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Chana dal samosa is made with boiled chana dal stuffing, spiced up with onions, coconut, raisins and a variety of spices. This stuffing is wrapped in a Samosa Patti and deep fried to perfection. It is not difficult to make chana dal samosa at home. Learn the steps from my easy recipe.

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KEY TAKEAWAYS

Chana dal samosa is very easy to make and is a perfect tea-time snack item for any evening.
Serve it with tomato ketchup, date-tamarind chutney, mustard sauce, or just with a cup of hot tea or coffee.

Chana dal samosa tastes slightly spicy, tangy, sweet, and earthy.
Other similar recipes are aloo samosa, vegetable samosa, and moong dal samosa.

The Ingredients:

To make the samosa stuffing:

½ cup chana dal (boiled)
1 tsp cooking oil
¼ tsp cumin seeds
¼ tsp fennel seeds
¼ tsp asafetida (hing)
8 curry leaves (torn)
2 pieces onions (medium size, chopped finely)
2 tbsp dry coconut
2 tsp raisins (about 15 to 20 pieces)
½ tsp ginger and chili paste
12 mint leaves (torn)
¼ tsp turmeric powder
1 tsp red chili powder
½ tsp coriander seed powder
½ tsp cumin seed powder
½ tsp Punjabi garam masala
¼ tsp dry mango powder (amchur)
1 tsp sugar (optional)
¼ cup fresh coriander
½ lemon juice
Salt to taste

To wrap the samosa stuffing:

Samosa Patti (as many required)

To make the wheat paste:

2 tsp wheat flour
4 tbsp water

To fry the samosas:

Cooking oil (an adequate amount)

We received a boxful of sweets and samosas during Diwali from my brother. All were made at home by my brother’s wife. I was touched by the gesture. The recipe of the samosas felt unique and raised my interest. I called them back later to thank them and also ask for the recipe for the samosas from my brother’s wife. She happily shared it with me. I recreated them in my kitchen the following weekend.

My husband said that the samosas had a “festive” touch, and both my sons were happy that it came to them as a “gifted” recipe. Now, this dish is our go-to for small celebrations. That surprise reminded me that gifts don’t always sparkle—they sometimes sit quietly in corners, folded, filled with ingredients, and waiting to become memories on your plate.

How to Make Chana Dal Samosa? (Step by Step Guide with Images)

Step 1: To make the stuffing for the chana dal samosa, heat 1 tsp of cooking oil in a pan on a low to medium flame. When the oil is hot, put ¼ tsp of cumin seeds and ¼ tsp of fennel seeds in it. Let them crackle.

Step 2: Now, add ¼ tsp of asafetida (hing) and 7 to 8 pieces of torn curry leaves to it. Mix everything nicely and let them cook for about half a minute.

Step 3: Then, add 2 pieces of medium-sized onions, chopped finely to the fried spices. Sauté the onion nicely until all of its moisture is gone. This will take you about 2 to 3 minutes. Continue stirring so that the color of the onions changes slightly.

Step 4: At this stage, add 2 tbsp of dry coconut and 2 tsp, or about 15 to 20 pieces, of raisins to it. Follow it up with ½ tsp of ginger and chili paste along with 12 torn mint leaves. Mix everything very nicely.

Step 5: When done, add all the powdered spices such as ¼ tsp of turmeric powder, 1 tsp of red chili powder, ½ tsp of coriander seed powder, ½ tsp of cumin seed powder, and ½ tsp of Punjabi garam masala powder to the ingredients in the frying pan. Mix them all very nicely and cook for about a minute or so.

Step 6: Now, add ½ cup of boiled chana dal to it and mix nicely. Cook it for another couple of minutes so that even the little bit of moisture left in the chana dal is gone.

(Pro tip: To boil the chana dal to perfection, soak them in water for 2 minutes, strain the water, and then boil them in a pressure cooker on a medium flame for just up to two whistles with a little bit of salt and turmeric powder. When done, strain the water and keep it in a bowl aside to dry properly).

Step 7: At this stage, add ¼ tsp of dry mango powder (amchur) and 1 tsp of sugar to it. Mix them nicely with the ingredients.

(Pro tip: If you add sugar to the samosa stuffing, it will help maintain a lovely balance in the taste. However, it is optional and can be skipped).

Step 8: Now, add ¼ cup of fresh coriander to it along with the juice of half a lemon. Mix them nicely with the other ingredients.

Step 9: Finally add salt to taste, give it a final mix and your chana dal samosa stuffing is ready to fill. Switch off the gas stove and remove the pan to let the stuffing cool down a bit at room temperature.

Step 10: Now, take one Samosa Patti, fold one corner with the end slightly extending outward, as shown in the figure. Fold it again to make a cone.

Step 11: Put a spoonful of stuffing in the cone. Press and fill the cone with as much stuffing as possible. Fold the remaining part of the Samosa Patti.

Step 12: Now, apply some wheat paste on the end part and fold it to make a beautiful samosa. Repeat steps 10 and 11 to make all the samosas and keep them on a plate aside to fry.

Step 13: Now, heat an adequate amount of cooking oil in a kadai on a high flame. When the oil is sufficiently hot, reduce the flame to medium to high and release the samosas in it very carefully. Flip and fry them nicely.

(Pro tip: Release the samosas gently from one side of the kadai. This will prevent hot oil from splashing on you).

Step 14: Flip and fry the samosas until they turn golden brown. Remove them to a bowl when done.

Step 15: Your tasty and spicy homemade chana dal samosa is now ready to enjoy. Serve them hot with green chilies, tomato ketchup, and a combination of tamarind and date chutney.