Dal Pakwan | Sindhi Dal Pakwan Recipe | How To Make Dal Pakwan
Sindhi Dal pakwan is a delicious breakfast dish served mainly in Sindhi households for Sunday breakfast. This is a filling, addictive recipe made using basic pantry staples.
Ingredients
For Dal
- 1.5 cups Chana Dal (Bengal Gram)
- 1 large Onion, finely chopped
- 1 small Tomato, finely chopped
- 2 Green Chillies, finely chopped
- 1 tablespoon Ginger-Garlic Paste
- 1 teaspoon Red Chilli Powder
- 1 tablespoon Coriander Powder
- 1 tablespoon Garam Masala Powder
- 1/2 teaspoon Turmeric Powder
- Salt to taste
- 3 tablespoons Oil
- Coriander Leaves, to garnish
- Water to cook dal as required
For Pakwan
- 2 cups Maida (All-Purpose Flour)
- 1 teaspoon Cumin Seeds
- 1 teaspoon Carrom Seeds (Ajwain)
- 2 teaspoon Oil
- Salt to taste
- Water as required to knead the dough
For Single Serving
- 1 teaspoon Onion, finely chopped
- 2 teaspoons Tamarind Chunty (Imli Chutney)
- 2 teaspoons Spicy Coriander Chutney
- Coriander Leaves, to garnish
Instructions
To Make 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.
- Heat oil in a pan, 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.
For Making Pakwan
- 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 7-8 centimeter 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 these 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.