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Channa Bateta By: Firoz


1 tin Chick Peas
1/2 medium onion cut like in omllete
3 medium size boiled Potatoes cut in 1/2 " pieces
2 green chillies (optional)
1/4 tsp ground methi
1/2 tsp rai (mustard seeds)
8 - 10 leaves of limbdo fresh or dried (Neem)
1/2 tsp salt (add as per taste)
Lemon Juice as per taste
Red chilli powder per taste
3/4 tsp Channa Masala
1/4 tsp Hardar powder (Turmeric)
2 table spoon Corriender cut up.
2 table spoon Oil
1 tsp gramflour


Put oil in a pan. When it gets hot put green chilli cut lenthwise, rai and methi and when rai sputters close the lid for 3 - 5 seconds and then add onion and limbdo leaves.
Keep turning till onion gets clear but not brown.
Add rest of the ingredients except gramflour with a cup and a half of water.
Take 2 table spoon of warm water to which add 1 teaspoon of besan or gram flour.
Mix it up with no lumps remaining and add this paste to the pan.
This becomes a thickening agent. Add water or thickening agent as required.
Taste and add salt or lemon juice as required.
Let it simmer on slow heat for 20min.
Garnish with Corriender
Enjoy with your choice of Chutney, Chevdo, chips or Daar Bhajia added to individual bowls.

Copyright 2003 Brought to you
by The Anta Kadi and Recipes