Bihari Chana Dal Bada with Dhaniya Chutney
Crispy and savory lentil fritters from Bihar, spiced with rustic aromatics and served alongside a vibrant coriander dipping sauce.
50min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Coarsely grind the soaked chana dal without adding extra water to retain a grainy texture.
2
Transfer the ground dal to a mixing bowl and add chopped onions, green chilies, grated ginger, and fresh coriander.
3
Mix in the cumin seeds, turmeric powder, asafoetida, and salt, combining everything thoroughly.
4
Heat mustard oil in a heavy-bottomed kadhai over medium-high heat until it smokes slightly and reduces heat.
5
Take small portions of the mixture, flatten them gently into round patties, and carefully drop them into the hot oil.
6
Fry the badas in batches, turning occasionally until they turn golden brown and crispy on all sides.
7
Remove with a slotted spoon and drain excess oil on paper towels before serving hot with chutney.
Ingredients
1 cup chana dal soaked for 4 hours and drained
1 medium onion finely chopped
3 green chilies chopped
1 inch ginger grated
2 tablespoons fresh coriander leaves chopped
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 pinch asafoetida hing
Salt to taste
Mustard oil for deep frying
*This AI-generated recipe may contain inaccuracies.