Gujarati Chana Bateta
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 480 g chickpeas, drained and rinsed
- 400 g maris piper potatoes, peeled and cubed
- 300 g tomatoes, finely chopped
- 1 tbsp jaggery
- 1 tbsp tamarind paste
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp vegetable oil
- 10 g fresh coriander, chopped
Nutrition (per serving)
- Calories
- 333 kcal
- Protein
- 11.7 g
- Carbohydrate
- 42.8 g
- of which sugars
- 9.2 g
- Fat
- 10.6 g
- of which saturates
- 1 g
- Fibre
- 11 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Boil the potatoes for 10 minutes until just tender, then drain.
- 2
Heat the vegetable oil in a pan and fry the mustard seeds and cumin seeds for 30 seconds, then add the chopped tomatoes, ground turmeric and chilli powder.
- 3
Cook for 8 minutes, mashing the tomatoes down, until thickened.
- 4
Add the chickpeas and potatoes, the jaggery and tamarind paste, and 100ml water, and simmer for 12 minutes, stirring occasionally.
- 5
Season to taste and scatter with the chopped coriander before serving with rice or flatbread.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.