Dal Pakwan | Sindhi Dal Pakwan Recipe | How To Make Dal Pakwan

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Dal pakwan is a popular Sindhi breakfast made with two different components that are lentils which is called Dal in Hindi and Pakwan which is a crispy fried poori.

This is a vegan, easy-to-make, high-protein recipe that is traditionally served for breakfast but can also be served for meals or brunch or as an evening snack.

What is Dal Pakwan?

Dal pakwan is a delicious breakfast dish served mainly in Sindhi households for Sunday breakfast.

Basically, it’s a combination of crispy fried flatbread served along with high-protein chana dal that is infused with earthy spices & herbs.

This is a filling, addictive recipe made using basic pantry staples.

Here dal means lentils and pakwan means fried flatbread that is spiced up with carrom seeds, cumin seeds and salt.

This recipe of comforting dal along with crisp pakwan makes a fantastic combination with some raw onions, spicy green chutney and imli chutney (tamarind chutney).

The leftover pakwan also makes a perfect tea-time snack as it is lightly spiced and highly addictive.

This authentic Sindhi delicacy is a bit time-consuming hence I always prefer to prep some of the ingredients ahead in advance like the chutneys that goes into it.

Also, many times, when we have guests over, I either make dal in advance or the pakwan so that the process of making dal pakwan does not feel daunting.

You can easily make pakwan (crispy fried flatbread) a day ahead and store it in an air-tight container at room temperature. These fried pakwan stays good for 3-4 days at room temperature, do not refrigerate.

Dal pakwan is almost prepared by Sindhi households during auspicious occasions, and festive occasions and is included in wedding ceremonies as well.

These also make the best party appetizer if served with small-sized pakwan. This recipe is loved by kids and adults and is perfect when friends come over.

I have used onion and garlic in making this recipe, but you can totally skip it making it a Jain-friendly recipe.

Now to make the dal pakwan, chana dal (Bengal gram) is used which is later infused with spices and herbs. For making pakwan, all-purpose flour (maida) is used which is spiced with carrom seeds and cumin seeds.

One thing to remember here is, the dal should not be mushy and should hold its shape but at the same time it should be perfectly cooked. Do not mash the dal after it’s cooked.

I have used only all-purpose flour (maida) here, but you can make it with a combination of wheat flour and maida (all-purpose flour).

lngredients

Dal – For making dal pakwan, chana dal (Bengal gram) is used. I normally do not soak the dal as I cook the dal in a pressure cooker. If you are going to cook it on the stovetop then soak the dal for 30 minutes and then cook.

Pakwan – For making pakwan, I like to use only all-purpose flour (maida) as it makes the pakwan very crunchy and that’s what we need. You can also use a combination of half whole wheat flour & maida or can make it only with whole wheat flour as per your preference.

Chutney – Traditionally tamarind chutney is drizzled on top of the dal but many a time we use green coriander chutney too for that extra spicy kick.

Onions & Tomatoes – These make the base for the dal. Here you can skip onions if you do not like or eat them.

Raw Onions – Raw finely chopped onions are drizzled over the dal and served with pakwan. The addition of raw onions gives a nice flavour to this dish.

Spices & Herbs – Aromatic herbs like ginger, garlic, green chillies, and cilantro gives a nice flavour to this dal along with earthy spices like red chilli powder, garam masala powder, and turmeric powder.

For pakwan, we will need carrom seeds (ajwain) and jeera (cumin seeds) to give flavour to the pakwan.

Seasonings – Salt is added for seasoning.

Oil – We will require 2 tablespoons of oil to make the dal and some for frying the pakwans.

Water – To cook the dal and knead the dough

Variations

You can skip onions and garlic which makes it a Jain-friendly recipe.

For a shortcut method, instead of making pakwan, you can use the storebought poori (papdi) used for sev puri and top it up with the dal. The taste and texture will not be the same as for the traditional dal pakwan but again it’s just a shortcut idea.

Serving Suggestions

Dal pakwan is served in two ways:

First, you can break a piece of the pakwan, dip it into the dal (make sure you have dal on top of the pakwan), as we do with guacamole and tortilla then top it up with raw onions and chutney and serve OR

You can spread the dal all over pakwan top it up with raw onions and chutney and serve the whole delicious crispy disc on one plate.

Storage Options

For Dal – This dal remains good for about a week. Store in a container in the refrigerator. Reheat before serving.

For Pakwan – Store the pakwan in an air-tight container at room temperature. This pakwan stays good for 3-4 days.

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Step-by-Step Dal Pakwan Recipe

How to make Sindhi Dal Pakwan Recipe

Chutney Recipes

Click here for a detailed tamarind chutney recipe

Click here for a detailed green coriander chutney recipe.

Let’s make the dough of the pakwan (fried flatbread)

• In a mixing bowl, add all-purpose flour, ajwain (carrom seeds), cumin seeds, salt and a tablespoon of oil.

• Mix the flour till it creates a breadcrumb-like texture.

• Check by pressing the dough in your palms, it must retain the shape, that’s the indication that the oil has been incorporated perfectly into the flour.

• Now add water little by little at a time and knead a stiff dough.

• Cover the dough and let it rest for 20 minutes. After 20 minutes, knead the dough once again to smooth it out.

• Take a small ball of dough and roll it into a 7-8 centimetre disc.

• Using a fork or tip of knife, prick the the pakwan.

• The thickness of the pakwan should be thin so that they stay crisp. Use oil while rolling out the pakwan instead of flour.

• Deep fry this pakwan in hot oil.

• Press the spatula against the pakwan so that they do not fluff up like pooris.

• Turn and fry from other side.

• Once done take them out on an absorbent paper towel.

• Crispy pakwans are ready.

To make the dal:

• Rinse chana dal (Bengal gram) in water till the water runs relatively clear. (if you are using a pressure cooker add the dal directly to the cooker, if cooking on a stove top then soak the chana dal for 30 minutes in sufficient water).

• Add turmeric powder and a teaspoon of oil to the dal and pressure cook for 3-5 whistle or till the dal is cooked.

• This is how our dal should look like, it should be perfectly cooked but the grains should be whole and not mushy.

• Heat oil in a pan, and add finely chopped onions. Saute onions for 5 minutes.

• Add ginger garlic paste and chopped green chillies. Saute till the raw smell of paste fades away.

• Add finely chopped tomatoes.

• Cook till tomatoes are tender.

• Add spices, red chilli powder, turmeric powder, garam masala powder, coriander powder and salt to taste. Mix all the spices.

• Add the cooked chana dal along with one cup of water.

• Let the dal simmer for around 5-7 minutes so that all the spices are nicely incorporated.

• Lastly, add finely chopped coriander leaves (cilantro).

• Our dal for dal pakwan is ready.

Serving

Take the dal out in a serving bowl, sprinkle finely chopped raw onions, and drizzle tamarind chutney and green chutney. Finally, garnish with coriander leaves.

Delicious Sindhi Dal Pakwan is ready to serve.

Dal pakwan is served in two ways:

First, you can take a piece of the pakwan and top it up with the dal along with raw onions and chutney or

You can spread the dal all over pakwan top it up with raw onions and chutney and serve the whole delicious crispy disc in one plate.

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