Chana Dal Recipe – Authentic Indian Chana Dal Patties

Last Updated on 2 months by Neha Deshmukh

Chana Dal Patties

Introduction

Oh, these chana dal patties! They’re a little piece of my childhood, honestly. I remember my nani (grandmother) making these during festivals, and the whole house would smell incredible. They’re crispy, flavorful, and just… comforting. I’m so excited to share this authentic recipe with you – it’s easier than you think, and totally worth the effort! These aren’t just patties; they’re a little taste of Indian home cooking.

Why You’ll Love This Recipe

These chana dal patties, also known as chana dal tikki, are a delightful snack or side dish. They’re packed with flavour, have a wonderful texture – crispy on the outside, soft on the inside – and are surprisingly versatile. Plus, they’re a fantastic way to enjoy the goodness of chana dal (split chickpeas). You’ll love how satisfying and wholesome they are!

Ingredients

Here’s what you’ll need to make these delicious chana dal patties:

• 1.5 cup chana dal (approximately 240g)
• 1 inch ginger piece, roughly chopped
• 3 green chillies, chopped (adjust to your spice preference!)
• 1 sprig curry leaves, roughly chopped
• 0.25 tsp turmeric powder (about 1.25g)
• 0.5 tsp red chilli powder (about 2.5g)
• Salt to taste
• 3 tbsp coriander leaves, chopped
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Chana Dal: The Heart of the Patty – Chana dal is split chickpeas, and it’s the star of the show. Make sure you use good quality dal for the best flavour and texture.
• Ginger & Green Chillies: Adjusting the Spice – I usually use 3 green chillies, but feel free to adjust this based on how much heat you like. Removing the seeds from the chillies will also tone down the spice.
• Curry Leaves: A South Indian Aroma – Curry leaves add a beautiful, fragrant aroma that’s so distinctly South Indian. If you can’t find fresh curry leaves, you can sometimes find them frozen, but fresh is always best!
• Regional Variations in Spice Levels – Spice levels vary hugely across India! Some regions prefer a milder flavour, while others like it fiery. Don’t be afraid to experiment and find what suits your palate.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal in water for about 2 hours. This softens the dal and makes it easier to grind.
2. Drain the soaked dal, but hold back a few tablespoons – we’ll add those in later for texture.
3. Now, it’s time to grind! Coarsely grind the soaked dal with the ginger, green chillies, curry leaves, turmeric powder, red chilli powder, and salt. Don’t aim for a super smooth paste; a slightly coarse texture is what we want.
4. Mix in the reserved whole dal and chopped coriander leaves into the ground mixture. Give it a good stir and taste – adjust the salt if needed.
5. Heat oil for deep frying in a pan over medium-low heat. To test if the oil is ready, drop a tiny bit of the batter in – it should sizzle immediately.
6. Shape the mixture into small, round patties. They don’t have to be perfect!
7. Carefully fry the patties in the oil until they’re golden brown on both sides. This usually takes about 3-4 minutes per side.
8. Drain the fried patties on paper towels to remove any excess oil.
9. Serve warm with a steaming cup of masala chai – pure bliss!

Expert Tips

A few little secrets to make your chana dal patties perfect:

• Achieving the Right Consistency – The mixture shouldn’t be too wet or too dry. If it’s too wet, add a tablespoon of besan (gram flour). If it’s too dry, add a teaspoon of water.
• Frying Temperature for Crispy Patties – Medium-low heat is key! If the oil is too hot, the patties will burn on the outside before they cook through.

Variations

Let’s get creative!

• Vegan Chana Dal Patties – This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptations – This recipe is also naturally gluten-free.
• Spice Level Adjustments (Mild, Medium, Hot) – As mentioned before, adjust the number of green chillies and the amount of red chilli powder to control the spice level. For mild, use no green chillies and ¼ tsp red chilli powder. For hot, add an extra chilli and ½ – ¾ tsp red chilli powder.
• Festival Adaptations (Diwali, Holi) – These patties are a popular snack during festivals like Diwali and Holi. You can serve them with a variety of chutneys and dips.

Serving Suggestions

These chana dal patties are incredibly versatile! Here are a few ideas:

• Serve them as a snack with a cup of masala chai.
• Enjoy them as a side dish with your favourite Indian meal.
• Make mini patties and serve them as appetizers at a party.
• Add a dollop of yogurt and some chutney for a complete snack.

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 oven to restore their crispiness. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

Got questions? I’ve got answers!

• What is Chana Dal and where does it come from? – Chana dal is split chickpeas, a staple in Indian cuisine. It’s believed to have originated in India and the Middle East thousands of years ago!
• Can I make these patties ahead of time? – Yes! You can prepare the mixture a day in advance and store it in the refrigerator. Fry the patties just before serving.
• How do I adjust the spice level of these patties? – Easily! Reduce or increase the amount of green chillies and red chilli powder.
• What is the best way to test the oil temperature for frying? – Drop a tiny piece of the batter into the oil. If it sizzles immediately and rises to the surface, the oil is ready.
• 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 quite as crispy as fried patties, but still delicious!