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Chat Pata Beans

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Chat Pata Beans Recipe, Beans Sabji, How To Make Chat Pata Beans Recipe

Chatpata beans made with broad beans has a nice tangy taste, slightly spicy and a nutty flavor.

Chatpata Beans

Chatpata beans are an amazing dish which can be made of any beans like Read More..

About Recipe

Beans koora, Beans Kuzhambu, Beans torkari

How to make Chat Pata Beans

(6 ratings)
40 reviews so far
Prep time
20 mins
Cook time
25 mins
Total time
45 mins
Chat Pata Beans
Author : Vahchef
Main Ingredient : Beans
Servings : 2 persons
Published date : September 10, 2018

Ingredients used in Chat Pata Beans
• Broad beans - 300 grams.
• Oil - 1 tea spoon.
• Cumin seeds - 1 tea spoon.
• Urad dal - 1 tea spoon.
• Onion - 1 number.
• Salt - to taste.
• Turmeric powder - 1 tea spoon.
• Ginger garlic paste - 1 tea spoon.
• Chilli powder - 1 tea spoon.
• Coconut powerd - 1 tablespoon.
• Water - as required.
• Sugar - 1 tea spoon.
• Venigar - 1 tea spoon.
• Butter - 1 tea spoon.
• Coriader leaves - 1 bunch.
  • Take a pan add oil, cumin seeds, urad dal, chopped onions, salt cook till onions are cooked, turmuric, ginger garlic paste and saute it.
  • Now add beans and saute it, now add chilli powder, coconut powder, water to cook,add sugar, venigar close it with a lid to cook the beans.
  • Once the beans are cooked, add butter, saute and add chopped coriander leaves cook for 2minutes and switch off the flame.

Cooking with images Beans Rassa , Beans rasdar, Beans saaru


Chatpata Beans

Chatpata beans are an amazing dish which can be made of any beans like French beans, broad beans or cluster beans. A dish that has a more prominent beany  taste and the seeds inside are plump, meaty and mildly sweet like baby lima beans which gives a nice nutty taste and slightly earthly flavor. Usually many prepare this luscious chatpata beans with the broad beans which is also known as Chikkudukaya in Telugu. It is a very popular south Indian dish especially in Andhra Pradesh. Compared to the other green beans, the broad beans is very enticing and tasty once prepared. Back in Andhra, it is a popular vegetable grown.


Backyards covered with these bean plants provide shelter from the hot sun; they not only enrich the soil with their roots (legumes) - the plump beans are nature’s tiny capsules of proteins. Very nourishing and tasty! You can find Indian broad beans during spring and summer. It’s one of the seasonal vegetables and craved for by one and all for its fantastic taste. Chatpata beans or Indian Broad Beans fry is an all time favorite, especially in the villages, broad beans is very long with big seeds in the pod.  The bigger the seeds, tastier the vegetable is. The broad bean is packed with a lot of fibre and nutrients. The Chatpata beans have a nice tangy taste, slightly spicy and a nutty flavor.


The broad bean is most likely native to Mediterranean Africa and is one of the most ancient of beans, with a history dating back to the Bronze Age and the ruins of Troy. By the Iron Age broad beans had spread to Europe. With their slightly earthy flavor you can taste the history in every bite. In traditional temperate and cold climate agricultural societies it was spring, rather than winter, when food stores were in danger of running low and famine threatened. This is precisely when broad beans deliver their protein rich crop. Broad beans are good sources of protein, fibre, vitamins A and C, potassium and iron.


They also contain L-dopa, a chemical the body uses to produce dopamine, an important neurotransmitter involved in learning, mood control and motivation. In few places, the broad beans are fried to make the tough outer hull crunchy or they are deliciously boiled and blended into a spicy dip with lemon, garlic, chilli and yoghurt. The immature pods can be steamed and served whole. The fresh, firm and plump dark green lima beans work best for this recipe and you wouldn’t want to compromise when you prepare this dish.


To prepare the Chatpata beans, firstly wash and cut the beans into pieces and keep aside. Take a pan add oil and once it get hot, add cumin seeds, urad dal, chopped onions and salt. Saute well and fry till the onions are slightly browned. Add turmeric powder, ginger garlic paste and then add the beans and sauté all the ingredients well.


Now add chilli powder, coconut powder (optional), and little water to cook. Add sugar, vinegar and close it with a lid for the beans to be cooked well. Once the beans are cooked, add butter sauté and add freshly chopped coriander leaves.


Cook for another 2 mins and switch off the flame. Serve warm with rice or chapati and enjoy this classic sweet and sour, nutty and beany, Andhra curry. Hope this recipe helps all broad bean haters to reconsider and give these beans its well deserved recognition.


Do prepare this yummy delicious chatpata beans do watch the making of the recipe at:



You may also like spring onion chutney 1 1 , spring onions with tomatoes , spring onios curry 1 , springonion peanut curry , sprout potato rice 1 , sprouted moong 2 , sprouted moong dal salad 1 , sprouts and oats tikkis , squash 1 , squid and broccoli stir fry 1 ,


Comments & Reviews


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Recent comments

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Sriwath R Posted on Tue Apr 14 2009


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pearlteatv Posted on Tue Apr 14 2009

:) every time!!

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Butuzucki Posted on Tue Apr 14 2009

hi vahchef, do you use half a teaspoon or half a tabelspoon of butter ? keep on your awesome work ! ! ! thank you

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biancanera Posted on Wed Apr 15 2009

Indian food is considered Asian food in many parts of the world. I guess you mean Chinese, Japanese, or Korean food.

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Sara Connar Posted on Wed Apr 15 2009

just personal preference my dear! not all indians eat spicy food and definately not daily. thats the whole fun about indian cooking one can adjust spices and chillies according to taste and still get great flavour!!

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purespirit9 Posted on Wed Apr 15 2009

Another great recipe vahchef...5/5

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purnachand Posted on Wed Apr 15 2009

aahhh 2 many of veg recipes now a days. Did u become vegetarian or what? lol

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M Nasir Niazi Posted on Wed Apr 15 2009

Wivanunu: I believe its a bit of both .. genetics as well as acquired taste. I have a 2 1/2 year old daughter for whom I was worried whether she would eat spicy curries or not. About a year ago we started giving her spicy stuff and now she eats the

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Esunshine hope Posted on Thu Apr 16 2009

please do sweets dishes.

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glnice2002 Posted on Thu Apr 16 2009

What is the advantage of Vinegar ? Can we use lemon juice instead of Vinegar?

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SupaAbzyBall Posted on Thu Apr 16 2009

Sanjay, which vinegar do we use? Malt vinegar? White? White wine?

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Kathe akaShakti Posted on Fri Apr 17 2009

This looks great! I am so p[leased to have found your videos; my husband and I are slowly turning vegetarian, so I am VERY happy you are dong so many vegetable dishes.

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