Soak the chana dal for a few hours and in a pressure cooker, add water just an inch more than what is required to soak the dal properly.
Boil the dal till it's cooked but holds its shape quite well. (I let the cooker whistle 1 time on high flame and 1 on low flame)Keep aside.
ake a pan and add oil to it. Add cumin seeds, asafoetida and let cumin seeds sizzle.
Then add green chilies, salt and red chili powder. When cooked, add to dal. Keep aside
Take flour, salt, carom seeds and oil. Mix well together. Mixture will be crumbly.
Add water little by little to make a not too hard not too soft dough. Keep aside for 10-15 min, if possible
Divide the dough into small balls and roll them as thin as possible. Prick them with fork all over so that they don't puff up while frying.
On medium low heat, fry them one at a time.
Take one Pakwan, put chana dal on it. Make sure it a piece of chili on it.
Sprinkle some onions and cilantro on it.
Add the chutneys as per your taste and serve immediately