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Crunchy Split Bengal Gram Snack

By: Punit Singhi
Region: Indian
Dish:Vegetarian - Breakfast/Tiffins/Snacks
Servings: 10


For Soaking Chana Dal:
• 1 Cup Chana Dal
• 1/4 Tsp Baking Soda
• 3/4 Cup Milk (Use Almond Or Cashew Milk For Vegan Version)
• Water

For Cooking Chana Dal:
• Oil For Deep Frying

For Seasoning:
• 1/2 Tsp Chaat Masala Powder
• Salt To Taste, Or To Taste
• 1/2 Tsp Black Salt
• 1 Tsp Red Chili Powder (Lal Mirch Powder), Or To Taste
• 1/8 Tsp Citric Acid Powder Or 1/2 Tsp Amchoor Powder (Dried Mango Powder)
• 1/4 Tsp Black Pepper Powder (Kali Mirch Powder)
• 1 Tsp Kashmiri Red Chili Powder (Kashmiri Lal Mirch Powder)


For Soaking Chana Dal:
1. Rinse 1 cup chana dal at least 3-4 times.
2. Soak this dal in a large bowl with ¾ cup whole milk and 1 cup of water and ¼ tsp 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.)
3. Soak it for at least for 5-6 hours or overnight.
4. Once soaked well drain the excess water from it, rinse again with the clean water using a strainer/sieve. Shake off the excess water.
5. Arrange this dal on a muslin cloth in a single layer to pat dry it.
6. 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:
1. Now heat your vegetable/frying oil in a deep pan over medium heat.
2. Fry chana dal in a steel strainer in small batches. Keep stirring the dal occasionally, this step would prevent dal from sticking.
3. Deep Fry Chana Dal on medium heat for 7-8 minutes or until it turns crisp.
4. Drain fried chana dal onto an absorbent paper to remove the excess oil.
5. Add all the spices when dal is slightly warm, and mix well.
6. Cool completely and store in an air-tight container.

For Baking:
1. Preheat the oven to 400°F / 200°C.
2. Line a baking tray with a foil or a parchment paper.
3. Add 2 Tbsp oil, some salt to the soaked chana dal and toss all the ingredients.
4. Transfer this chana dal into the prepared baking tray and spread them to arrange them in a single layer.
5. Bake for 30-40 minutes or until lightly browned in the in the preheated oven. Keep stirring every 10-12 minutes. Keep a close eye after 25 minutes to avoid any burning.
6. Turn off the oven and let baked chana dal cool inside the oven for 8-10 minutes. Take it out of the oven.
7. Add all the spices with 2 tsp olive oil and stir everything well.
8. Let the dal cool completely before storing in an airtight container. This would last for up to a week.


Masticating on Namkeen (Crispy Savoury Snack) is very common in India. Like any other Indian Namkeen, this Chana Dal Namkeen is also crunchy and spicy which is matchless for munching. This Split Bengal Gram snack is crunchy, spicy, and incredibly addicting.

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