Spinach Channa Dal Patties Recipe – Authentic Indian Snack

Last Updated on 2 months by Neha Deshmukh

Spinach Channa Dal Patties Recipe – Authentic Indian Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious, satisfying snack. And let me tell you, these Spinach Channa Dal Patties are a total winner. I first made these when I was craving something savory and a little bit different, and they’ve been a family favorite ever since. They’re crispy on the outside, soft on the inside, and packed with flavor – seriously, what’s not to love? Let’s get cooking!

Why You’ll Love This Recipe

These patties are more than just a tasty snack; they’re a little slice of Indian comfort food. They’re perfect for a quick evening treat, a party appetizer, or even a light lunch. Plus, they’re surprisingly easy to make, even if you’re not a seasoned cook. They’re a fantastic way to sneak in some extra greens, and honestly, who can resist a golden-brown, crispy patty?

Ingredients

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

• 2 cups channa dal (split chickpeas)
• 1 bunch spinach leaves (amaranth/mulai keerai)
• 1 onion
• 2 green chillies
• 1 inch ginger
• 10-12 curry leaves
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients for a sec!

• Channa Dal: This is the star of the show! Channa dal gives these patties their lovely texture and nutty flavor. It’s easily available in Indian grocery stores and online. You can also find it labelled as Bengal Gram.
• Spinach (Amaranth/Mulai Keerai): I love using spinach, but don’t be afraid to experiment! Traditionally, in some South Indian households, amaranth (also known as mulai keerai) is used. It has a slightly earthier flavor that’s absolutely divine. Feel free to use whichever green you prefer – even kale would work in a pinch!
• Curry Leaves: Fresh curry leaves are essential here. They add such a beautiful aroma and a unique flavor that you just can’t get from dried ones. Trust me on this one! If you can’t find them fresh, try growing your own – they’re surprisingly easy to cultivate.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, soak the channa dal in water for about an hour. This helps it soften up and makes it easier to grind.
2. While the dal is soaking, blanch the spinach leaves in a pan with a little hot water until they wilt. This only takes a minute or two. Then, chop them up finely.
3. Drain the soaked channa dal completely and coarsely grind it in a food processor. Don’t make it too smooth – we want to reserve about 1 tablespoon of whole dal for a bit of texture.
4. Now, in a large bowl, combine the ground dal, chopped spinach, finely chopped onion, minced green chillies, grated ginger, curry leaves, and salt. Add the reserved whole dal too!
5. Mix everything together really well with your hands. This is the best way to ensure all the flavors are evenly distributed.
6. Shape the mixture into lime-sized patties and flatten them slightly.
7. Heat up some oil for deep frying. Once it’s hot, carefully drop in the patties and fry them until they’re golden brown and crispy.
8. Serve hot with your favorite chutney! (I’ve got some suggestions below…)

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy patties. Fry in batches!
• If the mixture feels too wet, add a tablespoon of besan (gram flour) to help bind it together.
• For extra flavor, you can add a pinch of turmeric powder or a dash of cumin powder to the mixture.

Variations

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

• Vegan Adaptation: This recipe is naturally vegetarian, but to make it vegan, just ensure your oil is plant-based.
• Gluten-Free Confirmation: These patties are naturally gluten-free!
• Spice Level Adjustment: My family likes a good kick, so I usually use 2 green chillies. For a milder flavor, use just one, or remove the seeds. For a spicier kick, add a pinch of red chilli powder.
• Festival Adaptations: These are amazing for Diwali or Holi! They’re a great savory option amongst all the sweets. My aunt always makes a huge batch for Diwali and they disappear in minutes.

Serving Suggestions

These patties are delicious on their own, but they’re even better with a side of chutney! I highly recommend:

• Coconut Chutney: A classic pairing!
• Mint-Coriander Chutney: Adds a refreshing zing.
• Tamarind Chutney: For a sweet and tangy contrast.
• A dollop of plain yogurt is also lovely.

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 in the oven to restore their crispiness.

FAQs

1. Can I steam the patties instead of frying them?

You can! Steaming will give you a healthier, but less crispy, result. Steam for about 15-20 minutes.

2. What is the best chutney to serve with these patties?

Coconut chutney is a classic, but honestly, any chutney you love will work!

3. Can I make the patties ahead of time and freeze them?

Absolutely! Shape the patties and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. Fry directly from frozen – you may need to adjust the cooking time slightly.

4. What is Channa Dal and where can I find it?

Channa Dal is split chickpeas, a staple in Indian cuisine. You can find it at Indian grocery stores or online retailers.

5. Can I use other greens besides spinach?

Definitely! Amaranth, kale, or even collard greens would work well.

6. How do I adjust the spice level of these patties?

Reduce or increase the number of green chillies, or add a pinch of red chilli powder for extra heat.

Enjoy! I hope you love these Spinach Channa Dal Patties as much as my family does. Let me know in the comments how they turn out for you!