Chana Dal Samosa is origin from the city of surat, Gujarat. It is made with spicy, sweet, and sour chana dal stuffing. It is also called patti samosa, where the outer layer of samosa is made with samosa patti. Here we have shown how to make the Patti at home! So you have a dish completely prepared from scratch. Gujarati Chana Dal Samosa tastes great with its special coriander-mint samosa chutney along with Tea. Do try this easy recipe of patti samosa and enjoy it with your friends and family.
The key to making crispy chana dal samosa at home are:
- Chana dal stuffing should be dry. If your stuffing was slightly wet, then add roasted gram flour and make it dry for crispy samosa.
- I have used maida for making samosa patti, but you can use equal proportions of wheat and plain flour to prepare the dough
- Samosa patti or sheet can be deep freeze after it has been rolled and fired for 30 -45 secs each.
- deep fry the samosa always on low to medium flame. deep-frying them on the high flame can cause them to turn dark brown with the outer cover and raw with the stuffing.
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Recipe card for chanadal samosa
For chana dal stuffing
- ½ cup boiled chana dal
- 2 tbsp oil
- 1 tsp jeera
- ½ tsp fennel seeds
- Pinch of hing
- 1 tbsp white sesame seeds
- 2 medium size chopped onion
- 1 tbsp ginger-garlic paste
- 2 chopped green chilli
- 1 tsp red chilli powder
- 1 tsp coriander powder
- ½ tsp garam masala
- Salt to taste
- 3 tbsp dry coconut
- ¼ cup grated raw mango
- 2 tbsp chopped mint leaves
- ½ cup chopped coriander leaves
- 1.5 tbsp sugar
- 1 tsp chopped cashew
- 1 tsp chopped raisins
- ½ tsp lemon juice
For samosa patti
- 2 cup maida all purpose flour
- Salt to taste
- 2 tsp oil
- ¾ cup water or as require
- Dry flour for rolling
For samosa chutney
- 1 cup coriander leaves
- ¼ cup mint leaves
- 2 tbsp sugar
- Salt to taste
- ½ tsp lemon juice
- ½ cup samosa stuffing
- Water to grind
Making chana dal stuffing
- Wash Chana Dal 2-3 times and soak it for 4 hours in water.
- Drain the water and pressure cook it for 1 whistle using 1 cup or enough Water, Salt & pinch Turmeric Powder.
- After 1 whistle turns off the flame and allow the pressure to release on its own.
- Chana dal will be cooked but will be firm & not mashed in texture. Drain water from it.
- Now heat oil in the pan, add jeera, fennel seeds, hing, and white sesame seeds. Sauté for a minute.
- Add chopped onion, ginger-garlic paste, and chopped green chilli. Sauté till onion become translucent.
- Lower the flame and add red chilli powder, coriander powder, garam masala, and salt. mix well.
- Then add dry coconut and grated raw mango. Mix well and cook till the mixture is completely dry.
- Remove from heat, and add mint leaves, coriander leaves, sugar, cashews, raisins, boiled chana dal, and lemon juice. Mix well.
- Chana dal stuffing is ready for samosa.
Making samosa patti
- For Samosa Patti dough, take Maida/All Purpose Flour, Salt & Oil in a big bowl.
- Mix everything well & then use water to knead the soft dough like Paratha. I used ¾ Cup Water approx.
- Smoothen the dough using little bit of oil. Cover & let the dough rest for 20 mins.
- After 20 min check the dough and knead it for 1 min and then make equal size balls.
- For layered roti, roll 1 ball in to thin roti shape, keep aside and then roll one more ball.
- Now apply a layer of oil on one roti and then place the second rolled roti over it.
- Then press the roti so it sticks and then using maida roll roti as thin as possible.
- Now lightly roast the rotis on both sides on low flame till bubbles appear. It takes approx 30 sec on one side. Once bubbles appear turn it over and roast on another side.
- Separate both sheets and keep them aside Once done put roti in a casserole to avoid its drying
Making chana dal samosa
- cut the roti into 4 parts by cutting cross Or you can shape samosa from long shaped patti also .
- Prepare Maida slurry by mixing 2 Tbsp Maida with ¼ cup of water.
- Now apply a light layer of slurry on the outer side of patti (arc shape).
- Fold the edges and prepare a cone. Lightly press the edges so it seals and then fills the cone with stuffing. Handle the cone with light hands so it doesn't break.
- Apply a little layer of maida slurry on top edges and seal the samosa.
- Prepare the remaining samosa in the same way.
- Or for the samosa patti folding technique, please refer to the video.
- For samosa frying, heat oil in pan; reduce the flame to low and fry samosas in batches of 5-6.
- Keeping flame from low to medium fry till samosas are golden brown in colour. Don't hurry while frying samosa and don't fry on high flame.
- Once samosas are golden brown take them out into the wire rack.
- Gujarati Chana Dal Samosas are ready. Serve it with special samosa chutney.
Making samosa chutney
- In a mixture jar, add coriander leaves, mint leaves, sugar, salt, lemon juice, and samosa stuffing. Add little water and grind it coarse.
- Special samosa chutney is ready to serve.
- pressure cook dal on medium heat so it will properly be cooked.
- dry chana dal properly before adding into stuffing.
- knead the soft and smooth dough for the samosa sheet.
- roll thin roti for samosa sheet.
- cook samosa sheet 30 sec on each side.
- maida slurry helps to stick to the edges of samosa.
- fry samosa on medium flame.