Since Diwali is approaching, I am sharing the crunchy & munchy Chana Dal namkeen snacks you may enjoy with your family & friends during snacks time with tea/coffee. This Diwali serve your friends & family home-made easy & quick namkeen recipe. In my video, I have shared recipes to make crunchy, salty & crispy, savoury, tangy & spicy Chana Dal Namkeen.
You can make these savoury namkeen well in advance to have a hassle-free Diwali celebration. Check out my video and follow along to easily make this Haldirams’s style chana dal namkeen at your convenience quickly.
Roasted Chana dal is a salty, crispy and spicy snack made from split chickpeas or bengal gram (chana dal), very similar to the haldiram’s fried dal. Chana dal is delicious, nutritious and easily digested. It is used in many ways including salads, curries, dal preparations or grided to form chickpea flour (besan). This masala chana dal namkeen is one of the many things that you can prepare with it. You can have this namkeen as is or mix it with some puffed rice and chutneys and eat it like a bhel.
Roasted Chana Dal is an amazing tea time snack especially for someone who loves spicy taste. Chana Dal Namkeen is a traditional Indian dry snack invented age ago. This quick and easy recipe of Chana Dal namkeen is made of fried Split Bengal Gram, aka Chana Dal.
Making Chana Dal Namkeen/Crunchy Split Bengal Gram Snack at home is very easy, and so simple.
For Soaking Chana Dal:
- chana dal- 1 cup
- baking soda- 1/4 teaspoon
For Cooking Chana Dal:
- Oil for Deep Frying
- Chaat masala powder-1/2 teaspoon
- Salt to taste
- Red chili powder (lal mirch powder)- 1 teaspoon, or to taste
- Amchur powder (dried mango powder)- 1/2 tsp
- Garam Masala powder- 1/4 teaspoon
- Dry Pudina Powder- 1 tsp
Instruction How to make Chana Dal Namkeen
- Rinse 1 cup chana dal at least 3-4 times.
- Soak this dal in a large bowl with 3/4 cup whole milk, 1 cup of water, and 1/4 teaspoon baking soda and mix everything well. (The idea is to soak the dal completely in the liquids. Add more water if needed. The liquid should be about 1 inch above the chana dal.)
- Soak dal for at least for 5-6 hours or overnight.
- Once soaked well, drain the excess water from it. Rinse again with the clean water using a strainer / sieve. Shake off the excess water.
- Arrange this dal on a muslin cloth in a single layer to pat dry it.
- Let it air dry in a shade for at least 30 minutes to 1 hour. There shouldn’t be any moisture when you fry chana dal, so try to get them as dry as possible.
For Frying Chana Dal Namkeen:
- Now heat your vegetable / frying oil in a deep pan over medium heat.
- Fry chana dal in a steel strainer in small batches. Keep stirring the dal occasionally, this step would prevent dal from sticking.
- Deep Fry Chana Dal on medium heat for 7-8 minutes or until it turns crisp.
- Drain fried chana dal onto an absorbent paper to remove the excess oil.
- Add all the spices when dal is slightly warm, and mix well.
- Cool completely and store in an air-tight container.
- Soak chana dal for at least 6 hours and air dry to remove all moisture. Dal might splutter in the oil while frying if there is any moisture left. Also, they won’t turn crisp.
- Adding baking soda is must for this recipe.
- Always try to fry chana dal using a steel strainer. This way it would be easier to take out the fried chana dal from hot oil.
- Chana dal namkeen stays fresh for months when stored in an airtight container at room temperature.
- Add all the spices to dal when they are slightly warm, this way they would absorb the flavors nicely.
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