Dal Pakwan Samosas
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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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Ingredients
- 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 tablespoon 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 tablespoon Finely chopped onion
- cup Mint tamarind chutney
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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.
Notes
Generally Either Yellow moong dal or Chana dal or Green moong or all 3 are served with Pakwans
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