Chana Dal Bhajia (Bengal Gram Fritters)

Bengal gram fritters are made with soaked ground Chana dal (Bengal gram) rather than gram flour to give them that lovely crispiness. The onions, garlic, green chilies, ginger and fragrant fresh dill and coriander leaves used in this recipe all contribute to their wonderful taste. I absolutely love these and often serve them as an appetiser when I have a family get together.

Ingredients

• 3 1/2 cups Chana (Bengal gram) daal (soaked in water overnight)
• Fresh ground ginger (approx. 2 or 3 tsps.)
• 2 or 3 green chillies (to taste) or red chilli powder
• ¼ tsp turmeric
• Salt to taste
• 1 medium onion finely chopped
• Handful of fresh chopped dill
• 1/4 cup of fresh chopped coriander
• Approx. 2 tbsp. desiccated coconut
• Breadcrumbs from ½ slice of bread
• ½ tsp. lemon juice (optional)
• 1 tsp. sugar
• Oil for frying

Instructions

Drain most of the water from the Chana daal, reserving about a glass full.

Grind the daal in small batches to a medium consistency batter.

Add some of the reserved water if it is too thick. The consistency should be not too runny or not too thick.

To this batter you can then add all of the above ingredients and mix well. 

Let this mixture stand for a while until you are ready to start frying.

Once oil is hot put about 2 tbsp. of the hot oil into your batter and stir in carefully.

Then you can either drop a spoonful of the mixture into the hot oil or make small flat round balls and then fry them over a medium heat until they are a lovely golden brown in colour.

Serve with my fresh tomato chutney.