Chana Atta Kadi – Indian Recipe

Have fun in learning this Chana Atta Kadi recipe that I found from my aunts cook book. Satisfy your tummy with this not so famous food yet delicious. See the whole recipe below. Enjoy!

Chana Atta Kadi Recipe

Chana Atta Kadi


2 cups chana daal, soaked in water for 3-4 hours

2 chopped green chilies


1 tsp chili powder




For making Kadi:

1 tsp mustard seeds

1 tsp fenugreek seeds

Curry leaves

3 cups wheat flour




Directions for making Chana Pakodi:

  • Drain all the water from the soaked chana daal and ensure it is almost dry.
  • Blend it after adding 1 green chili, salt and a pinch of asafetida. Water should be just enough to give the batter a semi-thick consistency.
  • Divide this thick paste into several portions and give them round shape.
  • Heat oil in a pan for frying these chana balls.
  • Fry them until they turn light golden in color.
  • Keep these pakodis aside for some time and then soak them in fresh water for around 5 minutes.
  • Take them out by squeezing out all the water.

Directions for making Atta Kadi:

  • Pour a little oil in a pan and heat it on medium flame.
  • Now add green curry leaves, mustard seeds and fenugreek seeds.
  • When the seeds start cracking, put wheat flour and stir continuously. This is important to prevent lump formation.
  • The flour needs to be cooked on low flame till it becomes brown in color.
  • Keep adding water in small portions and mix well each time you do so.
  • Add salt according to taste and red chili powder to it. Now put the soaked pakodis in this kadi and let it cook for about 5 minutes.

Preparation Time: 10 minutes

Cooking Time: 25 minutes



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