Khandelwal Namkeen Chana Dal

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  • Authentic taste of Ratlam
  • A brand to remember since 1968
  • Shelf life of 45 days
  • Crispy hot-and-sour savoury
  • Festive namkeen
  • Helps lower cholesterol
  • Good for diabetics
  • Low in fat
  • Easy to digest
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Rs. 148.00
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The authentic taste of Ratlam

Fifty years ago, Ratlam was a small city and outsiders had to travel deep inside to visit the main market and savour its famed namkeen. To bridge this gap, Manmohan Khandelwal set up a savoury shop in the outskirts in 1968. He mastered the art of making world-famous Ratlami snacks early in his career. Today, his brand of savouries...

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About Khandelwal Namkeen, Ratlam

The authentic taste of Ratlam

Fifty years ago, Ratlam was a small city and outsiders had to travel deep inside to visit the main market and savour its famed namkeen. To bridge this gap, Manmohan Khandelwal set up a savoury shop in the outskirts in 1968. He mastered the art of making world-famous Ratlami snacks early in his career. Today, his brand of savouries known as Khandelwal Namkeen is an important part of the rapidly expanding city and its rich food heritage.

Everything about Khandelwal Namkeen spells tradition and authenticity. Customers have come to love and trust the ISO-2000 certified brand for maintaining the same taste and flavour over the years. Beginning with popular items such as Ratlami sev and khatha mitha mixture, the brand today manufactures around 500 kg of a multitude of savouries every day with the help of highly skilled and trained man power. Khandelwal’s nephews Nitinand Ankush are now at the helm, engaged in carrying forward his legacy.

 

Specialities

 

The company has expanded its product range to include specialities such as double laung moti, double laung hing sev, poha sev, lahsun sev, khatha mitha mix, podhina mix, charkha mix, navarang mix, tasty red chilli, podhina tasty, fariyali sabudana, dollar chana, podhina dal, tomato sev, pineapple sev, maggi sev, chocolate sev, podhina sev, lahsun gathiya, and Bhavnagri gathiya. With each of these filled with authentic flavours of the famed city of Ratlam, customers are sure to taste delicious satisfaction with Khandelwal Namkeen.

Specifications of Khandelwal Namkeen Chana Dal

PRODUCT DESCRIPTION

Khandelwal Namkeenoffersone of the most popular North-Indian snacks through its lip-smacking chana dal. This delicious namkeen is usually prepared at home during festivals such as Holi and Diwali or for plain everyday munching. To make Khandelwal Namkeen Chana Dal, split Bengal gram is deep-fried to a perfect crispness and seasoned with spices and salt. This spicy, tangy, and crunchy savoury is loved by all and famously referred to as chana dal chaat.

FEATURES
  • Crispy hot-and-sour savoury
  • Festive namkeen
HEALTH BENEFITS
  • High in fibre
  • Helps lower cholesterol
  • Very low glycemic index, good for diabetics
  • Source of zinc, folate, calcium, and protein
  • Low in fat, most of it polyunsaturated
  • Easy to digest
SHELF LIFE & STORAGE
  • Shelf life of 45 days
  • Store in an airtight container at room temperature 
INGREDIENTS
  • Split Bengal gram
  • Red chilli powder
  • Garam masala
  • Other spices
  • Edible oil
Priyanka's Serving Ideas

Instant KhastaKachori

Ingredients:-

  • Khandelwal Namkeen Chana Dal – 1 cup
  • Garlic – 5-6 cloves
  • Coriander seeds – ­1tsp
  • Fennel seeds – 1 tsp
  • Astafoedia –  1tsp
  • Flour – 2 cups
  • Oil – 4 tsp
  • Refined flour – 2 cups
  • Salt – ½ tsp

Preparation:-

  • Grind Khandelwal Namkeen Chana Dal to a coarse powder along with garlic cloves
  • Heat 2 tsp oil in a pan; add coriander seeds, fennel seeds, and astafoedia
  • Remove the seasoning from heat as soon as you get an aroma
  • Add the seasoning to the chana dal-garlic mix
  • Prepare slightly hard dough using refined flour, water, oil, and salt
  • Make small balls of the dough
  • Use the palms to slightly flatten the balls
  • Fill the centre of each disc with chana dal-garlic mix
  • Carefully bring the edges to the centre and seal the disc by pressing with the thumb. The sealed disc will resemble a pouch
  • Deep-fry the filled discs and serve hot
Serving Tips
  • Mix with chopped onions and tomatoes to make chaat
  • Garnish poha (flattened rice dish) or pulao
  • Crush and use in dhokla or handwa  (Gujarati dishes) for extra crunch and nutrition
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