Name: Daal pakwan recipe by Sangeeta Pamnani at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: Chana daal : 1 cup soaked for 2-3 hrs; Saboot kali mirch – Coarse pepper; Ghee – 2 tsp; Turmeric – ½ tsp; Jeera – 1 tsp; Bay leaf- 1-2; Salt to taste; For Pakwaan:; Maida APF – 2 cups; Oil – For Moyan – 1 tbsp; Oil - For frying- 1 ltr; Ajwain – 1 tsp; Jeera – 1 tsp; Salt- as per taste; Water for kneading

ABOUT Daal pakwan RECIPE

Daal pakwaan is considered as a very traditional Sindhi Breakfast recipe.It's a popular dish which is made often in a Sindhi kitchen and is liked world wide by everybody .It's now famous to the extent of being a part of an Indian breakfast menu in many restaurants.

Ingredients Serving: 5

Chana daal : 1 cup soaked for 2-3 hrs
Saboot kali mirch – Coarse pepper
Ghee – 2 tsp
Turmeric – ½ tsp
Jeera – 1 tsp
Bay leaf- 1-2
Salt to taste
For Pakwaan:
Maida APF – 2 cups
Oil – For Moyan – 1 tbsp
Oil - For frying- 1 ltr
Ajwain – 1 tsp
Jeera – 1 tsp
Salt- as per taste
Water for kneading

Instructions

Boil chana daal with salt, bay leaf, pepper and turmeric and adding 2 cups of water.
You can also pressure cook the daal till soft.
The consistency should be a little thicker than usual daals.
Add water and adjust the consistency by giving it a boil if very thick and keep it aside.
Chana daal gets thickened very fast.It has to be like a dip.
Heat ghee in a small pan, add jeera, let it splutter, add hing. Daal is ready.
For pakwaan:
Knead Maida dough with salt, ajwain, jeera and salt
The dough needs to be Same as puri dough.Not very soft.
Roll it into very thin chapatis.
Make slits with knife or holes with a fork so that the pakwan does not rise in oil like puri.It will absorb oil if we don’t do this.
Heat oil and put pakwaan one at a time.
Keep turning both the sides till golden brown.
You can also cut it into quarters and fry.
Remove from oil and remove excess oil on the tissue.
Pakwaan to go with daal is ready.

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