Last Updated on 4 months by Neha Deshmukh

Beetroot Chana Dal Recipe – Authentic Indian Beetroot Patties

Introduction

Oh, these beetroot patties! They’re a little slice of comfort food from my childhood. I remember my nani (grandmother) making these vibrant, earthy patties for us, especially during festivals. They’re crispy, flavorful, and just…happy food! This recipe is a tribute to her, and I’m so excited to share it with you. It’s surprisingly easy to make, and the beautiful color always makes it a hit.

Why You’ll Love This Recipe

These beetroot chana dal patties are more than just a snack; they’re a little burst of Indian flavor. They’re perfect as a starter, a side dish, or even a light meal. Plus, they’re packed with goodness from the beetroot and protein from the chana dal. Honestly, what’s not to love? They’re also a fantastic way to get kids to eat their veggies – the vibrant color and delicious taste work wonders!

Ingredients

Here’s what you’ll need to create these delightful beetroot patties:

• 2 cup chana dal (split chickpeas)
• 5 dried red chillies
• 1 small red beet
• 1 medium red onion
• 10 curry leaves
• 1 teaspoon asafetida (hing)
• 2 Thai green chillies
• Salt to taste
• 2 cup sunflower oil (for frying)

Ingredient Notes

Let’s talk ingredients! A few tips to make sure everything comes together perfectly:

Chana Dal: A Staple Lentil

Chana dal is a cornerstone of Indian cooking. It’s a split chickpea lentil, and it provides a lovely nutty flavor and a great texture for these patties. You can usually find it at any Indian grocery store, or online. (Approximately 200g)

Dried Red Chillies: Varieties and Heat Levels

The type of dried red chillies you use will impact the spice level. I prefer using Byadagi chillies for color and mild heat, but you can use Kashmiri chillies for a vibrant red and moderate spice, or even a mix! (Around 20-25g)

Beetroot: Choosing the Right Beet for Flavor & Color

Look for firm, smooth beetroot with vibrant color. Red beetroot is traditional, but golden beetroot will also work, giving you a slightly different, but equally beautiful, hue. (About 150g)

Curry Leaves: Fresh vs. Dried & Regional Uses

Fresh curry leaves are always best, if you can get them. They have an incredible aroma and flavor. If you can’t find fresh, dried curry leaves will do in a pinch, but use about half the amount. Curry leaves are hugely popular in South Indian cuisine, and add a unique fragrance.

Asafetida (Hing): Benefits and Substitutes

Asafetida, or hing, has a pungent smell in its raw form, but it adds a wonderful savory depth to the patties. It’s also known for aiding digestion! If you don’t have it, you can skip it, but it really does elevate the flavor.

Sunflower Oil: A Healthy Frying Option

Sunflower oil has a high smoke point, making it ideal for frying. It also has a neutral flavor, so it won’t overpower the other ingredients. You can substitute with vegetable oil or canola oil if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the chana dal and dried red chillies in water for about 20 minutes. This softens them up for grinding.
2. Drain the soaked dal and chillies really well. We don’t want any extra water here! Then, coarsely grind them together – a slightly grainy texture is perfect. Don’t add any water while grinding.
3. Now, grate the beetroot. Chop the onion finely, and roughly tear the curry leaves. Finely chop the green chillies too.
4. In a large bowl, combine the ground dal mixture, grated beetroot, chopped onion, curry leaves, green chillies, asafetida, and salt. Mix everything together really well with your hands – this is the best way to ensure everything is evenly distributed.
5. Heat the sunflower oil in a deep frying pan over medium heat.
6. Shape the mixture into about 2-inch thick patties. They don’t need to be perfect circles!
7. Carefully fry the patties in the hot oil until they’re golden brown and crispy 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 hot with your favorite chutney!

Expert Tips

• Don’t overcrowd the pan when frying. Fry in batches to maintain the oil temperature.
• If the mixture feels too wet, add a tablespoon or two of besan (gram flour) to help bind it.
• Taste the mixture before frying and adjust the salt and chillies to your liking.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: These patties are naturally gluten-free.
• Spice Level Adjustment (Mild to Spicy): Adjust the number of green chillies and the type of red chillies to control the spice level. For a milder flavor, remove the seeds from the green chillies.
• Festival Adaptation (Holi or Diwali Snack): These are a popular snack during Holi and Diwali. My family loves to serve them with a side of sweet tamarind chutney during Diwali.

Serving Suggestions

These beetroot patties are fantastic with:

• Coconut chutney (a classic pairing!)
• Mint-coriander chutney
• Sweet tamarind chutney
• A side of raita (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 oven to restore their crispiness. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What is the best way to prevent the patties from breaking while frying?

Make sure the mixture isn’t too wet, and that you’re not flipping them too early. Let them develop a nice crust on one side before turning.

Can I make these patties ahead of time?

Yes! You can prepare the mixture a day in advance and store it in the refrigerator. Shape the patties just before frying.

What chutney options pair best with these beetroot patties?

Coconut chutney is the classic choice, but mint-coriander chutney and sweet tamarind chutney are also delicious.

Can I bake these patties instead of frying them?

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 fried patties, but they’ll still be tasty.

Is it possible to use a different type of dal instead of chana dal?

While chana dal gives the best texture, you can experiment with toor dal (split pigeon peas) or masoor dal (red lentils), but the texture will be slightly different.