Dal Pakwan

    Dal Pakwan

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    3 people made this

    About this recipe: Dal pakwan is one of the famous sindhi breakfast which can add to your variety of Sunday breakfast. This is a combination of chana dal with crispy pakwan. I had it first when I visited one of my relatives in jaipur. I liked it very much and therefore sharing with you all.

    Akshita Delhi, India

    Ingredients

    • For dal: 1 cup chana dal (soaked)
    • ½ tsp turmeric powder
    • salt to taste
    • 2 tbsp ghee (clarified butter)
    • ½ tsp red pepper powder
    • a pinch of asfoetida
    • 1 tsp chat masala
    • 1 inch piece of finely chopped ginger
    • 2-3 garlic cloves(optional)
    • For pakwan: 1 cup whole wheat flour
    • 2 tbsp all purpose flour (maida)
    • 3 tbsp ghee
    • salt to taste
    • oil for frying
    • preparation time: 30 min
    • cooking time: 30 min
    • serves: 8 pakwans

    Directions

    1. FOR DAL: Soak the chana dal for 2 to 3 hrs. Boil it with salt and turmeric powder, in a pressure cooker for 10 min or until done.
    2. In a pan heat the ghee. Add chopped ginger and garlic to it. Sauté for a minute and add pepper powder, asfoetida and chat masala to it.
    3. Now add cooked dal to it. Your dal is ready.
    4. FOR PAKWAN: In a bowl, mix whole wheat flour, maida, salt and ghee. Mix them well by rubbing it between your palms.
    5. Now make a tight dough of it. Dough should be tight, somewhat flaky, because we want our pakwan to be crispy. Keep it aside for 5-10 min.
    6. Now make small balls of it and roll them into a flat round circle shape (like that of a chapati). Prick each one of them with a fork on both the sides.
    7. Heat the oil for frying, in a pan on high flame. When the oil gets heat up, lower the flame and fry the pakwans until they get brown and crispy.
    8. When the pakwans are done, take them out on the absorbent tissue to drain the excess oil.
    9. Serve them hot with fresh coriander chutney, tamarind chutney and chopped onions.

    Shortcut

    Make sure that the dough should be tight and fry the pakwans on a low flame to get them crispy. As you can see in a picture, I have served kadhi with it. Its a simple kadhi without pakora. It enhances the taste and goes well with it.

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    Akshita
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    Lovely - 03 Mar 2016

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