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DAL PAKWAN RECIPE
Dal pakwan recipe, a Sindhi food breakfast fare that consists of a crisp flat bread served along with a tasty chana dal drizzled with sweet and green chutney.
for chana dal:
ghee or oil
chopped or grated ginger
green chilles chopped
red chilli powder
dry mango powder
garam masala powder
Salt as required
for pakwan :
all purpose flour
Water to knead dough as required
Oil for deep frying
for serving :
finely chopped onion
chopped coriander leaves
making chana dal :
Collect all the required ingredients.
Wash the chana dal and soak it for 2 hours in water. Drain and keep aside.
In a pressure cooker add soaked chana dal and 2.5 cups of water.
Pressure cook for 2-3 whistles or until the dal is tender. The dal should be cooked yet separate.
Once the pressure settles down on its own, open the lid.
Check the dal has cooked well yet not mushy.
Boiled dal is ready. Keep aside.
Heat oil or ghee in a kadai.
Once it turns hot, add cumin seeds and asafoetida and allow the cumin seeds to splutter.
Now add chopped ginger and green chilli.
Saute for a minute or two on low flame or till the raw smell of ginger goes away.
The add in chopped tomatoes.
Saute on medium low flame until tomatoes are tender and soft.
Keeping the flame on low, add turmeric powder, dry mango powder, coriander powder, and red chilli powder.
Roast the masala well till the time ghee starts to float at the top of it.
When the masala turns aromatic, add in cooked dal.
Add salt accordingly.
Mix well adjusting the consistency as required.
If required, add more water for a loose consistency dal.
Simmer for 5-6 minutes or more on a low flame till a medium consistency of the dal is reached.
Turn off the flame once the dal starts to boil and gets totally mixed with the masala and water.
Put garam masala and coriander leaves in the dal.
Chana dal is ready. Keep aside.
making pakwan :
To make the pakwan, in a bowl, add the whole wheat flour and all-purpose flour.
Add carom seeds, salt and oil.
Crumble the oil with dough well.Rub with your hands.
Slowly add water to make a firm dough. It should not be too soft.
Cover and leave the dough for half an hour. The dough should not be neither too tight nor too loose.
Take a small portion of the dough and roll it with hands into a ball.
Make small balls of the dough.
Roll out each ball like a small circle/puri.
Prick the surface with fork/knife, so that it doesn’t rises up while getting fried.
Prepare more puri in the same manner.
Heat oil in a kadai for deep frying.
Once the oil turns hot, reduce heat for medium and add a rolled out circle carefully into the hot oil.
Turn and flip the puri while frying till it gets brown in colour.
Deep fry until the pakwan turns golden brown and crisp.
Drain pakwan on paper towels to remove excess oil.
Deep fry all the rolled out circles.
assembling the dal pakwan :
Pour the prepared chana dal in a bowl and top with 1 tsp tamarind chutney.
Then top with green chutney.
Sprinkle some chat masala and finish it off some chopped coriander leaves.
While still warm, serve pakwan with chana dal.
Unlike the pooris, pakwan has to be flat and crispy just like a papad.
Adding any fat content to dough makes the dough softer and the pakwan crispy.
Ghee gives a wonderful flavor to the dal. Vegans can use oil instead of ghee.
You can store the pakwan in an airtight container for 2-3 days.
Make sure to fry on low to medium flame, else the pakwan will not turn crispy and crunchy.
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