Dal Pakwan Samosas

Dal Pakwan Samosas - Plattershare - Recipes, food stories and food lovers
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.
4 from 1 vote
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Prep Time2 hours
Cook Time40 minutes
Total Time2 hours 40 minutes
Served As: Snacks
Recipe Cuisine Type: Asian, Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4


  • 1 cup Chana Dal or stuffing for the stuffing
  • 1 tsp Salt or as per taste
  • 1/2 tsp red chili powder
  • 1/4 tsp Turmeric Powder
  • 1/4 tsp Black Pepper Powder
  • 2 pinches Dry Mango Powder
  • 1/2 tsp Jeera
  • 1 cup Water or as needed
  • 1 tsp Oil
  • 1/2 cup Refined flour for the pakwan samosa cover
  • 1/2 cup Whole Wheat Flour
  • 1 tbsp Desi Ghee or oil oil or
  • 1 pinch Ajwain
  • 1/4 tsp Jeera roasted
  • 1/2 tsp Salt or as per taste
  • 1 cup Cold Water or as needed
  • 2 cup Oil for deep frying
  • 1 tbsp Onion finely chopped
  • cup Tamarind Chutney or mint mint


  • 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.

Recipe Notes

Generally Either Yellow moong dal or Chana dal or Green moong or all 3 are served with Pakwans

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4 from 1 vote

Anju Bhagnari
Anju Bhagnari

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