Rajkot Breakfast | Dal Pakwan Samosa is a street food breakfast sold on the streets of Rajkot. It is a fusion of Sindhi and Punjabi cuisine.
The A to Z series of Breakfast on the Streets of India has brought to the alphabet R. I have chosen to cook Dal Pakwan Samosa, a trendy breakfast in Rajkot. Rajkot is a city in the western Indian state of Gujarat. It is the fourth largest city in Gujarat and is very popular for its street food.
Dal Pakwan Samosa is a dish, mainly with three different dishes. Dal, Pakwan and Samosa Dal Pakwan is a very popular Sindhi Breakfast whereas Samosa is a fried pastry from Punjab. The street hawkers of Rajkot have made a delicious fusion of these two cuisines and come up with this unique breakfast. This plate has a burst of flavours, each bite has a different flavour. It’s hard for me to explain, but seriously you have to try this one.
Ingredients to make Dal Pakwan Samosa
To make Dal Pakwan Samosa we need –
Pakwan: Pakwan is fried bread, that is flat and crisp. Pakwan is made with all-purpose flour, though we can make it healthy by adding equal portions of wheat flour. Cumin seeds or carom seeds add a good flavour to the pakwan. Some people like to add both, you can use what you like or you can skip it too. I prefer carom seeds as they help to aid digestion. It is crispbread and we can store it for 2-3 days.
Samosa: A samosa is a fried or baked pastry with a savoury, spicy filling. Spicy potato filling makes it really delicious.
Onions, finely chopped
Coriander Leaves, chopped
Red Chilly Powder
How to make Dal Pakwan Samosa
Let us gather all the components that go into making this unique breakfast. Now –
Crush the Pakwan with your hands, and place it on a serving plate.
Next spread a layer of the cooked Dal.
Now place a samosa over this daal, alternatively, we can break the samosa into pieces too.
Sprinkle chutneys, masala peanuts, and onions.
Now sprinkle all the spices, squeeze some lemon juice and finally garnish with coriander leaves.
The vendors in Rajkot serve the Dal Pakwan combo with –
Dal Pakwan Samosa are three individual dishes, so play around with serving options
Make a Pakwan Pizza.
How about some chat! Break the pakwan into pieces, top with some dal, add boiled potatoes, chopped tomatoes, chopped cucumber and drizzle yoghurt & chutneys. Finally, top with sev and pomegranate pearls.
Make a taco of pakwan. While frying the pakwan, fold it like a taco. Fill in the taco with dal and samosa pieces. Add spices, tempering, chutneys and accompaniments.
There are different ways to serve the Samosa
You can even make a Samosa Kadi Chat
Storage Suggestions for Dal Pakwan Samosa
Pakwan has a good shelf life. Store it for 3-4 days, without refrigerating it. Place it in an airtight box.
Store the dal in the refrigerator for two about days, but it can be in the freezer for a longer time.
Single fry the samosa and store either in the refrigerator or in the freezer.
Rajkot Breakfast | Dal Pakwan Samosa
- Pan / Kadai / Wok
- Pressure Cooker
- Slotted Spoon
- Mixing Bowls
- 1 1/2 cups Channa Dal / Bengal Gram
- 1/2 tsp Turmeric Powder
- Salt to taste
- 1 Potato cubed optional
- 2 cups All-Purpose Flour
- 1/4 tsp Carom Seeds / Cumin Seeds optional
- 3 tbsp Ghee
- Salt to taste
- Oil for deep frying
- 2 cups Maida
- ½ Oil warm
- ½ tsp Carom Seeds
- Salt to taste
- 2 cups Potatoes boiled, mashed
- ½ cup Green Peas boiled
- 3 tbsp Oil
- 1 tsp Cumin Seeds
- ½ tsp Red Chilly Powder
- ½ tsp Dry Mango Powder
- ¼ tsp Black Pepper
- ¼ tsp Garam Masala
- ¼ tsp Black Salt
- ¼ tsp Cumin Powder roasted
- ¼ tsp Coriander seeds
- ¼ cup Coriander leaves
- A handful of Cashews and Raisins optional
- Mint Leaves
- Salt to taste
- Imli ki Khatti Meethi Chutney
- Hari Chutney
- Lassan ki Chutney
- Masala Peanuts
- Onions finely chopped
- Coriander Leaves chopped
- Lemon Wedges
- Red Chilly Powder
- Chaat Masala
- Wash and soak the dal for 2-3 hours.
- Drain the water and add it to a pressure cooker.
- Add turmeric powder, salt and potato if used.
- Add about 3 cups water and pressure cook for 1 whistle.
- Simmer for 3-4 minutes and then switch off the flame.
- The dal should cook, but do not overcook. Each grain of dal should be visible.
- Cook for another 5-7 minutes, so that the dal is slightly thick. You can press the potatoes to blend with the dal.
- Sieve all-purpose flour.
- Add either cumin seeds or carom seeds. I prefer carom. seeds.
- Add salt to taste.
- Rub in the ghee, so as to resemble bread crumbs.
- Now gradually add water and bind a dough.
- The dough should neither be soft nor hard.
- Cover and let it rest for 15 minutes.
- Make small balls from the dough.
- Roll each ball into a 6″ disc.
- Prick with a fork .
- This will prevent pakwans from puffing up.
- Heat oil and fry one pakwan at a time, pressing downwards while frying. Adjust the flame from medium to slow and vice versa.
- Fry to a nice crisp and golden pakwan.
- Drain with a perforated spatula.
- Serve right away or cool to store.
- They can be stored for 3-4 days in an airtight container.
- Sift the flour.add salt and carom seeds..
- Add oil.
- Knead into a semi soft dough.
- Leave it for about 20 mins.
- Heat oil.
- Addcumin seeds.
- Add all the spices and roast them for a few minutes .
- Add potatoes and peas and rest of the ingredients.
- Mix well.
Making the Samosa
- Roll out the dough in small thin round chapatis.
- Cut them into half.
- Make a cone.
- Add the stuffing.close with the help of water.
- Deep fry on medium flame till crisp and golden.
Assembling the Dish
- Crush the Pakwan with your hands , and place in a serving plate.
- Next spread a layer of the cooked Dal.
- Now place a samosa over this daal, alternatively we can break the samosa into pieces too.
- Sprinkle chutneys , masala peanuts, onions .
- Now sprinkle all the spices, and finally garnish with coriander leaves.
Let’s check the Breakfasts that I have already posted in this series.
A -Z Breakfast on Indian Streets