Chicken Chana Dal Cutlet Recipe – Authentic Indian Snack

Last Updated on 4 months by Neha Deshmukh

Chicken Chana Dal Cutlet Recipe – Authentic Indian Snack

Hey everyone! If you’re anything like me, you love a good snack. And honestly, sometimes I crave something a little more substantial than just chips or biscuits. That’s where these Chicken Chana Dal Cutlets come in. They’re crispy, flavorful, and packed with protein – perfect for an afternoon pick-me-up or even a light meal. I first made these for a Diwali party a few years ago, and they were a huge hit! They disappeared so quickly, I promised everyone I’d share the recipe. So here it is!

Why You’ll Love This Recipe

These cutlets are seriously addictive. They’re a wonderful blend of textures – the soft, spiced chicken and chana dal inside, and the beautifully crisp exterior. Plus, they’re a fantastic way to use up leftover chicken. But beyond that, they’re just bursting with authentic Indian flavors. They’re a little bit different from your standard cutlet, and that’s what makes them so special.

Ingredients

Here’s what you’ll need to make these delicious Chicken Chana Dal Cutlets:

• 250 gm boneless chicken
• 1 cup chana dal (split chickpeas)
• 3 green chillies
• 2 small pieces of ginger
• 7-8 curry leaves
• 1 tsp black pepper powder
• 0.5 tsp garam masala powder
• Salt to taste
• 2 eggs
• Oil for shallow frying

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe sing.

• Chana Dal: This is the star! It adds a lovely nutty flavor and helps bind the cutlets together. Don’t cook it – we’re using it soaked and ground.
• Garam Masala: Every Indian household has its own garam masala blend, and that’s the beauty of it! Feel free to use your favorite. It adds warmth and complexity.
• Curry Leaves: These little guys are essential for that authentic South Indian flavor. If you can find fresh ones, definitely use them! They have a unique aroma that’s just incredible. If you can’t find them fresh, dried curry leaves will work in a pinch, but use a little less.
• Chicken: I prefer using boneless chicken breast for a leaner cutlet, but you can absolutely use chicken thighs for a richer flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grind the boneless chicken into a mince using a grinder. You want it fairly fine, but not a paste. Transfer it to a mixing bowl.
2. Next, soak the chana dal in water for at least 30 minutes. Then, coarsely grind the soaked chana dal, retaining some texture. We don’t want it completely smooth! Add this to the chicken.
3. Now for the flavor! Add chopped green chillies, grated ginger, finely chopped curry leaves, black pepper powder, garam masala powder, and salt to the chicken and chana dal mixture.
4. Get your hands in there and mix everything really well. This is important to ensure all the flavors are combined.
5. Shape the mixture into flat patties, about 1 inch thick.
6. Lightly beat the eggs in a shallow dish. Dip each patty into the beaten egg, coating it evenly.
7. Heat oil in a pan for shallow frying over medium-low heat. Carefully place the cutlets in the hot oil.
8. Cook for about 4-5 minutes per side, or until golden brown and cooked through.
9. Remove the cutlets from the pan and drain any excess oil on paper towels.
10. Serve warm and enjoy!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy cutlets.
• Make sure the oil is hot enough before adding the cutlets. You should see a gentle sizzle when you add a small piece of the mixture.
• For extra crispy cutlets, you can coat them in a little bit of breadcrumbs after dipping them in the egg.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Skip the egg and use a batter made from chickpea flour (besan) mixed with water and spices. It works beautifully!
• Gluten-Free: These are naturally gluten-free, but double-check your garam masala blend to ensure it doesn’t contain any hidden gluten.
• Spice Level Adjustments: My family loves a bit of heat, so I usually add 3-4 green chillies. But feel free to adjust the amount to your liking. You can also add a pinch of red chilli powder.
• Festive Adaptations: My friend makes these every Diwali and adds a sprinkle of pomegranate seeds to the mixture for a festive touch. They look gorgeous!

Serving Suggestions

These cutlets are incredibly versatile. Here are a few of my favorite ways to serve them:

• With a side of mint-coriander chutney – a classic pairing!
• With ketchup or your favorite dipping sauce.
• As part of a larger Indian thali (platter).
• In a burger bun with some lettuce and onion for a delicious Indian-inspired burger.

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven until warmed through and crispy. You can also freeze them for up to 2 months. Just make sure they’re completely cooled before freezing.

FAQs

Let’s answer some common questions:

• What type of chutney pairs best with these cutlets? Mint-coriander chutney is the classic choice, but tamarind chutney or even a spicy mango chutney would also be delicious.
• Can I make these ahead of time and freeze them? Absolutely! You can prepare the patties and freeze them before frying. Just thaw them completely before dipping in egg and frying.
• Can I bake these cutlets instead of frying? Yes, you can! Preheat your oven to 200°C (390°F) and bake the cutlets on a baking sheet lined with parchment paper for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy as fried ones, but still delicious.
• What is the best way to grind the chana dal for the right texture? Pulse the chana dal in a food processor or grinder. You want it coarsely ground, not a smooth paste.
• Can I use chicken thighs instead of boneless chicken breast? Yes, you can! Chicken thighs will give the cutlets a richer flavor.

Enjoy making these Chicken Chana Dal Cutlets! I hope they become a favorite in your home, just like they are in mine. Let me know how they turn out in the comments below!