Chana Dal Bhajiya

Tarla.Dalal's picture

Apr. 16, 2018

Instead of using besan, this unusual bhajiya is made with a mixture of soaked and ground chana dal flavoured with crunchy onions, pungent garlic, fiery green chillies, peppy ginger and aromatic coriander leaves. The batter is reinforced with a little bit of rice flour which makes it firmer and improves the colour and crispness. The Chana Dal Bhajiyas are super crispy and must be enjoyed immediately after preparation.


Chana dal 1/2 Cup (8 tbs) , soaked in water for 1 hour, drained well (split bengal dal)
Roughly chopped coriander 1/2 Cup (8 tbs) (dhania)
Chopped green chillies 2 Tablespoon
Chopped garlic 1/2 Teaspoon (lehsun)
Chopped ginger 1/2 Teaspoon (adrak)
Finely chopped onions 2 Tablespoon
Rice flour 1 Tablespoon (chawal ka atta)
Asafoetida 1 Pinch
Salt To Taste
Oil 3 Cup (48 tbs) (For deep frying)
Serving sauce 1/2 Cup (8 tbs) (Green chutney and tomato ketchup)



1. Combine the chana dal and enough hot water in a deep bowl and soak for 1 hour. Drain well.


2. Combine the chana dal, coriander, green chillies, garlic and ginger in a mixer without using any water and blend to a coarse paste.

3. Transfer the paste into a deep bowl, add all the other ingredients along with 1 tbsp of water and mix well.

4. Heat the oil in a deep non-stick pan, drop spoonfuls of the mixture in the oil and deep-fry a few at a time till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper.


5.Serve immediately with green chutney and tomato ketchup.

Recipe Summary

Difficulty Level: Medium
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 4