seeds
⁃ 1/2 tbsp black mustard seeds
⁃ 1/2 tsp chili powder
⁃ 1/2 tsp cumin powder
⁃ 1/8 tsp turmeric powder
⁃ 2-3 tbsp tamarind chutney (optional)
⁃ 3 cups water (adjust according to preferences)
⁃ 1/2 chopped cilantro (divided)
⁃ Squeeze of lemon juice (for serving )
1. Heat oil in a pot on med heat.
2. Once hot, add dried chili, curry leaves, mustard seeds, & cumin seeds- sauté until it starts to splutter (don’t let it burn)
3. Add tomato paste and mix well
4. Add half of the chopped cilantro and mix , let it cook for a few minutes.
5. Add cumin powder, chili powder, turmeric & salt- mix very well and keep stirring until well incorporated into the tomato paste, about 3-4 minutes.
6. Add tamarind chutney , mix and add 1/2 cup water.
7. Add cooked chickpeas and combine well with the masala. Add 1 cup water and mix again .
8. Add potatoes and stir until well combined (you should now have 1.5 cups water left – add that now)
9. Let simmer on med low covered for 15-20 minutes or until potatoes are fully cooked and fork tender. Taste now for salt, chili powder and water if desired . Adjust accordingly.
10. Squeeze lemon juice before serving and garnish with chopped cilantro. Serve with chips , papadum or far far. Enjoy !