Daal pakwan | How to make Daal pakwan

By Sangeeta Pamnani  |  24th Aug 2015  |  
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  • Daal pakwan, How to make Daal pakwan
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    5

    People

56

0





About Daal pakwan

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.

Daal pakwan, a deliciously finger licking recipe to treat your family and friends. This recipe of Daal pakwan by Sangeeta Pamnani will definitely help you in its preparation. The Daal pakwan can be prepared within few minutes. The time taken for cooking Daal pakwan is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 5 people. The recipe details out how to make Daal pakwan step by step. The detailed explanation makes Daal pakwan so simple and easy that even beginners can try it out. The recipe for Daal pakwan can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Daal pakwan from BetterButter.

Daal pakwan

Ingredients to make Daal pakwan

  • 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

How to make Daal pakwan

  1. Boil chana daal with salt, bay leaf, pepper and turmeric and adding 2 cups of water.
  2. You can also pressure cook the daal till soft.
  3. The consistency should be a little thicker than usual daals.
  4. Add water and adjust the consistency by giving it a boil if very thick and keep it aside.
  5. Chana daal gets thickened very fast.It has to be like a dip.
  6. Heat ghee in a small pan, add jeera, let it splutter, add hing. Daal is ready.
  7. For pakwaan:
  8. Knead Maida dough with salt, ajwain, jeera and salt
  9. The dough needs to be Same as puri dough.Not very soft.
  10. Roll it into very thin chapatis.
  11. 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.
  12. Heat oil and put pakwaan one at a time.
  13. Keep turning both the sides till golden brown.
  14. You can also cut it into quarters and fry.
  15. Remove from oil and remove excess oil on the tissue.
  16. Pakwaan to go with daal is ready.

My Tip:

Tamarind Chutney-Take a pan and add tamarind pulp, lil water, green chillies, ginger ,salt and red chilli with hing and let it boil for sometime till it gets a chutney consistency.

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