Sindhi Style Dal Pakwan | How to make Sindhi Style Dal Pakwan

By Belinda Gaikwad  |  1st Sep 2015  |  
4.5 from 2 reviews Rate It!
  • Sindhi Style Dal Pakwan, How to make Sindhi Style Dal Pakwan
Sindhi Style Dal Pakwanby Belinda Gaikwad
  • Prep Time


  • Cook Time


  • Serves





About Sindhi Style Dal Pakwan Recipe

A traditional Sindhi breakfast...a bit heavy, so can double us as lunch too. :-) A favourite at my place, inspired by colleagues at work but modified with my own personal touch for extra punch and crunch!

Sindhi Style Dal Pakwan is a popular aromatic and delicious dish. You can try making this amazing Sindhi Style Dal Pakwan in your kitchen. This recipe requires few minutes for preparation and 60 minutes to cook. The Sindhi Style Dal Pakwan by Belinda Gaikwad has detailed steps with pictures so you can easily learn how to cook Sindhi Style Dal Pakwan at home without any difficulty. Sindhi Style Dal Pakwan is enjoyed by everyone and can be served on special occasions. The flavours of the Sindhi Style Dal Pakwan would satiate your taste buds. You must try making Sindhi Style Dal Pakwan this weekend. Share your Sindhi Style Dal Pakwan cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Belinda Gaikwad for inputs. In case you have any queries for Sindhi Style Dal Pakwan you can comment on the recipe page to connect with the Belinda Gaikwad. You can also rate the Sindhi Style Dal Pakwan and give feedback.

Sindhi Style Dal Pakwan

Ingredients to make Sindhi Style Dal Pakwan

  • 200 gms split Bengal gram (chana dal)
  • 1 tsp red chilli powder
  • ½ tsp turmeric (haldi) powder
  • ½ tsp coriander (dhania) powder
  • ĵ tsp cumin (jeera) powder
  • ĵ tsp garam masala powder
  • A pinch of asafoetida powder
  • 1 tsp cumin (jeera) seeds
  • 4-5 curry leaves
  • 1 small onion finely chopped
  • oil as required
  • salt to taste
  • For the pakwans:
  • 1 ½ cup refined flour (maida)
  • ½ cup whole wheat flour
  • 4-5 tbsp rice flour
  • 1 tbsp carom seeds (ajwain)
  • 1 tbsp cumin seeds (jeera)
  • salt to taste
  • water as required
  • oil as required
  • For Tangy onion Water:
  • 2 medium size onions chopped very fine
  • 1 small ball of tamarind
  • 1.5 cups of water
  • 1 tsp red chilli powder
  • A pinch of sugar
  • salt to taste

How to make Sindhi Style Dal Pakwan

  1. For the Dal:
  2. Soak the dal for 1-2 hours and pressure cook with a few drops of oil for about 3 whistles.
  3. Leave covered till all the pressure is released. The grains should be soft, but still whole – not a mash.
  4. Open the lid and add all the powders and salt to taste.
  5. Bring to a rolling boil and simmer for about 10 mins.
  6. For the tempering, Heat oil in a pan and add the cumin seeds
  7. When the seeds begin to crackle, add the curry leaves and onion
  8. Stir from time to time till the onions are nicely browned.
  9. Turn off heat and pour the tempering into the simmering dal.
  10. Mix well and turn off heat.
  11. For the pakwans:
  12. Sift together all the three types of flour into the kneading plate.
  13. Add in the carom seeds, cumin seeds and salt and knead with water into a soft but firm dough. Finish off the kneading with a tbsp of oil.
  14. Divide dough into table tennis sized balls., and leave to stand under cover, for about half and hour.
  15. Roll each ball flat and puncture randomly with a fork to prevent fluffing when fried.
  16. Deep fry in hot oil.
  17. For the Tangy Onion Water:
  18. Soak the tamarind in the water till the tamarind is nice and soft and the pulp can easily be squeezed.
  19. Mix sugar and salt well into to the chopped onion and let it stand for about half an hour.
  20. Add the chilli powder to the onion and let it stand for some time more.
  21. Squeeze the tamarind well and mix the juice into the onion mixture.
  22. Add more salt if required.
  23. Your complete meal is ready to be polished off!

My Tip:

A few steps of all the three components, like soaking the tamarind, pressure cooking the dal, leaving dough to stand etc. can be done simultaneously to save on time. Recommend eating the dish with the dal spread on the pakwan and the onion water sprinkled over. The crunchiness of the pakwan slightly softened with the moisture of the dal, the mushiness of the dal and the crunchy tanginess of the onion hitting your mouth all at the same time, makes this the best way to fully enjoy this dish.

Reviews for Sindhi Style Dal Pakwan (2)

Ambarin Suraiya3 years ago

Yummy recipe.... Can't wait to try it

Sakshi Khanna3 years ago

Lovely recipe!

Cooked it ? Share your Photo