Crispy Chandiya (Fried Urad Dal Bread): A North Indian Delicacy
4 hours 20 minutes
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About Crispy Chandiya (Fried Urad Dal Bread): A North Indian Delicacy
Imagine biting into a crispy, savory bread infused with aromatic spices—that's Chandiya, a traditional North Indian delicacy. This protein-packed delight, made from split urad dal, offers a unique culinary experience.The secret lies in the double cooking method: frying to golden perfection, then soaking in a flavorful spiced bath. This creates a wonderfully soft interior and an explosion of taste in every bite.Whether you're enjoying a leisurely breakfast, a weekend brunch, or a quick snack, Chandiya provides a wholesome and delicious taste of authentic Indian home cooking.
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Recipe Time & More
Prep4 hours
Cook20 minutes
Total4 hours 20 minutes
Ingredients
For the Chandiya Dough
For the Spiced Water
- 1/4 tsp Asafoetida hing
- 1 tsp Cumin Seeds jeera
- 2 cup Water
- 1/2 tsp Salt or to taste
For Frying
- Oil for frying
Instructions
- Wash the urad dal thoroughly and soak in water for 4 hours. This softens the lentils for grinding.
- Grind the soaked urad dal without any water until a smooth batter forms. Transfer the batter to a bowl and whisk vigorously for a few minutes. This helps incorporate air and results in lighter Chandiya.
- In a pan, heat 2 teaspoons of oil. Add the asafoetida and cumin seeds. Once they sizzle, add 2 cups of water and 1/2 teaspoon of salt. Bring the mixture to a boil. This spiced water will add flavor and moisture to the fried Chandiya.
- Set the spiced water aside to cool. Meanwhile, heat oil for frying in a wok or deep skillet.
- Take a small portion of the urad dal batter and shape it into a ball. Lightly grease a plastic sheet with oil and place the ball on it. Cover with another greased sheet and flatten the ball into a small disc (poori) using a flat-bottomed bowl or your hands. The plastic sheets prevent sticking and help create evenly shaped Chandiya.
- Carefully peel off the plastic sheets and gently slide the Chandiya into the hot oil. Fry over medium-low heat until light golden brown. This ensures the Chandiya cooks through evenly and becomes crispy.
- Remove the fried Chandiya from the oil and place them on a paper towel-lined plate to drain excess oil. Immediately immerse the fried Chandiya in the cooled spiced water. Soaking the Chandiya allows it to absorb the flavorful water and become soft and tender.
- After a few minutes, the Chandiya will rise to the surface of the spiced water and become tender. Remove them from the water. Serve hot, sprinkled with chaat masala and garlic chutney for an extra burst of flavor.
Recipe Notes
Good To Know
- For extra flavor, infuse the soaking water with a pinch of crushed black pepper, a squeeze of lemon juice, and a handful of chopped fresh coriander before submerging the fried bread.
- If you prefer a softer texture, allow the fried bread to soak slightly longer, but for a crispier result, reduce the soaking time and serve immediately after dipping.
- To make a gluten-free version, ensure the recipe uses only split black gram without any wheat flour or semolina, and check that your asafoetida (hing) is pure and not blended with wheat.
- Leftover Chandiya can be reheated by placing them in a hot skillet for a few minutes to regain some crispness, or briefly air-fried for a lighter option.
Expert Tips
- For a richer flavor, try deep-frying the bread instead of pan-frying.
- Adjust the soaking time according to your preference. A shorter soak yields a crispier Chandiya, while a longer soak results in a softer, more melt-in-your-mouth texture.
- Garnish with fresh herbs like cilantro and mint, along with a sprinkle of chaat masala for an extra burst of flavor.
Storage Instructions
- Store leftover Chandiya in an airtight container at room temperature for up to 2 days. Reheat as needed in a skillet or air fryer.
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Recipe Nutrition
Calories: 110kcalFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 855mg
Archana Srivastav
Articles: 2
4 Comments
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I’m loving this recipe already!
Looks so mouthwatering! Thanks for sharing.
This is awesome! Can’t wait to cook it.
Such a lovely dish! Thanks for sharing.