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Dal Pakwan Samosas

Dal Pakwan Samosas

Cooking Time

Preparation Time : 135

Cook Time : 20

Total Time : 155

Ingredients

Serves 4

  • Chana dal 1 cups

  • Salt 2 tsp

  • Red Chili Powder 1/2 tsp

  • turmeric powder 1/4 tsp

  • Black Pepper powder 1/4 tsp

  • Amchoor Powder 2 pinch

  • Jeera 1/2 tsp

  • Water 1 cups

  • Oil 1 tsp

  • Maida 1/2 cups

  • Whole Wheat Flour 1/2 cups

  • Oil or Ghee 1 tbsp

  • Ajwain 1 pinch

  • Roasted Jeera 1/4 tsp

  • Cold Water,as needed 1 cups

  • Oil for deep frying 2 cups

  • Finely Chopped Onion 2 tbsp

Directions

  • 01

    Wash and soak the dal for 2 hours minimum.

  • 02

    Wash and soak the dal for 2 hours minimum

  • 03

    In a pressure cooker add little water.

  • 04

    Add the dal,salt to taste ,red chilli powder, haldi.

  • 05

    Keep the water level just 1 cm above the dal.

  • 06

    Water is added less as dal has to be quite thick and moisture has to be less.

  • 07

    Pressure cook on full flame for 3 whistles.

  • 08

    Let the pressure release on its own.

  • 09

    Heat 1 teaspoon oil and jeera in it  and Let it splutter.

  • 10

    Pour over the dal.

  • 11

    Sprinkle black pepper powder and amchoor.

  • 12

    Mix it all gently.

  • 13

    Spread the dal in a plate so that it cools down and becomes thick.

  • 14

    For the Samosa Pakwan cover Take the flours, salt ,jeera and ajwain in a bowl

  • 15

    Add the ghee and Lightly work it into the flour mixture.

  • 16

    By adding water little by little, knead a tight dough.

  • 17

    Cover and let it rest for 15 minutes.

  • 18

    Make equal size small balls.

  • 19

    Roll out like rotis.

  • 20

    With a sharp knife cut into two parts.

  • 21

    Take one part and make a cone.

  • 22

    Place a little dal and little of the  very finely chopped onion in the center.

  • 23

    Fold it like samosas and seal the edges by applying little water and pressing .

  • 24

    Ready all samosas similarly.

  • 25

    Deep fry the samosas in hot oil,but on low flame, so that they are cooked well and get crunchy too.

  • 26

    Fry till golden brown and Drain on a sieve to remove excess oil.

  • 27

    Serve hot with  chutney

  • 28

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

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