How to make Saankhein - A traditional delicacy thats particulary relished on Holi.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Split green gram skinless (dhuli moong dal) (मूंगदाल धुली)

Cuisine : Indian

Course : Snacks and Starters

Saankhein Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Saankhein checkout Dal Kabab. You can also find more Snacks and Starters recipes like Phal Subz Seekh, Chicken Cutlets in Lettuce Wraps, Angoori Prawns, Cheese and Herb French Toast.

Prep Time : 3.30-4 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Saankhein Recipe

  • Split Bengal gram (chana dal) soaked 1 cup

  • Split green gram skinless (dhuli moong dal) soaked 1/3 cup

  • Split black gram skinless (dhuli urad dal) soaked 1/3 cup

  • Split pigeon pea (toor dal/arhar dal) soaked 1/3 cup

  • Asafoetida 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Soda bicarbonate 1/2 teaspoon

  • Carom seeds (ajwain) 2 teaspoon

  • Salt to taste

  • Oil to deep fry


Step 1

Grind the dals to a coarse mixture. Do not use water. Mix in asafoetida, red chilli powder, soda bicarbonate, ajwain and salt and mix well.

Step 2

Shape the dough into small but slightly flat rounds. Heat sufficient oil in a kadai. Fry the wadas in hot oil, without over crowding the kadai.

Step 3

Fry till brown and crisp. Drain on absorbent paper. Serve hot with green chutney.