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)|
|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.