Soak chana dal for 3 hours, drain, and grind coarsely with minimal water.
Mix ginger paste, chopped green chili, crushed coriander seeds, fennel seeds, red chili powder, and salt.
Shape into thick patties and flash-fry in hot oil until pale golden; remove and drain.
Slice each patty into strips and deep-fry again on medium flame until golden brown and very crisp.
Serve hot with green chutney.