Masoor dal patties served with a ginger, garlic and green chilli chutney.
Badeel Recipe by Chef Ajay Chopra

- Indian


- 2

Cooking Time

-10 Min


- Medium

Preparation Time

- 10 Min


  • FOR Badeel
  • 1 cup Masoor dal
  • 3 inch ginger
  • 4 garlic cloves
  • 4 green chillies
  • Water
  • 2 onions
  • 1 tbsp oil
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp gram masala powder
  • Salt
  • 1 tsp coriander powder
  • 1 tsp coriander leaves
  • ½ litre oil


  1. 1

    Make rough paste of overnight soaked masoor dal in a blender.
  2. 2

    Heat oil in a pan and add ginger, garlic cloves, green chillies, water, onions, oil, turmeric powder, red chilli powder, gram masala powder, salt, coriander powder and sauté.
  3. 3

    Make a paste of ginger, garlic and green chilli in a blender, add in the pan and fry.
  4. 4

    Add masoor dal paste, chopped coriander and fry till dal is done.
  5. 5

    Grease a tray with oil, spread badeel mixture on it and let it cool in a refrigerator.
  6. 6

    Cut diamond shape pieces of Badeel and deep fry.
  7. 7

    For chutney add Coriander leaves, garlic cloves, onion, green chillies, lemon juice, salt, cumin powder and mix well.
  8. 8

    Serve hot Badeel with chutney.
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About Chef

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Ajay Chopra


Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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Northern Flavours | Northern Flavours - Season 3 |
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