Chana Chatpati

Heat the oil in a medium-large pot over medium heat. Add the mustard seeds and cover with a lid. Allow the seeds to crackle for a few seconds.

Ruky Tips

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We like using large pots because it makes incorporating all the ingredients together much more easier!

Add the chopped green chillies, curry leaves and sesame seeds. Fry for a minute, then add the ginger garlic paste and a splash of water.

Ruky Tips

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We always freshly blend up a batch of ginger garlic paste and keep it in the fridge. Fresh ginger garlic pastes elevates the dish and makes it taste so much better!

Stir in the chilli powder and salt. Add the sweetcorn and chopped tomato. Stir well, cover with a lid, and let the tomato cook for approximately 5 minutes.

Add the drained and rinsed chickpeas of two of the tins and add to the pot. Reserve the water from two of the other tins and add the chickpeas to the pot with the water.

Add the boiled chopped potato chunks and stir well.

Add the tomato ketchup, citric acid and sugar. Mix well and cover. Cook for a few minutes until the flavours have melded together.

Serve the chana chatpati in bowls, garnished with chopped onion, sev, and dhana.