Chana Dal Aloo Cutlet Recipe (Gram Dal Potato Cutlet Recipe)
Chana Dal Aloo Cutlet, also known as Gram Dal Potato Cutlet, is a delectable snack that combines the goodness of protein-rich chana dal (Bengal gram) with the comforting flavors of mashed potatoes. It’s spiced with aromatic herbs like coriander, mint, and ginger, along with a blend of savory spices to bring out the best of Indian flavors. Perfect for a light snack or as a party appetizer, these crispy cutlets are sure to delight everyone!
Ingredients:
| Ingredient | Quantity |
|---|---|
| Chana dal (Bengal Gram Dal) | 1 cup (soaked for 3 hours) |
| Potatoes (Aloo) | 2 (boiled and mashed) |
| Green Chilli | 2 (finely chopped) |
| Coriander leaves (Dhania) | A small bunch |
| Mint leaves (Pudina) | A small bunch |
| Gram flour (Besan) | 1 tablespoon |
| Chaat masala powder | 1 teaspoon |
| Red chilli powder | 1/2 teaspoon |
| Ginger | 1-inch piece (finely chopped) |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Fresh coconut (grated) | 2 tablespoons |
| Cardamom powder (Elaichi) | 1 teaspoon |
| Sunflower oil | For frying |
Nutritional Information (Per Serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Protein | 5g |
| Carbohydrates | 25g |
| Fat | 5g |
| Fiber | 4g |
| Sodium | 150mg |
Instructions:
1. Preparing the Chana Dal:
- Begin by washing the chana dal thoroughly under cold water to remove any impurities.
- Soak the chana dal in water for 1 hour or more to soften the lentils, which will help in blending later.
- In a pressure cooker, add the soaked chana dal along with enough water to cover it.
- Cook the dal for about 2 to 3 whistles, or until it becomes tender but not mushy.
- Once cooked, strain the excess water from the dal and set it aside.
2. Making the Chana Dal Paste:
- After straining, use a mixer grinder to make a fine dry paste of the cooked chana dal. Ensure that it is not too wet or runny—just a smooth, thick paste.
3. Tempering Spices:
- Heat a teaspoon of oil in a pan over medium heat.
- Once hot, add the cumin seeds and asafoetida. Let them splutter for about 10 seconds to release their flavors.
- Add the finely chopped ginger and sauté it for another 30 seconds.
- Stir in the grated coconut, red chili powder, and cardamom powder. Sauté for a minute until fragrant.
4. Combining the Mixture:
- Now, add the chana dal paste to the pan with the tempering. Stir it well to combine.
- Add the boiled and mashed potatoes, besan (gram flour), coriander leaves, mint leaves, and chaat masala.
- Cook the mixture on low to medium heat, stirring occasionally, for 2 to 3 minutes, allowing it to thicken and come together.
- Once the mixture has thickened, remove it from the heat and allow it to cool slightly.
5. Shaping the Cutlets:
- After the mixture has cooled down enough to handle, divide it into small portions.
- Roll each portion into a ball and then flatten it slightly to form thick cutlets.
- Refrigerate the cutlets for about 15 minutes to firm them up. This will help in holding their shape while frying.
6. Frying the Cutlets:
- Heat a generous amount of sunflower oil in a frying pan over medium heat.
- Carefully place the chilled cutlets in the hot oil, frying them in batches if necessary.
- Fry the cutlets for 5 minutes on each side or until they are golden brown and crisp.
- Make sure to fry on low to medium heat to achieve the perfect crispness without burning the cutlets.
7. Draining and Serving:
- Once fried, remove the cutlets from the pan and place them on a kitchen towel to absorb any excess oil.
- Serve the Chana Dal Aloo Cutlets hot, paired with refreshing Dhaniya Pudina Chutney and a cup of Masala Chai or Filter Coffee for the perfect evening snack.
Tips for the Best Chana Dal Aloo Cutlets:
- Chana Dal Consistency: The chana dal paste should be smooth but not too wet. If it is too wet, it will be difficult to shape the cutlets.
- Frying Temperature: Ensure that the oil is medium hot for frying. If the oil is too hot, the cutlets will brown too quickly on the outside while remaining uncooked inside.
- Chill the Cutlets: Refrigerating the shaped cutlets helps them firm up, making frying easier and preventing them from falling apart.
- Flavor Variations: You can experiment with adding a pinch of garam masala or a squeeze of lemon juice for added flavor.
Why You’ll Love Chana Dal Aloo Cutlets:
These cutlets are a fantastic snack for any occasion, providing a delightful combination of textures. The crispy outer layer contrasts perfectly with the soft, spiced interior made from protein-packed chana dal and creamy potatoes. The addition of fresh herbs and spices adds a flavorful kick, while the coconut gives them a unique twist. Whether served as an appetizer, a side dish, or a snack with a cup of tea, these cutlets will certainly become a family favorite!
Serving Suggestions:
Serve these Chana Dal Aloo Cutlets with tangy Dhaniya Pudina Chutney or a cooling yogurt dip. They pair perfectly with a hot cup of Masala Chai or even Filter Coffee for a truly satisfying snack experience. You can also serve them as part of a larger Indian-themed meal or as a party appetizer.
Chana Dal Aloo Cutlet offers a delicious fusion of flavors and is a healthy, high-protein vegetarian option for anyone craving a satisfying snack. Whether you’re enjoying them on a quiet evening or sharing them with friends, these cutlets will surely be a hit!
