Have you had those Chana Chaat on beaches? Steaming hot and so good! But those are usually loaded with butter. Let me introduce this healthy version which is made with little oil and with veggies. Not just a snack it will make for a wholesome and filling meal. And a hot salad for winters is just perfect!
Chana batata is a famous Mumbai street food item. In other words, it is a snack. Yup, you can consume it directly without roti, bread, or kulcha. Now that is great. But what exactly is this recipe.
It is very healthy Maharashtrian snack that is easy to prepare and can be relished as a snack or accompaniment. Black chana potatoes preparation with authentic Indian spicing and dressing.
Chana batata is the Hindi name of this dish. There are two words. Chana means chickpeas, especially black chickpeas. Similarly, batata means potatoes. Therefore, the recipe is black chickpeas & potato snacks.
Chickpeas & potatoes are boiled & further tempered in Indian masalas. All this together gives you a tasty snack to eat. Since it is snacks, the items needed are fewer & the making process is simple.
Chana Bateta is as simple as it sounds so if you are reading this give this beautiful curry a try. You would not be disappointed it is my promise.
Kala Chana Chaat is a nutritious,protein-packed black chickpeas, onions, tomatoes, herbs and spices. It is fresh, crunchy and tangy!
Chana Batata 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 side of Indian flatbread, Bhakri.
This is a popular street food which is sold in the lanes of Bhendi Bazaar and a regularly prepared chaat dish by Dawoodi Bohra community.
This sweet and tangy dish can be served as an evening snack or as a side dish. You can have it as it is, or you can spread it on toasted bread and top it up with sev, chopped onions and chopped coriander. It tastes heavenly. So, do give it a try.
Ingredients for Mumbai Chana Chaat
Steps for Mumbai Chana Chaat
Mumbai Chana Chaat
Ingredients
1 cup Black Chana
2 tablespoon Tamarind
2 teaspoon Whole Coriander
1 teaspoon Fennel Seeds
1 teaspoon Cumin Seeds
2 tablespoon Gram-flour
Half cup Water
2 tablespoon Oil
1 medium Onion
1 teaspoon Ginger-Garlic paste
1 pinch the Turmeric Powder
1 Potato
Half teaspoon Salt
1 teaspoon Chilli Flakes
Half teaspoon Chaat Masala
1 tablespoon Water
3 cup Water
Green Coriander Leaves
1 Green Chilli
Steps
Chana Batata Pre-preparations: Soak and Boil chickpeas & potatoes.
Extract tamarind paste at home or buy readymade.
Grind ginger & garlic to make a paste.
Chop onion.
Wash and soak black chana in water for 8 hours. After that boil them along with little salt cook for 3-4 whistles in a pressure cooker.
Soak 2 tbsp tamarind in hot water for 15-20 minutes.
By soaking in hot water it becomes soft, then mash it with your hands, and squeeze the pulp.
The tangy pulp of tamarind will be used further.
Dry roast 2 tsp whole coriander, 1 tsp fennel seeds, 1 tsp cumin seeds in a pan for 2 minutes on low flame. Then grind it into a coarse powder.
Dry roast 2 tbsp gramflour in the same pan for 2 minutes on low flame keep stirring. Transfer the roasted gramflour into a bowl. Add 1 cup water gradually into it and make a runny paste. Remember no lumps should remain mix it well then keep aside.
Heat 2 tbsp oil in a wok. Add 1 medium size chopped onion and fry it till little golden in color.
Then add 1 Tsp ginger garlic paste, sauté it for half a minute on low flame.
Then add a pinch of turmeric powder and roast for 10 seconds.
Add boiled chana, 1 boiled potato cut into small pieces, half tsp salt and fry them for a minute on medium to low flame.
Then add the grinded coarse powder, 1 tsp chiili flakes, half tsp chaat masala, 1 tbsp of water mix it and stir fry on high flame for 2-3 minutes.
Now add 3 cups of water to make some gravy, when it comes to a boil, pour the runny gramflour paste gradually, mix it till it starts boiling, then cook it for 7-8 minutes on low to medium flame.
You will see that the gravy in the chana will start thickening, then add the tamarind pulp, 1 chopped chilli, and some chopped coriander leaves mix it well and cook for 2 minutes then off the flame.
Serve it hot.
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Tips *Adjust chilli as per your requirement. *Do not over boil the chana and potatoes as they may smash while cooking.
