Masi’s Channa Bateta

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 3 tins chickpeas
  • 2 tbsp dried tamarind
  • ½ tsp turmeric
  • 1 large dried red chilli
  • 2 tbsp oil
  • 1 tsp black mustard seeds
  • 1 lb potatoes
  • 6 dried dates
  • Red chilli powder to taste
  • 2 tsp channa flour (besanchickpea flour)
  • ½ tsp sugar


  • Pour boiling water over dates and tamarind, and soak overnight.
  • Heat oil in a pan with whole chilli and mustard seeds till they crackle.
  • Add turmeric and chilli powder and cook for a minute, stirring all the time.
  • Add 1 pint of water and salt to taste. Bring to a boil.
  • Now add diced potatoes and cook until nearly soft.
  • Chuck in chickpeas and simmer.
  • Meanwhile crush tamarind and dates with your fingers, then strain into the pot with the sugar.
  • Stir the besan into a little water to make a paste, then stir into the simmering pot to thicken the mixture a little.
  • Cook for another five minutes.
  • Serve in bowls topped with Bombay Mix if you like.