Gluten-Free Daal Bhajia
Crispy, golden, and irresistibly flavorful, these Gluten-Free Daal Bhajias are the perfect snack or appetizer for any occasion. Made with protein-packed chana dal and besan (gram flour), this gluten-free recipe is infused with aromatic spices like cumin, turmeric, and coriander, complemented by fresh hints of cilantro, ginger, and green chili. The batter is deep-fried to perfection, resulting in crunchy bites with a soft, spiced interior—ideal for dipping in your favorite chutney or sauce. Easy to prepare with just 20 minutes of prep time, these fried fritters are a delightful way to enjoy traditional Indian flavors in a gluten-free way. Perfect for tea-time, social gatherings, or even as a side dish, they’re sure to be a crowd-pleaser! Keywords: gluten-free daal bhajia, Indian fritters, chana dal snacks, easy gluten-free appetizer, crispy fried snack recipe.
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Recipe Information
Ingredients
- 200 g Chana dal (split chickpeas)
- 50 g Besan (gram flour)
- 1 medium Onion, finely chopped
- 2 pieces Green chili, finely chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, minced
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 2 tablespoons Cilantro, finely chopped
- 1 teaspoon Salt
- 50 ml Water
- 500 ml Vegetable oil, for frying
Instructions
Rinse the chana dal under cold water multiple times until the water runs clear. Soak it in enough water for about 2 hours.
After soaking, drain the chana dal and transfer it to a blender. Add a minimal amount of water if necessary, and blend it into a coarse paste.
Transfer the coarse dal paste into a large mixing bowl.
Add the besan, chopped onion, green chili, grated ginger, minced garlic, cumin seeds, turmeric powder, red chili powder, coriander powder, chopped cilantro, and salt to the dal paste. Mix everything well to combine.
Gradually add water as needed to form a thick, yet scoopable batter.
Heat the vegetable oil in a deep pan over medium-high heat until it reaches 350°F (175°C). Test the oil by dropping a small amount of batter into it; it should sizzle and rise to the top.
Using a tablespoon, drop small amounts of batter into the hot oil, taking care not to overcrowd the pan.
Fry the bhajias until they are golden and crispy on all sides, about 4-5 minutes per batch. Use a slotted spoon to remove them from the oil and place them on a paper towel-lined plate to drain excess oil.
Continue frying in batches until all the batter is used.
Serve the gluten-free daal bhajias hot with chutney or sauce of your choice.
Nutrition Facts
Calories |
5424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 516.1 g | 662% | |
| Saturated Fat | 71.7 g | 358% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2459 mg | 107% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 33.3 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 228 mg | 18% | |
| Iron | 16.9 mg | 94% | |
| Potassium | 2581 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
