Authentic Chana Dal & Spinach Keerai Recipe – Crispy Indian Patties

Last Updated on 4 months by Neha Deshmukh

Authentic Chana Dal & Spinach Keerai Recipe – Crispy Indian Patties

Hey everyone! Today, I’m sharing a recipe that’s been a family favorite for years – these crispy Chana Dal and Spinach Patties. They’re packed with flavor, incredibly satisfying, and honestly, just make you feel good. I first made these when I was trying to sneak more greens into my kids’ diets, and they’ve been asking for them ever since! Let’s get cooking, shall we?

Why You’ll Love This Recipe

These aren’t just any patties. They’re a delightful blend of textures – crispy on the outside, soft and flavorful on the inside. The spinach (or keerai as we call it) adds a lovely freshness, while the chana dal gives it a hearty, protein-packed base. Plus, they’re surprisingly easy to make! They’re perfect as a snack, a side dish, or even a light meal.

Ingredients

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

• ½ cup Ponnanganni keerai (or any greens) – about 75g
• ½ cup Chana dal – about 100g
• 3-4 Red chillies – adjust to your spice preference
• ½ tsp Jeera (Cumin seeds)
• ¼ tsp Hing (Asafoetida)
• 10-15 Small onions (chopped)
• 1 handful Mint leaves
• 1 handful Coriander leaves
• Few Curry leaves
• 1 tsp Fennel seeds (optional)
• As needed Salt
• As needed Oil – for deep frying

Ingredient Notes

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

Ponnanganni Keerai (or Spinach) – Benefits and Substitutions

Ponnanganni keerai is a traditional South Indian green known for its amazing health benefits – it’s fantastic for hair growth and overall well-being. But don’t worry if you can’t find it! Spinach works beautifully as a substitute. You could also try other greens like amaranth leaves (chaulai) or even kale.

Chana Dal – A Protein-Rich Lentil

Chana dal, or split chickpeas, is the star of the show. It provides a lovely texture and a good dose of protein. Make sure to soak it well for at least 2 hours – this helps it grind smoothly.

Hing (Asafoetida) – The Secret to Digestibility

Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful savory depth and, more importantly, aids digestion. It’s a staple in Indian cooking for a reason.

Regional Variations in Spice Levels

Spice levels are very personal! Feel free to adjust the number of red chillies to suit your taste. Some families in my region add a pinch of turmeric for color and extra flavor.

Step-By-Step Instructions

Alright, let’s get down to making these patties!

1. First, soak the chana dal in water for about 2 hours. This is key to getting a smooth batter.
2. Once soaked, drain the chana dal and grind it coarsely with the red chillies, hing, jeera, and salt. You want a slightly grainy texture, not a super-fine paste.
3. Now, finely chop your spinach (or keerai), onions, mint, coriander, and curry leaves. Don’t be shy with the greens!
4. Combine the chopped greens with the ground chana dal batter. Mix everything really well.
5. Heat oil in a pan over medium heat. Here’s a little trick my grandmother taught me: add about 1 tablespoon of hot oil to the batter and mix it in. This helps the patties get extra crispy.
6. Shape the batter into small patties – about 2-3 inches in diameter.
7. Carefully drop the patties into the hot oil and deep-fry until they’re golden brown and crispy on both sides.
8. Drain the patties on paper towels to remove any excess oil.

And that’s it! Serve them hot and enjoy.

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• If the batter feels too wet, add a tablespoon of besan (gram flour) to bind it.
• For extra flavor, add a pinch of garam masala to the batter.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Confirmation: These patties are naturally gluten-free.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the red chillies for a milder flavor. My friend’s kids love them with no chillies at all!
• Festival Adaptations – Perfect for Diwali or Janmashtami: These are often made during festivals. You can serve them as part of a larger spread.

Serving Suggestions

These patties are incredibly versatile. You can:

• Serve them hot with your favorite chutney – mint-coriander or tamarind chutney are excellent choices.
• Enjoy them as a side dish with rice and dal.
• Pack them in lunchboxes for a healthy and satisfying 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.

FAQs

What is the best way to get the patties crispy?

Adding a little hot oil to the batter and frying in batches are the keys to achieving maximum crispiness. Don’t overcrowd the pan!

Can I make these patties ahead of time?

You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Fry the patties just before serving for the best results.

What chutney goes best with Chana Dal Keerai Patties?

Mint-coriander chutney and tamarind chutney are classic pairings. But honestly, any chutney you love will work!

Can I use other greens besides spinach or Ponnanganni keerai?

Absolutely! Feel free to experiment with other greens like amaranth leaves, kale, or even fenugreek leaves.

How do I adjust the spice level for kids?

Simply reduce or omit the red chillies. You can also add a pinch of sugar to balance the flavors.