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
- 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.
- 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.
- 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.
- Add the cooked chana daal and cook for a few minutes till the water dries out.
- Add spices (salt, red chili powder, turmeric), followed by coriander leaves and green chilies.
- Sprinkle with garam masala in the end.
- Take flour in a small bowl and add water to make a paste. This paste will be used to seal the samosas.
- Take a samosa wrapper (samosa patti) and put about 2 teaspoons of the chana daal filling. Fold into a samosa shape.
- 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.
Image Credits: paka dey