Wash and soak the dal for 2 hours minimum.
Wash and soak the dal for 2 hours minimum
In a pressure cooker add little water.
Add the dal,salt to taste ,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 jeera in it and Let it splutter.
Pour over the dal.
Sprinkle black pepper powder and amchoor.
Mix it all 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
Add the ghee and 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.
Roll out like rotis.
With a sharp knife cut into two parts.
Take one part and make a cone.
Place a little dal and little of the 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
Generally Either Yellow moong dal or Chana dal or Green moong or all 3 are served with Pakwans.
