Chana Dal Fritters Recipe – Authentic Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Chana Dal Fritters Recipe – Authentic Indian Street Food Snack

Introduction

Oh, these Chana Dal Fritters! They’re seriously one of my all-time favorite Indian snacks. Crispy on the outside, soft and flavorful on the inside… honestly, they disappear fast whenever I make them. I first learned this recipe from my auntie, and it’s been a family favorite ever since. It’s the kind of snack that just screams “comfort food” and is perfect with a hot cup of chai. If you’re craving something savory, crunchy, and utterly delicious, you have to try these!

Why You’ll Love This Recipe

These aren’t just any fritters. They’re packed with flavor from the spices, herbs, and the chana dal itself. They’re surprisingly easy to make, even if you’re new to Indian cooking. Plus, they’re a fantastic way to enjoy a classic Indian street food experience right in your own kitchen. Trust me, once you pop one of these, you won’t be able to stop!

Ingredients

Here’s what you’ll need to whip up a batch of these golden beauties:

• 1 cup Chana dal (Kadalai paruppu) – about 200g
• 3-4 Green chillies or red chillies – depending on your spice preference
• 0.25 tsp Hing (asafoetida)
• 4 Garlic cloves
• 1 inch Ginger
• 1 tsp Fennel seeds
• As needed Salt
• 15/2 Small onions/Big onions – roughly chopped
• Few Curry leaves
• 1.5 tbsp Coriander leaves – chopped
• 2 tbsp Mint leaves – chopped
• 1 tsp Rice flour

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

Chana Dal (Kadalai Paruppu) – The Star Lentil

Chana dal, also known as Bengal gram, is the heart of this recipe. It’s a split yellow lentil with a lovely nutty flavor. Make sure you use good quality chana dal for the best results.

The Role of Hing (Asafoetida) in South Indian Cuisine

Don’t skip the hing! It might smell a little funky on its own, but it adds a wonderful savory depth to the fritters. It’s a staple in South Indian cooking and aids digestion too. A little goes a long way!

Choosing the Right Chillies: Green vs. Red

I usually use green chillies for a fresher, brighter heat. But red chillies will give you a deeper, more robust spice. Feel free to experiment and see what you prefer. If you’re sensitive to spice, start with fewer chillies.

The Significance of Fresh Herbs: Coriander and Mint Leaves

Fresh coriander and mint are essential. They add a beautiful freshness that balances the spices perfectly. Don’t substitute with dried herbs if you can help it!

Rice Flour – Binding and Texture

Rice flour helps bind the fritters and gives them that lovely crispy texture. You can find it easily in most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the chana dal thoroughly. Then, soak it in plenty of water for 3-4 hours. This is super important for getting a soft texture. Once soaked, drain it completely.
2. Now, let’s make the spice paste. In a mixer grinder, combine the green/red chillies, salt, ginger, hing, and fennel seeds. Grind it into a coarse paste without adding any water.
3. Next, add half of the soaked chana dal to the mixer and grind it coarsely. Repeat with the remaining dal. You want a slightly grainy texture, not a smooth paste.
4. In a large bowl, combine the ground dal mixture, chopped onions, curry leaves, coriander leaves, mint leaves, and rice flour. Mix everything really well with your hands.
5. Heat up some oil for frying – about 1-2 inches deep in a pan. To test if the oil is hot enough, drop a tiny bit of the batter into the oil. It should sizzle and rise to the surface immediately.
6. Shape the mixture into lemon-sized balls and flatten them slightly with your palms, creating a slightly thinner edge.
7. Carefully drop the fritters into the hot oil in batches, making sure not to overcrowd the pan. Fry them until they’re golden brown and crispy on both sides.
8. Remove the fritters with a slotted spoon and drain them on paper towels to remove any excess oil.
9. Serve hot with your favorite chutney or a steaming cup of tea!

Expert Tips

A few little secrets to make your fritters perfect:

Soaking the Dal for Optimal Texture

Don’t rush the soaking process! A good 3-4 hours (or even overnight) will ensure the dal is soft enough to grind properly.

Achieving the Right Consistency for Grinding

The dal mixture shouldn’t be too smooth or too coarse. Aim for a slightly grainy texture – this will give the fritters a nice bite.

Testing the Oil Temperature for Perfect Fritters

Getting the oil temperature right is crucial. If it’s not hot enough, the fritters will absorb too much oil. If it’s too hot, they’ll burn on the outside before cooking through.

Variations

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

Vegan Chana Dal Fritters

This recipe is naturally vegan! Just double-check your hing source to ensure it’s vegan-friendly.

Gluten-Free Adaptations

This recipe is already gluten-free, thanks to the rice flour.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the number of chillies to your liking. For a milder flavor, remove the seeds from the chillies. For extra heat, add a pinch of cayenne pepper.

Festival Adaptations (Diwali, Janmashtami)

These fritters are a popular snack during festivals like Diwali and Janmashtami. My family loves to make a big batch for celebrations!

Serving Suggestions

These fritters are amazing on their own, but they’re even better with a dipping sauce. I love serving them with:

• Mint-coriander chutney
• Tamarind chutney
• Plain yogurt

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for a day or two. They’ll lose some of their crispness, but you can reheat them in a pan or oven to crisp them up again.

FAQs

Got questions? I’ve got answers!

What is the best way to soak Chana Dal for fritters?

Wash the dal thoroughly and soak it in plenty of water for at least 3-4 hours, or even overnight.

Can I use a food processor instead of a mixer grinder?

You can, but a mixer grinder will give you a better texture. If using a food processor, pulse it carefully to avoid over-processing.

How do I know if the oil is hot enough for frying?

Drop a tiny bit of the batter into the oil. It should sizzle and rise to the surface immediately.

Can these fritters be made ahead of time?

You can prepare the batter ahead of time and store it in the fridge for a few hours. Fry the fritters just before serving for the best results.

What other chutneys or dips pair well with Chana Dal Fritters?

Besides mint-coriander and tamarind chutney, you can also try serving them with coconut chutney or even a spicy tomato ketchup!