Chana Bateta

This month I am featuring the Bohra cuisine of Sri Lanka courtesy of Zahabia Adamaly. She shares here a recipe from a recipe book with permission from the authors. This is what Zahabia wrote to me about the dish.

“This is a popular dish used as a side to a main meal in Bohra meals. We also often have it as a snack or a light dinner because it is both filling and nutritious. The chickpeas and potatoes can be tempered as stated in the recipe and kept in the fridge for a few days. It can then be lightly warmed and mixed with the tamarind sauce and garnished just before serving. It is also tasty with a little yoghurt added into the above mix.

This recipe is from “From our Kitchen” a privately published recipe book by Femida Jafferjee and Sakina Galely.” Chana Bateta

Chana Bateta

  • Servings: 4
  • Difficulty: moderate
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Ingredients:

  • 250gms (8ozs) chick peas (Chana)
  • 4 medium sized potatoes
  • 1 onion
  • 1 tablespoon garlic paste
  • 1 teaspoon cumin seed (jeeru)
  • 2-3 green chillies
  • Pinch of turmeric powder
  • 1 teaspoon coriander and cumin seed powder
  • ½ to 1 teaspoon chillie powder
  • 2 tablespoons gram flour
  • Curry leaves
  • Pinch of soda bicarbonate

Tamarind chutney:

  • 100gms tamarind
  • 200gms (8ozs) jaggery grated
  • 1 teaspoon chillie powder
  • 2 teaspoons cumin powder
  • Salt to taste
  • 1 cup of water
  • Coriander leaves

Mix all together and boil. When tamarind is soft, jaggery has dissolved and is thick, remove and strain. Method: Soak the chickpeas overnight in water with a pinch of soda bicarbonate. In the morning throw the water. Add fresh water with little salt and boil chana in pressure cooker till soft. Do not throw the water remaining. Boil potatoes separately and cut into cubes. Heat oil in a pan and fry the onion, when it becomes transparent, add the garlic paste, curry leaves and whole cumin seed. When garlic gets light brown, add green chillies, turmeric, coriander/ cumin powder and red chillie powder. Cook for 2-3 mins, then add the gram flour and saute, for a further 5 minutes. Add boiled chickpeas with the water and allow to cook for a while. Add tamarind chutney as required. (the amount given may be more). Add the potatoes and serve garnished with coriander. Recipe source: Femida Jafferjee and Sakina Galely

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Scheduling posts…

I just checked my blog and saw a post that should never have been there. That’s the hazard of scheduling posts ahead during times you are going to be busy and then forgetting to complete writing those posts. I had wanted to share one of my sister’s delicious quiche tart adaptation –  wild garlic flower tart. I scheduled it for this month some time back but never got around to finishing up the writing of the post and then forgot completely about it.  My apologies for the post and thank you to those who commented on it and liked it.

I will post a recipe later this month from the Bohra cuisine of Sri Lanka, sent in by a friend and former colleague.