Dal Pakwan Samosas - Plattershare - Recipes, food stories and food lovers

Dal Pakwan Samosas

Recipe by Anju Bhagnari
4 from 1 vote
Served As Snacks
Diwali is all about delicious sweets. But just after a day of stuffing ourselves with all types of sweets, the taste buds start craving for something savory for a change. Many times visiting guests also straight away refuse sweets saying they have had Enough already. Better to keep a few savory snacks in the menu as well to break the monotony. Here, I have taken our traditional Sindhi Dal Pakwan and turned them into easy to serve finger food.
Prep Time 2 hrs
Cook Time 40 mins
Total Time 2 hrs 40 mins
Cuisine Asian, Indian
Recipe Category Vegetarian
Servings 4


  • For the stuffing-1 cup Chana dal
  • 1 teaspoon salt
  • 1/2 teaspoon Red chilli powder
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon Black pepper powder
  • 2 pinches Amchoor powder
  • 1/2 teaspoon Jeera
  • 1 cup water or as needed
  • 1 teaspoon Oil
  • For the Pakwan / Samosa cover -1/2 cup Maida
  • 1/2 cup Whole wheat flour
  • 1 tbsp Oil or ghee
  • 1 pinch Ajwain
  • 1/4 teaspoon Roasted jeera
  • 1/2 teaspoon Salt
  • 1 cup cold water or as needed
  • 2 cups Oil for deep frying
  • 1 tbsp Finely chopped onion
  • cup Mint tamarind chutney


  • Wash and soak the dal for 2 hours minimum.
  • In a pressure cooker add little water.
  • Add the dal,salt,red chilli powder, haldi.
  • Keep the water level just 1 cm above the dal.
  • Water is added less as dal has to be quite thick and moisture has to be less.
  • Pressure cook on full flame for 3 whistles.
  • Let the pressure release on its own.
  • Heat 1 teaspoon oil and add jeera to it and Let it splutter.
  • Pour over the dal.
  • Sprinkle black pepper powder and amchoor and mix the dal very gently.
  • Spread the dal in a plate so that it cools down and becomes thick.
  • For the Samosa Pakwan cover, Take the flours, salt ,jeera and ajwain in a bowl and add the ghee.
  • Lightly work it into the flour mixture.
  • By adding water little by little, knead a tight dough.
  • Cover and let it rest for 15 minutes.
  • Make equal size small balls and Roll out like rotis.
  • With a sharp knife cut into two parts.
  • Take one part and make a cone.
  • place a little dal and very finely chopped onion in the center.
  • Fold it like samosas and seal the edges by applying little water and pressing .
  • Ready all samosas similarly.
  • Deep fry the samosas in hot oil,but on low flame, so that they are cooked well and get crunchy too.
  • Fry till golden brown and Drain on a sieve to remove excess oil.
  • Serve hot with chutney
    Dal Pakwan Samosas - Plattershare - Recipes, food stories and food lovers
  • Alternately, To avoid frying, Bake in a preheated oven at 200 degrees for 10 to 12 minutes with both rods on.


Generally Either Yellow moong dal or Chana dal or Green moong or all 3 are served with Pakwans
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diwalidiwali fooddiwali snacksfinger foodindian snackssamosa

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Anju Bhagnari
Anju Bhagnari

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