Chana dal Namkeen | Fried Bengal gram snack

Chana dal Namkeen | Fried Bengal gram snack | fried chana dal | mixture with chana dal with step-by-step pictures and video recipe. Check out the namkeen video recipe. If you like the video, pls SUBSCRIBE to my channel. Check out other Traditional Indian savory snacks in TMF

Halidram Namkeen | 3 popular namkeen recipes | moong dal namkeen | Chana dal namkeen | matar namkeen with step-by-step pictures and video recipe. Check out the namkeen video recipe. If you like the video, pls SUBSCRIBE to my channel. Check out other Traditional Indian savory snacks in TMF

namkeen with chana dal

Craving a crunchy, savory snack that’s both satisfying and protein-packed? Haldiram-style Chana Dal Namkeen is a beloved Indian treat made from split chickpeas, deep-fried to golden perfection and seasoned with bold spices. Whether you're enjoying it with chai or packing it for a road trip, this snack delivers irresistible crunch and flavor. In this post, we’ll explore how to make chana dal namkeen at home, what makes Haldiram’s version so iconic, and tips to get that signature crispiness.

Should I fry crispy dal?

Yes, always fry crispy dal. Fry  till bubbles subside and the sshh sound ceases

Flavors

You can add any flavor of your choice. Adjust the spice according to your taste

How is Haldiram-style chana dal different?

It’s extra crispy, evenly seasoned, and has a longer shelf life due to precise frying and packaging.

How long does homemade chana dal namkeen last?

Stored in an airtight container, it stays fresh for 2–3 weeks.

Optimal oil temperature

• Too hot oil - dal turns dark (burn)
• Not hot enough - sinks to the bottom of the pan soon after dropping
• Right Oil Temperature - dal float

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Ingredients 

CHANA DAL NAMKEEN

1/2 cup chana dal

 salt

water, for soaking

oil, for frying

Seasoning

Black salt

Ginger powder

Black salt

Chat masala

Kashmiri chilli powder

Haldiram’s style chana dal namkeen preparation:

• First, in a large bowl, take  chana dal, salt, and water; soak well

• Drain off the water and spread it on a clean cloth to dry completely

• deep fry in hot oil, stirring continuously

• Drain off the namkeen over kitchen paper to remove excess oil

• When the namkeen is still hot, add seasoning

• Mix well, making sure all the spices are well combined
• Finally, HALIDRAM’S STYLE CHANA DAL NAMKEEN is ready

halidrams namkeen

namkeen recipe

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Ingredients

Moong dal namkeen

• 1/2 cup moong dal
• salt for soaking
• water for soaking
• Seasoning
• Black salt
• Ginger powder
• Black salt
• Chat masala
• Kashmiri chilli powder
• Pepper powder
• oil for frying

MATAR NAMKEEN

• 1/2 cup green peas
• Pinch of baking soda
• salt
• water for soaking
• Seasoning
• Black salt
• Ginger powder
• Black salt
• Chat masala
• Kashmiri chilli powder
• Pepper powder

CHANA DAL NAMKEEN

• 1/2 cup chana dal
• salt
• water for soaking
• oil for frying
• Seasoning
• Black salt
• Ginger powder
• Black salt
• Chat masala
• Kashmiri chilli powder

Instructions

Haldiram’s style moong dal namkeen preparation:

• Firstly, in a large bowl, take  moong dal, salt, and water; soak till they turn soft, press
• Drain off the water and spread it on a clean cloth to dry completely
• deep fry in hot oil, stirring continuously
• After around 10 minutes, the dal will turn crunchy
• Drain off the namkeen over a  kitchen paper towel to remove excess oil
• When the namkeen is still hot, add seasoning and  mix well

HALIDRAM’S STYLE MOONG DAL NAMKEEN is ready

• Haldiram’s style matar namkeen preparation:
• First, in a large bowl, green peas, soda,  salt, and water; soak for 8 hours. Soda helps to soak the peas well and turns the matar soft when frying
• Drain off the water and spread it on a clean cloth to dry completely
• deep fry in hot oil, stirring continuously
• The dal will turn crunchy. You can hear a crunchy sound while stirring
• Drain off the namkeen over kitchen paper to remove excess oil
• When the namkeen is still hot, add seasoning
• Mix well, making sure all the spices are well combined
• Finally, HALIDRAM’S STYLE MATAR NAMKEEN is ready

Haldiram’s style chana dal namkeen preparation:

• First, in a large bowl, take  chana dal, salt, and water; soak well
• Drain off the water and spread it on a clean cloth to dry completely
• deep fry in hot oil, stirring continuously
• drain off the namkeen over kitchen paper to remove excess oil
• when the namkeen is still hot, add seasoning
• Mix well, making sure all the spices are well combined
• Finally, HALIDRAM’S STYLE CHANA DAL NAMKEEN is ready

Video

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Notes

Make sure to fry on medium flame, else there are chances for the dal not to cook from the inside
Also, add spices according to the flavours of your choice.
Additionally, be careful while frying as the dal may splutter. You can partially cover and fry if you feel the dal is bursting at the oil.
Enjoy with coffee or chai

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