Chana & Sweetcorn Chatpati



¼ cup oil
1 tbsp Supreme Mustard Seeds
10 Supreme curry leaves
1 medium onion
1-2 green chillies
1 tsp Supreme Garlic Paste
½ tsp Supreme Turmeric Powder
2 tsp Supreme Cumin Powder
2 tsp Supreme Chilli Powder
700g passata
1 cup ketchup
3 tbsp sugar
Small tin sweetcorn, drained
3 tins Supreme Chickpeas, drained
Salt to taste
1 tbsp white vinegar
400g potatoes, peeled, cut into 1 cm cubes & boiled until tender.
Chopped coriander
Chopped onions
Parr (fried samosa/ spring rolls sheets or pita bread)


Blend together onion and green chillies. Heat oil in a pot over medium heat, add mustard seeds and once they start to splutter add curry leaves. Cook for a minute then add pureed onion and chilli. Stir well and cook for 5-7 minutes then add garlic paste. Cook the garlic paste for 1 minute then add turmeric powder, cumin powder and chilli powder. Stir well and cook the spices for 1-2 minutes. Now add the passata, ketchup, sugar, salt to taste and vinegar. Stir well and bring to a boil, then reduce heat to low, cover and simmer for 20 minutes. Finally, add drained chickpeas, sweetcorn and potatoes. Stir gently and simmer for an additional 10 minutes. Garnish with chopped red onions, chopped coriander and crushed paar just before serving. Serve hot, cold or at room temperature.

© Copyright 2024. All rights reserved.