Cabbage Chana Dal Tikki Recipe – Authentic Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Cabbage Chana Dal Tikki Recipe – Authentic Indian Street Food

Hey everyone! If you’re anything like me, you absolutely love a good street food snack. And honestly, few things beat a crispy, flavorful tikki, especially when it’s packed with goodness. Today, I’m sharing my go-to recipe for Cabbage Chana Dal Tikki – it’s a family favorite and always a hit when I make it for gatherings. It’s surprisingly easy to make, and the combination of textures and flavors is just divine.

Why You’ll Love This Recipe

These tikkis are the perfect blend of comforting and flavorful. They’re crispy on the outside, soft and subtly spiced on the inside, and incredibly satisfying. Plus, they’re a fantastic way to sneak in some extra veggies! I first made these when I was trying to get my little nephew to eat more greens, and he devoured them – success! They’re also great for potlucks, parties, or just a cozy evening snack.

Ingredients

Here’s what you’ll need to make these delicious Cabbage Chana Dal Tikkis:

• 1 cup cooked split bengal gram (chana dal) – about 200g
• ¾ cup finely chopped cabbage – about 75g
• 1 finely chopped onion – medium sized
• 2 fresh large green chili, chopped (adjust to your spice preference)
• 1 teaspoon red chili powder – about 5g
• 1 teaspoon dried mango powder (amchur) – about 5g
• ¼ teaspoon garam masala powder – about 1.25g
• ¾ cup chickpea flour (besan) – about 90g
• ¼ teaspoon chaat masala – about 1.25g
• 2 tablespoons cooking oil – about 30ml
• Salt to taste

Ingredient Notes

Let’s talk ingredients for a sec!

• Chana Dal: This split bengal gram is the star of the show, giving the tikkis their lovely texture and nutty flavor. You can find it at most Indian grocery stores, or even in the international aisle of larger supermarkets.
• Chaat Masala: Oh, chaat masala! This tangy, savory spice blend is essential for that authentic Indian street food flavor. Different regions in India have their own variations, so feel free to use your favorite brand. I personally love the one my aunt sends me from Delhi!
• Amchur/Dried Mango Powder: Don’t skip this! Amchur adds a wonderful tartness that balances the spices beautifully. It’s a key ingredient in many North Indian dishes. If you can’t find it, a squeeze of lemon juice can work in a pinch, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil 2 cups of water in a pan. Add the cabbage and boil for 7-8 minutes, until slightly softened. Let it cool, then drain it really well and set aside. We don’t want soggy tikkis!
2. In a mixing bowl, combine the cooked chana dal, boiled cabbage, chopped onion, green chili, salt, red chili powder, dried mango powder, garam masala, chickpea flour, and chaat masala.
3. Now, get your hands in there and mix everything really well. You want all the ingredients to be nicely combined.
4. Divide the mixture into 8-10 lemon-sized balls. Then, gently flatten each ball into a tikki shape – about ½ inch thick.
5. Heat the oil in a non-stick pan over medium heat. Carefully place the tikkis in the pan, being careful not to overcrowd it. Drizzle a little extra oil over them.
6. Cover the pan and cook for about 4-5 minutes per side, until the tikkis are golden brown and crispy.

Expert Tips

• Make sure the cabbage is well-drained. Excess moisture will make the tikkis fall apart.
• Don’t overcrowd the pan. Cooking in batches ensures even browning and crispiness.
• Press down gently on the tikkis while they’re cooking to help them get nice and flat.

Variations

• Potato Addition: My mom always adds about ½ cup of mashed potatoes to the mixture for extra binding and a softer texture.
• Spinach Twist: Swap out the cabbage for an equal amount of finely chopped spinach for a different flavor profile.
• Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for an extra kick.

Vegan Adaptation

Good news – this recipe is already naturally vegan! No changes needed.

Gluten-Free Adaptation

This recipe is also naturally gluten-free, as long as your chaat masala doesn’t contain any gluten-based ingredients. Always double-check the label!

Spice Level Adjustment (Mild, Medium, Spicy)

• Mild: Reduce the green chilies to 1 or omit them altogether. Use ½ teaspoon of red chili powder.
• Medium: Use the recipe as written.
• Spicy: Add an extra green chili and increase the red chili powder to 1 ½ teaspoons.

Festival Adaptations (Navratri, Diwali snack)

These tikkis are perfect for festive occasions! They’re a popular snack during Navratri and Diwali. You can serve them with a variety of chutneys and dips.

Serving Suggestions

Serve these Cabbage Chana Dal Tikkis hot with:

• Green chutney (my personal favorite!)
• A side of fresh salad
• A squeeze of lemon juice
• A cup of masala chai – perfect for a cozy snack time!

Storage Instructions

Leftover tikkis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven to restore their crispiness.

FAQs

What is Chana Dal and can I substitute it?

Chana Dal is split bengal gram, a type of lentil. It’s what gives these tikkis their unique texture. If you absolutely can’t find it, you can try using moong dal (split yellow lentils) as a substitute, but the texture will be slightly different.

Can I make these tikkis ahead of time?

Yes! You can prepare the mixture and shape the tikkis ahead of time. Store them in the refrigerator for up to 24 hours before frying.

How can I adjust the spice level of these tikkis?

Easily! See the “Spice Level Adjustment” section above for tips on making them mild, medium, or spicy.

What is the best way to get the tikkis crispy?

Make sure the cabbage is well-drained, don’t overcrowd the pan, and cook them over medium heat until golden brown on both sides. Pressing down gently while cooking also helps.

Can I bake these tikkis instead of frying them?

You can! Preheat your oven to 200°C (400°F). Place the tikkis on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried tikkis, but still delicious!