Chana Dal Samosa


Samosas are a popular snack food in Pakistan. This is a vegetarian version of the samosa with a spicy chana dal filling.


  • ½ cup chana daal or split bengal gram
  • 2 tablespoons oil
  • ½ teaspoon cumin seeds
  • 1 onion, chopped
  • Salt, to taste
  • ½ teaspoon red chili powder
  • ¼ tsp turmeric
  • 4 tablespoons coriander leaves, chopped
  • 2 green chilies, chopped
  • ½ teaspoon garam masala
  • 2 – 3 tablespoons flour
  • Water, as required
  • Samosa wrappers / patti
  • Oil, for deep frying


  1. Soak the chana daal in water for about 6-7 hours. Drain the water and then cook it in either a pressure cooker or simple saucepan.
  2. If cooking in a pressure cooker, it will be ready in about 3 – 4 whistles and, if cooking in a saucepan it will be tender in about 10 – 15 minutes. Drain out all the hot water, and cool it completely.
  3. Heat oil in a pan and once it’s hot, add the cumin seeds and let it cook for about 30 seconds till it splutters. Add onion and cook till it changes color.
  4. Add the cooked chana daal and cook for a few minutes till the water dries out.
  5. Add spices (salt, red chili powder, turmeric), followed by coriander leaves and green chilies.
  6. Sprinkle with garam masala in the end.
  7. Take flour in a small bowl and add water to make a paste. This paste will be used to seal the samosas.
  8. Take a samosa wrapper (samosa patti) and put about 2 teaspoons of the chana daal filling. Fold into a samosa shape.
  9. Heat oil, and fry till the samosas are golden brown and crispy.

Note: The un-fried samosas can be frozen and kept in the freezer for about 2 months, and fried as needed.

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