Nut-Free Daal Bhajia
Discover the irresistible crunch of Nut-Free Daal Bhajia, a delightful spin on the traditional Indian snack perfect for those with nut allergies. Made with coarsely blended chana dal (split chickpeas), these golden fritters are enhanced with a medley of flavorful ingredients like fresh coriander, fiery green chilies, aromatic garlic, and a dash of warming spices. A touch of rice flour ensures a crisp exterior, while baking soda delivers a light, airy texture. Simple to prepare, these bhajias are deep-fried to perfection, offering a satisfying bite with every crispy mouthful. Ready in under 40 minutes, they’re ideal for serving hot alongside chutneys or dipping sauces for an authentic, nut-free experience. Perfect keywords: nut-free recipes, crispy snacks, daal fritters, Indian street food, gluten-free appetizers.
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Recipe Information
Ingredients
- 1 cup Chana dal (split chickpeas)
- 1 medium Onion, finely chopped
- 2 pieces Green chilies, finely chopped
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Ginger, grated
- 1 teaspoon Garlic, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Salt
- 0.25 teaspoon Baking soda
- 2 tablespoons Rice flour
- 2 tablespoons Water
- 2 cups Oil for frying
Instructions
Rinse the chana dal thoroughly under running water until the water runs clear. Then, soak it in water for about 4 hours or overnight.
Drain the soaked chana dal and transfer it to a blender or food processor. Blend coarsely without adding water initially.
To assist the blending if needed, add only minimal water to achieve a thick, coarse paste.
Transfer the blended chana dal to a large mixing bowl.
Add finely chopped onion, green chilies, coriander leaves, grated ginger, and minced garlic to the bowl with the chana dal paste.
Add ground cumin, turmeric powder, red chili powder, salt, and baking soda to the mixture.
Mix everything well to combine. Then, add rice flour to the mixture to boost the crispiness of the bhajias.
If the mixture feels too thick or dry, add 1-2 tablespoons of water to achieve a more manageable consistency.
Heat oil in a deep frying pan over medium heat.
When the oil is hot, drop spoonfuls of the mixture carefully into the oil. Fry in batches to avoid overcrowding the pan.
Fry the bhajias until they are golden brown and crispy, turning occasionally to ensure even cooking.
Once cooked, remove them from the oil using a slotted spoon and drain excess oil on paper towels.
Serve hot with your choice of chutney or sauce.
Nutrition Facts
Calories |
4936 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 486.2 g | 623% | |
| Saturated Fat | 69.0 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2739 mg | 119% | |
| Total Carbohydrate | 154.6 g | 56% | |
| Dietary Fiber | 38.5 g | 138% | |
| Total Sugars | 28.6 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 13.0 mg | 72% | |
| Potassium | 2157 mg | 46% | |
*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.
