Chana Dal Cutlets Easy Snack Recipe
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Chana Dal Cutlets is a tasty and very easy vegetarian kabab recipe. It is perfect as a family & friends get-together snack. It is great for game night appetizer. It is a vegetarian, vegan, glutenfree recipe.
Chana Dal Cutlets
Can I say something? Dear people, it will take you only one time to try this kabab recipe and then you will make it every weekend. Do you remember my Chana Dal Khichdi ? If not then check out the recipe ⇒HERE⇐.
I made these Vegetarian Kebabs with the leftover Chana dal khichdi. If you are thinking that you have to make this khichdi first in order to make these vegan cutlets, then absolutely not. Though the pulav like khichdi recipe will be a good base to begin with, but you can totally make these without that also. These cutlets are Glutenfree as well.
I will write down both the methods for your convenience. Though I would recommend you to try my Chana Dal Khichdi, since it is really flavorful and more like Chana Dal Pulav. It is bursting with flavors and perfect warmth for winters. If you make this khichdi, then make a little extra to fry these cutlets the next day.
This is a great recipe using leftover food and recycling it into something more delicious and fun.
Vegan & Vegetarian Binding Agents Tips & Hacks
There are so many recipes floating out there that require EGGS as binding agent. But if you are a Vegetarian or Vegan, then you are stuck. What do you do? Now you do not have to worry. I am giving you some great options to apply when you face that problem, next time.
The Important 5 Binding Agents
- Roasted Sooji / Semolina – This is easily available in the market and Indian Grocery stores. If you do not find it roasted, then it is easy to do. Take a heavy bottom pan. Add 1 cup semolina and dry roast on low medium heat till it is slightly pink and you can smell the aroma. Cool it and store in air tight container. Use as required. It is Vegan and Vegetarian option but not gluten-free.
- Roasted Besan / Gram Flour – This is easily available in Indian and Middle Eastern Grocery stores. Bob’s Red mill also sells it in store and on line. This is such a great flour for all those people who are not only vegetarian or vegan but gluten-free as well. It can be easily roasted. Take a heavy bottom pan. Add 1 cup besan or gram flour or garbanzo flour, dry roast on low medium heat till besan turns slightly pink. I use my non stick pan or ceramic pan for this since it is a fine flour and burns very easily. So be careful when you dry roast this flour.
- Corn FLour /Corn Starch – This is an amazing binding agent and does not require any roasting. You can add it to the mix or make a thick slurry to dip and fry.
- Bread Crumbs – The good news is that these are available easily everywhere. These can be glutenfree or regular. These can be used as is, no need to dry roast these.
- Boiled Potatoes – These make amazing binding agents. Just boil the potatoes, peel, mush or grate them fine and use as required.
Here is how you make Chana Dal Cutlets.
Chana Dal Cutlets
Ingredients When Using Left-Over Chana Dal Khichdi
- 2 cups Left-over Chana Dal Khichdi we need dry khichdi. If it is too wet, then cook till it becomes thick and then refrigerate it further. We do not need fresh khichdi. A day old is good.
- 1/2 to 1 cup Besan / Gram Flour Dry Roasted
- 1/2 tbsp Ginger Grated or cushed
- 1 Green Chili chopped fine
- 1/2 cup Red Onion chopped fine
- 1/2 tsp Garam Masala
- 1/4 tsp Red chili Powder
- To Taste Salt
Ingredients When Making Cutlets from scratch
- 1 cup Chana Dal Cooked dry with turmeric and little salt, water drained
- 1 cup Rice cooked
- 1/2 to 1 cup Besan / Gram Flour Dry Roasted
- 1 tsp Ginger Grated or Crushed
- 1 Green Chili chopped fine
- 1/2 cup Red onion chopped fine
- 1 tsp Garam Masala
- 1/2 to 1 tsp Red chili Powder
- 1 tsp or to taste Salt
OIL TO DEEP FRY
PREPARING for the CUTLETS
- These steps are going to remain same either you are using Left over Khichdi or making these from scratch. Good news is that you can use leftover chanda dal also for this recipe. Just drain the liquid and use the solids of the dal. Or just soak and cook 1/2 cup of dal with turmeric and salt and little water till it is soft and not mushy. After cooking, it will be about 1 cup. We need cooked dal without liquid.
- Take a bowl. Add all the ingredients together besides DRY ROASTED BESAN/GRAM FLOUR. Start mixing the ingredients together, mushing and bringing together like a dough.
- Start adding dry roasted besan/gram flour 1/4 cup at a time, till the ingredients are mushed and come together in a smooth dough. It might take 1/2 to 1 cup of Besan, depending upon how much liquid is there in your dal and rice. Adjust salt and other spices to your personal taste.
- Divide the dough in equal portions, small or large. Take each portion and roll into any shape that you like for cutlets or kababs. I made small cylindrical shapes. Finish shaping all the cutlets. Set aside.
DEEP FRYING THE CUTLETS
- Heat Oil in a frying pan. Once the oil is hot, deep fry these on medium to high heat. IMPORTANT - Fry only 3-4 at a time. Do not over crowd the pan. Also, maintain the heat between medium to high. Keep the heat at HIGH when you add the cutlets. Fry on medium high Heat for about 1&1/2- 2 minutes till they are golden brown.
- Take these out on paper towel to absorb excess oil. Serve these hot with some Green Chutney and Ketchup or a dip of your choice.
- You can add roasted semolina or bread crumbs also. But the addition of dry roasted Besan makes them very rustic and close to the texture of a kebab. It is more bite-ful and full of flavors.You can make these in Air Fryer or Oven at 375*F for about 15-20 minutes, till they turn golden brown. Rotate these in between few times for even cooking. The texture will be different though.
These are some Other Binding Agents to consider for Vegan and Vegetarian Recipes
- Dry Potato Flakes – I love this product and have used it many times. Works great as potato but since it is dry and easily available, you save many steps before using.
- Poha/ Flattened Rice – It as an excellent resource as a binding agent when your cutlets or kababs or patties are falling apart. Just wet this and add as desired.
- Boiled Rice and /or Quinoa – These are not only vegan and gluten-free but a great resource to add to make any cutlet or kabab wholesome and adding body to the dish.
You can make these for your Kitty Parties or Football game Night. Even your Carnivore friends will love it. Do share this post on social media if you like it. You can find me with tag @simplyvegetarian777 on most social media forums.
Can’t make these now? PIN Chana Dal Cutlets for LATER!
In my Kitchen, you will always EAT HAPPY & STAY HAPPY!
I finally got a chance to read through this post Sonal! I just love it! I’m not one for chips and dip at a party, but I could totally enjoy making and serving these kababs. I keep everything on hand but the besan / gram flour, but I think my local Indian market should have it? I can’t wait to try it!
Yayyy thank you Tammy! Besan is such s common ingredient that you will find it easily. It is great to make Fritters with
This looks delicious and its a good idea to use the remaining food. Nice post.
Simply delicious Sonal. Wish I can have it right now with my cuppa
I wish I could share it with you
Looks delicious sonal! I love the way you have plated them, makes the person hungry and grab a few from that plate!
So beautifully explained with lots of tips for a perfect cutlet!!
Awww hugs! Thank you for reading the post
Cutlets with channa dal sounds interesting..and the option to use left over kichidi is genius thought..awesome recipe dear
Thank you dear Lathiya
I too make pakoda from leftover khichdi but never tried with chana dal khichdi. I shall try these soon as they look so scrumptious.
Leftover khichdi pakoras are always comforting
These cutlets look really tasty and delicious, can they be baked instead of frying?
Thank you Nayna! I have given the option of baking and air frying these in the post 🙂
A perfect appetizers for parties Or get together. Looks so delicious. Superb share
Thank you dear Ruchi 🙂
These chana daal cutlets can be great appetizers for a get to together or potluck party. Sounds delicious.
Thank you Jagruti 🙂
Looks awesome and yummy,, Make a protein rich food!!
You got it right Sharmila :). Protein rich food!
My daughter’s favorite and I add dill leaves to it. tempting clicks. And thank you Sonal for the notes on binders.
Awwww thank you Nivedita for reading the post and notes on binders! Addition of Dill sounds delicious
I like cutlets of all kinds and look forward to trying these!
Thank you dear Aruna 🙂
Absolutely scrumptious kebabs, Sonal! Great way of using up leftover khichdi!
Isn’t it? Thank you Freda!
Loved the use of the leftover Khichdi to make this tempting looking kebabs. Also, the options that you have stated in the post for vegan options are really good and useful. The pic with the kebab coated with chutney just took my breath away. Cheers Sonal!
Awww thank you so much Vidya