Crispy Dal Pakwan Samosas: A Savory Diwali Delight
2 hours 40 minutes
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About Crispy Dal Pakwan Samosas: A Savory Diwali Delight
Craving a savory Diwali treat? These crispy Dal Pakwan Samosas offer a delicious departure from traditional sweets, bringing a unique twist to your festive celebrations.Imagine spiced chana dal (split chickpeas) nestled within a flaky, golden-brown pastry. This innovative recipe transforms the classic Sindhi Dal Pakwan into convenient, bite-sized samosas.The delightful contrast of textures and flavors honors tradition with a modern flair, making these crunchy bites an irresistible addition to any Diwali gathering.
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Recipe Time & More
Prep2 hours
Cook40 minutes
Total2 hours 40 minutes
Ingredients
For the Chana Dal Filling
- 1 cup Split Chickpea split chickpeas
- 1 tsp Salt or to taste
- 1/2 tsp Chili Powder red
- 1/4 tsp Turmeric Powder haldi
- 1/4 tsp Pepper black
- 1 pinch Mango Powder amchoor, dry
- 1/2 tsp Cumin Seeds jeera
- 1 cup Water or as needed
- 1 tsp Oil
For the Pakwan Samosa Dough
- 1/2 cup All-Purpose Flour
- 1/2 cup Whole Wheat Flour whole
- 1 tbsp Ghee or oil
- 1 pinch Carom Seeds ajwain
- 1/4 tsp Cumin Seeds jeera, roasted
- 1/2 tsp Salt or to taste
- 1 cup Water cold, or as needed
For Frying and Serving
- 2 cup Oil for deep frying
- 1 tbsp Onion chopped, finely
- Tamarind Chutney or mint chutney
Instructions
Prepare the Chana Dal Filling
- Wash the chana dal and soak for at least 2 hours. This helps the dal cook evenly and achieve a soft texture.
- In a pressure cooker, add the soaked chana dal, salt, red chili powder, turmeric powder, and a small amount of water (about 1 cm above the dal). Less water ensures a thicker filling.
- Pressure cook over high heat for 3 whistles. Allow the pressure to release naturally. This ensures the dal is fully cooked and tender.
- Heat 1 teaspoon of oil in a small pan. Add cumin seeds and let them splutter. This adds a fragrant, nutty flavor to the filling.
- Pour the tempered cumin seeds over the cooked dal. Sprinkle with black pepper and dry mango powder. Mix gently.
- Spread the dal on a plate to cool and thicken. This helps the samosas hold their shape better.
Make the Pakwan Samosa Dough
- In a large bowl, combine refined flour, whole wheat flour, salt, roasted cumin seeds, and carom seeds. Add the ghee (or oil) and rub it into the flour mixture until it resembles coarse crumbs.
- Gradually add cold water, kneading until a tight dough forms. Using cold water helps create a flakier pastry.
- Cover the dough and let it rest for 15 minutes. This allows the gluten to relax, making the dough easier to roll.
Assemble and Cook the Samosas
- Divide the dough into small, equal-sized balls. Roll each ball into a thin circle.
- Cut each circle in half with a sharp knife.
- Form a cone with each semicircle.
- Fill each cone with a spoonful of the cooled chana dal filling and a pinch of finely chopped onion.
- Fold and seal the edges of the cone to form a samosa, using a little water to help it stick.
- Heat oil in a deep fryer or large pot over medium-low heat. Deep fry the samosas until golden brown and crispy. Lower heat ensures they cook through without burning.
- Drain the samosas on a wire rack or paper towels to remove excess oil.
- Serve the hot, crispy Dal Pakwan Samosas with your favorite chutney, such as tamarind or mint.
- For a healthier option, bake the samosas in a preheated oven at 200°C (400°F) for 10-12 minutes, or until golden brown.
Recipe Notes
Good To Know
- Yellow moong dal, chana dal, green moong dal, or a combination of all three are traditionally served with pakwans.
- For extra crunch and authentic flavor, brush the samosas with a little oil and bake them at 200°C (390°F) for 5-7 minutes after frying.
- Add a small spoonful of finely chopped onions and fresh coriander to the chana dal filling just before sealing the samosas for added freshness and texture.
- If making ahead, fry the samosas until lightly golden, cool, and refrigerate. Re-fry or bake them before serving to restore crispiness.
- Serve with tamarind chutney and sev or crushed papdi for a festive presentation.
Expert Tips
- For a richer flavor, consider adding a pinch of asafoetida to the dal filling.
- Experiment with different chutneys like mint-coriander or spicy garlic chutney for a varied flavor profile.
- If using store-bought samosa wrappers, ensure they are fresh and pliable for easy folding and frying.
Storage Instructions
- Store leftover samosas in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven or air fryer for best results.
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Recipe Nutrition
Calories: 1286kcalCarbohydrates: 53gProtein: 15gFat: 115gSaturated Fat: 17gPolyunsaturated Fat: 29.4gMonounsaturated Fat: 58.8gSodium: 855mgFiber: 8gSugar: 1g
Anju Bhagnari
Articles: 140
5 Comments
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Looks so yummy! Excited to make it.
This is awesome! Can’t wait to cook it.
This is delightful! Thanks for the recipe.
This looks so good! Appreciate the share.
Great recipe! I’m eager to try it.