• Aayushi Patel

Chana Bateta – Black Chickpeas and Potato Curry – A Family Recipe

My grandma’s kitchen is inspired by a lot of recipes from East Africa, as she was born and brought up there. When she moved to India after marrying my grandpa, she continued making everyone fall in love with her cooking. She likes her recipes easy, healthy, and delicious. Chana Bateta is one of those recipes. Chana Bateta is as simple as it sounds, so if you are reading this give this beautiful curry a try. You won’t be disappointed is my promise.


Chana Bateta uses only the regular Indian spices and garlic, ginger, and green chilies for the flavors. The simple flavors come beautifully together and are served topped with chopped onions, with a side of Indian flatbread, Bhakri.





Is Chana Bateta Vegan?

Yes, this curry is vegan. We use oil for tempering in this curry and use plant-based protein that makes this curry very nutritious.


Is this curry Gluten-Free?

Chana Bateta uses chickpea flour, which is naturally gluten-free. Apart from that all the ingredients the curry uses are gluten-free.


How to Make this curry Step – by – Step?

Chana Bateta is a very easy curry to make. All you need to do is plan ahead of time because we have to soak the black chickpeas in warm water for 8 hours/ overnight. Once this is done, your curry will be ready very quickly.




Soak the chana (black chickpeas) in water for 8 hours/ overnight.

  1. Rinse the water from the soaked Chana after 8 hours.

  2. Add the Chana and Potatoes to the cooker, add water and salt. Pressure cook for 7-8 whistles. (I had boiled potatoes already so I used them.) Let the pressure cooker cool down naturally.

  3. Now is the time to make the final curry.

  4. In a heavy bottom, the pan adds oil. To this add besan. Roast the besan until well done.

  5. Next goes in freshly minced garlic, ginger, and green chilies. Sauté them until cooked thoroughly, but make sure, not brown.

  6. Now add a little portion of potatoes and black chickpeas in the pot from the cooker.

  7. To this add lemon juice/tamarind. Add red chili powder, coriander powder, turmeric, garam masala, and salt. Give it a thorough mix. Deglaze the pot with little water if needed.

  8. Now add all the black chickpeas and potatoes from the pressure cooker along with the water. Now add all the black chickpeas and potatoes from the pressure cooker along with the water. Add Jaggery and give it a mix.

  9. Bring it to a boil until the flavors soak in the chana and potatoes.

  10. Garnish with finely chopped cilantro and onions. Serve hot with Indian flatbread, bhakri.


Chana Bateta – Black Chickpeas and Potato Curry – A Family Recipe


Chana Bateta is a very easy uber delicious curry inherited from my grandma's kitchen flavored with a bit of tang and a bit of sweetness spiced with fresh and traditional day to day Indian spices.


CourseMain Course CuisineIndian Keyword15 Minutes Recipe, GlutenFree Recipes, Vegan Curries, Vegetarian Recipes


Prep Time5 minutes Cook Time10 minutes Total Time15 minutes


Servings 4

Author Aayushi Patel – The Whisk Addict

Ingredients Soak The Black Chickpeas for 8 hours / Overnight

  • 1 Cup Black Chickpeas

  • 4 Cups Warm Water

Pressure cook the Black Chickpeas and Potatoes

  • 2 Cups Water

  • Soaked and Rinsed Black Chickpeas

  • 2 Medium Potatoes

  • 1 Tsp Salt

Chana Bateta Curry

  • 1 Tbsp Oil

  • 1 Tbsp Besan ( Chickpea Flour)

  • 4 Cloves Minced Garlic

  • 1/2 inch Minced Ginger

  • 1-2 Minced Green Chilies

  • 1 Tbsp Lime Juice

  • 1 Tsp Red Chili Powder

  • 1 Tsp Cumin- Coriander Powder

  • 1/2 Tsp Garam Masala

  • 1/4 Tsp Turmeric

  • Salt to Taste

  • 1 + 1/2 Tbsp Jaggery ( Keep the sweetness as per your taste)

For Garnish

  • 2 Tbsp Chopped Cilantro

  • 2 Tbsp Chopped Onions


Instructions Soak the Black Chickpeas/ Chana for 8 hours or overnight

  • In a heatproof bowl add 1 cup of chana. To this add 4 cups of warm water. Cover it with a plate. Let it soak for 8 hours or overnight.

Pressure cook the Black Chickpeas and Potatoes

  • Rinse the water from the soaked Chana after 8 hours. Add the Chana and Potatoes to the cooker, add water and salt. Pressure cook for 7-8 whistles. (I had boiled potatoes already so I used them.)

  • Let the pressure cooker cool down naturally.

Chana Bateta Curry

  • Now is the time to make the final curry. In a heavy bottom, pan add oil. To this add besan. Roast the besan until well done.

  • Next goes in freshly minced garlic, ginger, and green chilies. Sauté them until cooked thoroughly, but make sure not browned.

  • Now add a little portion of potatoes and black chickpeas in the pot from the cooker. To this add lemon juice/tamarind. Add red chili powder, coriander powder, turmeric, garam masala, and salt. Give it a thorough mix. Deglaze the pot with little water if needed.

  • Now add all the black chickpeas and potatoes from the pressure cooker along with the water. Add Jaggery and give it a mix.

  • Bring it to a boil until the flavors soak in the chana and potatoes.

For Garnish

  • Garnish with finely chopped cilantro and onions. Serve hot with Indian flatbread, bhakri.


Notes This recipe is vegan and gluten-free. Read the instructions carefully and use the step by step photos for guidance to make the curry.


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