Chana Dal Namkeen Recipe, a crunchy, healthy snack that can be prepared in a breeze. Whenever we think of Namkeen, the first name that comes to our mind is Haldiram’s brand. It is not that tricky to get the perfect crispiness, Soaking the dal with baking soda and drying it properly is the key secret. You can also make it in large batches as it stays good for more than 45 days, furthermore, I have shared other Namkeen recipes like Aloo Bhujia and Roasted Phool Makhana, if interested check those recipes too. Finally, I have shared this Fried Chana Dal Recipe with step by step pics and a short YouTube video too. If you like the video, please Like it, Share it and don’t forget to subscribe to my channel.
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Chana Dal Namkeen Recipe / Fried Chana Dal Recipe is a crunchy, healthy snack that can be prepared in a breeze and it stays good for more than 45 days.
- 1 Cup Chana Dal
- 1/2 tsp Baking Soda
- 1.5 Cup Water
- Oil For Deep Frying
- 1/2 tsp Chilli Powder
- 1/2 tsp Pepper Powder
- 1/2 tsp Amchur Powder
- 1/2 tsp Chaat Powder
- Salt As Required
- Rinse chana dal 3 to 4 times well. Then soak it in 1.5 cups of water with 1/2 tsp of baking soda for 5 to 6 hours. Also, measure and keep all the spice powders ready.
- After 6 hours, spread the channa dal in a cotton or muslin cloth. Air dry it for 30 to 40 minutes and ensure there is no moisture, else the dal splutters while frying. Heat oil in a pan, place a metal strainer (you can fry it directly too, but using a metal strainer helps the frying easily) over the oil and add little chana dal.
- Fry it for 5 to 6 minutes, till golden colour on both sides. Do the same with the remaining dal and drain it in a kitchen towel.
- To a mixing bowl, add the fried dal. Once the dal is warm itself, add the spice powders and required salt. Toss everything well, once it cools down store it an airtight container.
Try this Fried Chana Dal Recipe for this Holi Festival.
Tips for Chana Dal Namkeen Recipe
- Always soak the chana dal properly for a minimum time of 5 to 6 hours.
- Addition of baking soda when soaking the dal is a must, to get the right crunchiness, after frying.
- Instead of water, milk can be used to soak the dal, along with the baking soda.
- Ensure the dal is air dried without any moisture (Step:2) otherwise it splutters when frying.
- If you have a metal strainer in hand, use it for frying the dal to make the work easier.
- Adjust spice powders as per spiciness and flavours required for this Fried Chana Dal Recipe.
- For Haldirams style taste, use citric acid powder. But it can be replaced with Amchoor / Dry Mango Powder too.
- Also, add the spice powders to the dal when it is warm itself, so the powders get coated well.
- This Chana Dal Namkeen Recipe stays good for 45 days when stored in an airtight, clean and dry container.
- For Baking:
- Preheat the oven for 10 minutes at 200c and line the baking tray with a parchment paper.
- Then toss the dried chana dal with spice powders and 1.5 tbsp of oil.
- Bake for 30 to 40 minutes, by constant stirring in the middle for every 10 minutes.
- Allow it to cool and store it in a clean jar.