Name: Dal Pakwan Samosas recipe by Anju Bhagnari at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: For the Dal : Split bengal gram(Chana dal) 1 cup; Salt to taste; Red chilli powder 1/2 teaspoon; Turmeric 1/4 teaspoon; Black pepper powder 1/4 teaspoon; Dry mango powder/Amchoor powder 2 pinches; Cumin seeds 1/2 teaspoon; Water as needed; Oil 1 teaspoon; For the Pakwan/ Samosa; All purpose flour(Maida) 1/2 cup; Whole wheat flour 1/2 cup; Oil or ghee 1 tablespoon; Carom seeds a pinch; Roasted cumin 1/4 teaspoon; Salt to taste; Cold water for kneading as needed; Oil for deep frying as needed; Finely chopped onion 1 tablespoon; To serve- Mint tamarind chutney

Ingredients Serving: 4

For the Dal : Split bengal gram(Chana dal) 1 cup
Salt to taste
Red chilli powder 1/2 teaspoon
Turmeric 1/4 teaspoon
Black pepper powder 1/4 teaspoon
Dry mango powder/Amchoor powder 2 pinches
Cumin seeds 1/2 teaspoon
Water as needed
Oil 1 teaspoon
For the Pakwan/ Samosa
All purpose flour(Maida) 1/2 cup
Whole wheat flour 1/2 cup
Oil or ghee 1 tablespoon
Carom seeds a pinch
Roasted cumin 1/4 teaspoon
Salt to taste
Cold water for kneading as needed
Oil for deep frying as needed
Finely chopped onion 1 tablespoon
To serve- Mint tamarind chutney

Instructions

Wash and soak the dal for 2 hours or overnight.
In a pressure cooker add little water.
Add the dal,salt,red chilli powder, turmeric.
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 for tempering the dal.
Add cumin seeds.
Let it splutter.
Pour over the dal.
Also, 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 ,cumin seeds and carom seeds in a bowl.
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.
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 .
Prepare 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.
Drain on a sieve to remove excess oil.
Serve hot with tamarind chutney

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