Dal Pakwan Samosas
About Dal Pakwan Samosas
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.
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Recipe Time & More
Ingredients
- 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
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Instructions
- 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
- 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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Anju Bhagnari
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.