Crunchy and Healthy Breakfast: Poha, Chana Dal, and Methi Fritters Made Easy

Whether it’s the winter chill or evening tea time, everyone loves a crispy and flavorful snack. “Adhikari Ki Rasoi” brings a special recipe that transforms simple ingredients like methi (fenugreek) and chana dal into a crunchy, protein-rich treat. A combination of poha (flattened rice) and white sesame seeds adds extra crunch, making this homemade snack both delicious and nutritious.

A Twist on Traditional Ingredients
Often, we get bored of methi parathas or vegetable dishes, but have you ever tried crunchy fritters made with methi and chana dal? This recipe from the YouTube channel “Adhikari Ki Rasoi” is perfect for anyone who wants to make something unique with minimal effort. The earthy aroma of chana dal, the slight bitterness of methi, and the crispiness of poha combine to create a flavor that can rival store-bought kachoris or samosas. Its biggest appeal lies in the texture—crispy outside and soft inside, all without taking much time to prepare.

Preparing the Chana Dal
The main ingredient is half a cup of chana dal. First, rinse the dal thoroughly 3–4 times to remove any impurities. Soak it in enough water for 1–1.5 hours until it swells. Drain all the water, but reserve one teaspoon of whole dal to enhance the fritters’ texture later.

Grinding the Dal
Place the soaked dal in a mixer jar, but do not grind it too finely. Keep it slightly coarse, as this helps the fritters become crispier when fried. Transfer the ground dal to a large mixing bowl and add the reserved whole dal.

Tempering with Vegetables and Spices
To add flavor, mix in finely chopped onions, grated ginger, and chopped green chilies to taste. Add turmeric, cumin powder, salt, and red chili powder. For an extra aromatic touch, include white sesame seeds. Finally, fold in plenty of fresh chopped methi leaves.

The Magic of Poha
Add half a cup of poha to bind the mixture and give extra crispiness. Lightly rinse or soak the poha so it blends well with the dal. Poha retains moisture in the mixture, reducing oil absorption during frying and keeping the fritters crispy for longer.

Shaping the Fritters
Mix all ingredients thoroughly by hand so the spices and methi distribute evenly. Apply a little oil on your palms, take small portions of the mixture, and shape them into round fritters or flat cutlets. Press the edges firmly to prevent splitting while frying.

Frying and Serving
Heat oil in a pan over medium flame. Carefully place the fritters in the hot oil and fry them on medium heat until golden and crispy on both sides. Avoid high flame to prevent the outside from burning while the inside remains undercooked. Serve hot with green chutney or tomato ketchup.

This easy, protein- and iron-rich snack is perfect for a winter tea-time treat or a wholesome breakfast, offering both taste and nutrition in every bite.