How to make Chana Dal Bhabra

Chana Dal Bhabra is a popular deep-fried snack from the Indian state of Gujarat. Here’s the best way I know to make Chana Dal Bhabra:

Ingredients:

For the dough:

• 1 cup all-purpose flour (maida)
• 2 tablespoons ghee (clarified butter)
• 1/4 teaspoon salt
• Water, as needed

For the filling:

• 1 cup chana dal (split Bengal gram), soaked for 2-3 hours
• 1 small onion, finely chopped
• 2 green chilies, finely chopped
• 1 tablespoon ginger, grated
• 1 tablespoon fresh coriander leaves, chopped
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt, to taste
• Oil, for deep frying

Preparation:

1. Drain the soaked chana dal and rinse it well. Place it in a pressure cooker with enough water to cover it and cook for 2-3 whistles until the dal is cooked but still holds its shape. Drain any excess water and set aside.
2. In a mixing bowl, combine the all-purpose flour, ghee, and salt. Mix well until the ghee is evenly incorporated into the flour.
3. Gradually add water and knead the mixture to form a firm and smooth dough. Cover the dough and let it rest for 15-20 minutes.
4. Meanwhile, prepare the filling. In a mixing bowl, add the cooked chana dal, chopped onion, green chilies, ginger, coriander leaves, turmeric powder, red chili powder, garam masala, and salt. Mix well to combine all the ingredients.
5. Divide the dough into small lemon-sized balls. Take a dough ball and roll it into a small disc of about 2-3 inches in diameter.
6. Place a spoonful of the chana dal filling in the center of the disc. Fold the edges of the disc towards the center, covering the filling completely. Pinch the edges to seal the bhabra.
7. Repeat the process with the remaining dough and filling to make all the bhabras.
8. Heat oil in a deep frying pan or kadai over medium heat.
9. Gently slide the prepared bhabras into the hot oil, a few at a time, and fry until they turn golden brown and crispy. Remove them using a slotted spoon and drain excess oil on a kitchen paper towel.
10. Repeat the frying process with the remaining bhabras.
11. Serve the Chana Dal Bhabras hot with your favorite chutney or sauce as a delightful snack.

Note: You can adjust the spices in the filling according to your taste preferences. Additionally, make sure the chana dal is well-drained before using it as a filling to prevent excess moisture.