Chana Dal Aloo Cutlet Recipe - Gram Dal Potato Cutlet Recipe
A high protein Indian recipe with chana dal (bengal gram dal) - soaked for 3 hours, potatoes (aloo) - boiled and mashed, green chilli - finely chopped. Ready in 2h 40m, serves 10.
Curated byAarav Mehta🇮🇳
Instructions
15 steps- 1
To begin making the Chana Dal Aloo Cutlet recipe, first wash the chana dal and soak in water for 1 hour or more
chana dal (bengal gram dal) - soaked for 3 hours(1 cup)sunflower oil - for making cutlets - 2
Heat a pressure cooker and add the chana dal and water, cook for 2 to 3 whistles
chana dal (bengal gram dal) - soaked for 3 hours(1 cup) - 3
Once done, strain the water from the chana dal and make a dry fine paste using a mixer grinder
chana dal (bengal gram dal) - soaked for 3 hours(1 cup) - 4
Heat a teaspoon of oil and temper with cumin seeds, asafoetida and saute it for about 10 seconds
asafoetida (hing)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 5
Add ginger, coconut, red chilli powder, cardamom powder
green chilli - finely chopped(2)chaat masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)inch ginger - finely chopped(1)tablespoons fresh coconut - grated(2)cardamom powder (elaichi)(1 teaspoon) - 6
Saute for a few seconds
- 7
Add the chana dal paste, boiled mashed potatoes, besan, coriander leaves, mint leaves and chaat masala
chana dal (bengal gram dal) - soaked for 3 hours(1 cup)potatoes (aloo) - boiled and mashed(2)coriander (dhania) leaves - a small bunchmint leaves (pudina) - a small bunchchaat masala powder(1 teaspoon) - 8
Now stir fry the dal mixture for about 2 to 3 minutes on medium to low flame until it thickens
- 9
Once it thickens, turn off the heat
- 10
Next, make flat thick medium balls and refrigerate the Chana Dal Aloo Cutlet for about 15 minutes
chana dal (bengal gram dal) - soaked for 3 hours(1 cup) - 11
Heat a frying pan with oil and fry the Chana Dal Aloo Cutlet from both side for 5 minutes each or till they turn golden brown in colour
chana dal (bengal gram dal) - soaked for 3 hours(1 cup) - 12
Make sure you fry on low to medium heat to get a perfect crispness
- 13
Once done, take the Chana Dal Aloo Cutlet out on a kitchen towel to absorb the excess oil
chana dal (bengal gram dal) - soaked for 3 hours(1 cup) - 14
Serve hot
- 15
Serve Chana Dal aloo Cutlet along with Dhaniya Pudina Chutney and a cup of Masala Chai or Filter Coffee for evening snacks
chana dal (bengal gram dal) - soaked for 3 hours(1 cup)chaat masala powder(1 teaspoon)
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Chana Dal Aloo Cutlet Recipe - Gram Dal Potato Cutlet Recipe
A high protein Indian recipe with chana dal (bengal gram dal) - soaked for 3 hours, potatoes (aloo) - boiled and mashed, green chilli - finely chopped. Ready in 2h 40m, serves 10.
Curated byAarav Mehta🇮🇳
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Directions
15 steps- 1
To begin making the Chana Dal Aloo Cutlet recipe, first wash the chana dal and soak in water for 1 hour or more
chana dal (bengal gram dal) - soaked for 3 hours(1 cup)sunflower oil - for making cutlets - 2
Heat a pressure cooker and add the chana dal and water, cook for 2 to 3 whistles
chana dal (bengal gram dal) - soaked for 3 hours(1 cup) - 3
Once done, strain the water from the chana dal and make a dry fine paste using a mixer grinder
chana dal (bengal gram dal) - soaked for 3 hours(1 cup) - 4
Heat a teaspoon of oil and temper with cumin seeds, asafoetida and saute it for about 10 seconds
asafoetida (hing)(1/4 teaspoon)cumin seeds (jeera)(1/2 teaspoon) - 5
Add ginger, coconut, red chilli powder, cardamom powder
green chilli - finely chopped(2)chaat masala powder(1 teaspoon)red chilli powder(1/2 teaspoon)inch ginger - finely chopped(1)tablespoons fresh coconut - grated(2)cardamom powder (elaichi)(1 teaspoon) - 6
Saute for a few seconds
- 7
Add the chana dal paste, boiled mashed potatoes, besan, coriander leaves, mint leaves and chaat masala
chana dal (bengal gram dal) - soaked for 3 hours(1 cup)potatoes (aloo) - boiled and mashed(2)coriander (dhania) leaves - a small bunchmint leaves (pudina) - a small bunchchaat masala powder(1 teaspoon) - 8
Now stir fry the dal mixture for about 2 to 3 minutes on medium to low flame until it thickens
- 9
Once it thickens, turn off the heat
- 10
Next, make flat thick medium balls and refrigerate the Chana Dal Aloo Cutlet for about 15 minutes
chana dal (bengal gram dal) - soaked for 3 hours(1 cup) - 11
Heat a frying pan with oil and fry the Chana Dal Aloo Cutlet from both side for 5 minutes each or till they turn golden brown in colour
chana dal (bengal gram dal) - soaked for 3 hours(1 cup) - 12
Make sure you fry on low to medium heat to get a perfect crispness
- 13
Once done, take the Chana Dal Aloo Cutlet out on a kitchen towel to absorb the excess oil
chana dal (bengal gram dal) - soaked for 3 hours(1 cup) - 14
Serve hot
- 15
Serve Chana Dal aloo Cutlet along with Dhaniya Pudina Chutney and a cup of Masala Chai or Filter Coffee for evening snacks
chana dal (bengal gram dal) - soaked for 3 hours(1 cup)chaat masala powder(1 teaspoon)
Rate this recipe
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