Chana Dal Patties Recipe – Crispy Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Chana Dal Patties Recipe – Crispy Indian Street Food Snack

Hey everyone! If you’re anything like me, you absolutely love a good, crispy snack with your evening chai. And let me tell you, these Chana Dal Patties are exactly that – utterly addictive, satisfyingly crunchy, and surprisingly easy to make. I first stumbled upon these at a little street food stall during a trip to Chennai, and I’ve been trying to recreate the magic ever since. After a few attempts (and a lot of happy taste-testing!), I’ve finally perfected my version, and I’m so excited to share it with you!

Why You’ll Love This Recipe

These aren’t just any patties. They’re packed with flavour, have a wonderful texture – slightly coarse, yet holding together beautifully – and are a fantastic way to enjoy the humble chana dal. Plus, they’re perfect for parties, picnics, or just a cozy night in. Honestly, once you make these, they’ll become a regular in your snack rotation.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious Chana Dal Patties:

• 1 cup chana dal (split chickpeas) – about 200g
• 1 ½ – 2 cups finely chopped onion – about 150-200g
• 1-2 green chilies, finely chopped (adjust to your spice preference!)
• 10-12 curry leaves, chopped
• 2 tbsp chopped coriander leaves
• 1 tsp edible rock salt (or to taste) – about 6-8g
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make all the difference!

Chana Dal: The Heart of the Patty

Chana dal is the star here, so make sure you use good quality dal. It’s readily available in Indian grocery stores and even many supermarkets these days.

Onions & Green Chilies: Balancing Flavor

I like to use a mix of red and white onions for a bit more complexity, but any onion will do. And don’t be shy with the green chilies if you like a kick! You can deseed them for a milder flavour.

Curry Leaves: A South Indian Aroma

Curry leaves are essential for that authentic South Indian flavour. If you can’t find fresh ones, dried curry leaves will work in a pinch, but the flavour won’t be quite as vibrant.

Rock Salt: Traditional Flavor Enhancement

My grandmother always used rock salt (kala namak) in her snacks, and I’ve carried on the tradition. It has a unique, slightly sulphurous flavour that really elevates the patties. But regular table salt works just fine if you don’t have rock salt.

Oil for Frying: Choosing the Right Oil

I prefer using groundnut oil (peanut oil) for deep frying because of its high smoke point and neutral flavour. Sunflower oil or vegetable oil are also good options.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give the chana dal a good rinse under cold water. Then, soak it in plenty of water for at least 2 hours. This softens the dal and makes it easier to grind.
2. Drain the soaked dal completely. This is important – you don’t want any excess water!
3. Now, coarsely grind the dal. I like to use a mixer grinder, but you can also use a traditional stone grinder if you have one. The key is to not add any water while grinding. You want a slightly coarse texture, with some whole lentils still visible.
4. In a large bowl, combine the ground dal with the chopped onions, green chilies, curry leaves, coriander leaves, and rock salt. Mix everything really well with your hands – this is the best way to ensure all the flavours are evenly distributed.
5. Time to shape the patties! Take a handful of the dal mixture and form it into small, flattened patties, about 2-3 inches in diameter. You can use your hands, or if you find it easier, use a banana leaf or a piece of parchment paper to help shape them.
6. Heat the oil in a kadai (or a deep frying pan) over medium heat. The oil should be hot enough to fry the patties without burning them.
7. Carefully drop the patties into the hot oil, a few at a time. Don’t overcrowd the pan!
8. Fry the patties for about 3-4 minutes per side, or until they’re golden brown and crispy.
9. Remove the patties from the oil and drain them on paper towels to remove any excess oil.
10. Serve hot with your favourite chutney!

Expert Tips

• Don’t overgrind the dal! A coarse texture is what gives these patties their lovely bite.
• Make sure the oil is hot enough before adding the patties. If the oil isn’t hot enough, the patties will absorb too much oil and become soggy.
• Don’t overcrowd the pan. Frying in batches ensures the patties cook evenly and stay crispy.

Variations

• Spicy Kick: Add a pinch of red chili powder or a dash of cayenne pepper to the dal mixture for an extra spicy kick. My friend, Priya, loves adding a tiny bit of garam masala too!
• Vegetable Boost: Grated carrots or beetroot can be added to the mixture for extra nutrients and a subtle sweetness.
• Herb Heaven: Experiment with different herbs! Mint or parsley would be lovely additions.

Vegan Adaptation

These patties are naturally vegan! Just double-check that the oil you’re using is vegan-friendly.

Gluten-Free Confirmation

Yes! These Chana Dal Patties are naturally gluten-free.

Spice Level Adjustment

Easily adjustable! Reduce or omit the green chilies for a milder flavour, or add more for a fiery kick.

Festival Adaptations (Diwali, Holi)

These are perfect for festive gatherings! They’re a crowd-pleaser and pair beautifully with festive drinks and sweets.

Serving Suggestions

These patties are amazing on their own, but they’re even better with a side of chutney. I highly recommend a mint-coriander chutney, a tamarind chutney, or even a simple yogurt dip.

Storage Instructions

Leftover patties 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 the best way to prevent the patties from breaking while frying?

Make sure the dal mixture is well-bound and that you’re not handling the patties too much while shaping them. Also, ensure the oil is hot enough.

Can I make these patties ahead of time?

Absolutely! You can shape the patties and store them in the refrigerator for up to 24 hours before frying.

What chutney goes best with Chana Dal Patties?

Mint-coriander chutney is a classic pairing, but tamarind chutney or a simple yogurt dip also work beautifully.

Can I bake these patties instead of frying?

Yes, you can! Preheat your oven to 180°C (350°F). Place the patties on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as the fried version, but they’ll still be delicious.

What is the significance of using rock salt in this recipe?

Rock salt (kala namak) has a unique flavour that adds a traditional touch to the patties. It’s a flavour my grandmother always used, and it just tastes like home!

Enjoy making these Chana Dal Patties – I hope they bring as much joy to your kitchen as they do to mine! Let me know how they turn out in the comments below. Happy cooking!