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

2 reviews
Rate It!
ByBelinda Gaikwad
Created on 1st Sep 2015
  • Sindhi Style Dal Pakwan, How to make Sindhi Style Dal Pakwan
Sindhi Style Dal Pakwanby Belinda Gaikwad
  • Sindhi Style Dal Pakwan | How to make Sindhi Style Dal Pakwan (27 likes)

  • 2 reviews
    Rate It!
  • By Belinda Gaikwad
    Created on 1st Sep 2015

About Sindhi Style Dal Pakwan

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 delicious dish which is liked by the people of every age group. Sindhi Style Dal Pakwan by Belinda Gaikwad is a step by step process which is best to understand for the beginners. Sindhi Style Dal Pakwan is a dish which comes from Indian cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Sindhi Style Dal Pakwan takes few minute for the preparation and 60 minute for cooking. The aroma of this Sindhi Style Dal Pakwan make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Sindhi Style Dal Pakwan will be the best option for you. The flavor of Sindhi Style Dal Pakwan is unforgettable and you will enjoy each and every bite of this. Try this Sindhi Style Dal Pakwan at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time60mins
  • Serves6People
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 Suraiya2 years ago
Yummy recipe.... Can't wait to try it
Reply

Sakshi Khanna2 years ago
Lovely recipe!
Reply