Black chickpeas are best in this recipe but white garbanzo are preferred by some. Soaking the chickpeas overnight is best and pressure cooking them certainly cuts down the time considerably but in a pinch, and really just when life’s a little to mad at you or vice versa, a can of chickpeas would work.
Ingredients:
1 ½ – 2 cup black chickpeas (kala chana) or regular chickpeas
½ kg potatoes
4 tbsp chickpeas flour (besan)
½ tsp turmeric powder
1 tsp red chili powder
1 tbsp coriander powder
1 tsp roasted cumin powder
4 tbsp oil
½ tbsp ginger garlic paste
2-3 green chilies
3 ½ cup water
¼ cup tamarind chutney
1/4 cup coriander leaves
Salt to taste
For garnish
Chopped mint leaves
Red chilly powder
Chopped coriander leaves
Chopped onions
Read full post: Chana Bateta – Chickpeas and Potato in Tamarind Sauce