Bhojpuri Bhabra Recipe, A Fried Chana Dal Snack

Bhojpuri cuisine is a testament to the rich culinary heritage of the northern region of India. The use of indigenous spices and ingredients gives the cuisine a unique flavour that is unmatched by any other cuisine. Bhojpuri cuisine comprises mainly the cuisines of Uttar Pradesh and Bihar. 

It is known for its hearty, earthy fare and use of mustard oil, which gives it a pungent aroma and taste. The spices used in Bhojpuri cuisine are also unique, and include ajwain, saunf, and mustard seeds. Chana Dal Bhabra is just one of the many dishes that exemplify the bold and spicy flavours of Bhojpuri cuisine.

Chana Dal Bhabra is a mouth-watering delicacy from the Bhojpuri region that is made using chana dal, which is also known as Bengal gram or split chickpeas. This dish is typically made during festivals, weddings, and other special occasions.

The beauty of Chana Dal Bhabra lies in its simplicity. The dish is easy to prepare and requires minimal ingredients, making it a popular snack among Bhojpuri households. However, it is the unique blend of spices that sets this dish apart from others. Make it as a tea time snack or an addition to a meal to enjoy Bhojpuri flavours at their finest. 

Video Credits: Yummy Spoon/YouTube


  • 200g chana dal (Bengal gram or split chickpeas)
  • 2-3 green chillies, chopped
  • 1 inch ginger, grated
  • ¼ cup chopped coriander leaves
  • ½ tsp ajwain seeds
  • ½ tsp cumin seeds
  • Salt to taste
  • Oil for deep frying


  • Rinse the chana dal in water and soak it for 4-5 hours.
  • Drain the water and grind the dal to a coarse paste. You can use a food processor or a blender for this.
  • Add the chopped green chillies, grated ginger, chopped coriander leaves, ajwain seeds, cumin seeds, and salt to the ground dal. Mix well.
  • Heat oil in a deep frying pan over medium-high heat.
  • Take a small portion of the dal mixture and shape it into a small patty or ball.
  • Carefully drop the patty/ball into the hot oil and fry until golden brown.
  • Remove from the oil with a slotted spoon and place it on a paper towel to remove excess oil.
  • Serve hot with chutney or tomato ketchup.