Dal Channa Samosas

Dal Channa Samosas

Dal Channa Samosas 

dal channa samosas are a popular Pakistani & Indian vegetarian / vegan snack. Perfect for tea time with green chutney or raita on the side.  
 Course Appetizer, Snack
 Cuisine Pakistani
 Prep Time 1 hour
 Cook Time 30 minutes
 Soaking Time 6 hours
 Servings 12 people
 Calories 150 kcal


  • ½ cup chana dal 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. Stovetop Instructions:
    Soak the chana daal in water for about 6-7 hours. Drain the soaking liquid, and place in a pot with 1 - 1 1/2 cups water. Bring to a boil and let dal cook for about 15 - 20 minutes till soft. Drain out all the water, and cool completely.
  2. Pressure Cook Instructions: Soak the chana dal for about 30 minutes. Pressure cook with 1/2 - 1 cup water for 15 - 18 minutes with a quick release. Drain out all the water, and cool it completely.
  3. Heat oil in a pan and once it’s hot, add the cumin seeds and let them cook for about 30 seconds till they splutter. 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 pattand 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.

Recipe Notes

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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