June 23, 2012

Chana Batata

Chana  - 200 gms
Baking powder -  a pinch
Turmeric powder - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1 tsp
Gree chillies - 3
gram flour - 2 tsp
Tamarind  - lemon size
Potatoes - 250 gms
Coriander leaves
Mint leaves
Chilli powder
Salt to taste
Oil - 2 tbsp


  • Soak chana overnight. Add a pinch of baking powder, 1 tsp of oil, salt and turmeric to the soaked chana and pressure cook till done.
  • Soak tamarind in hot water and extract juice from it.
  • Boil, peel and cut potatoes into cubes.
  • Finely chop green chillies.
  • Heat oil in kadai, add fenugreek seeds, cumin seeds and green chillies. Add gram flour and roast slightly.
  • Add the chana along with the water and stir well.
  • Add potatoes along with tamarind juice, turmeric, salt and red chilli powder.
  • Cook in low flame till the gravy is thick.
  • Garnish with mint leaves and coriander leaves.

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