Dal Pakwan | How to make Dal Pakwan

4.5 from 6 reviews
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By Vibha Bhutada
Created on 27th Jan 2016
  • Dal Pakwan, How to make Dal Pakwan
  • Dal Pakwan | How to make Dal Pakwan (112 likes)

  • 6 reviews
    Rate It!
  • By Vibha Bhutada
    Created on 27th Jan 2016

About Dal Pakwan

A traditional and royal breakfast dish in Sindhi community. The Pakwan (crispy fried Indian bread) accompanied with Chana dal is often served during festivals or on special occasions or even on regular days for breakfast. A very hefty combination, this food keeps you filled for hours. Keep the calorie counting and Eat-only-healthy thoughts at bay for few moments and indulge straightaway! I absolutely adore this dish.

Dal Pakwan is a popular aromatic and delicious dish. You can try making this amazing Dal Pakwan in your kitchen. This recipe requires 30 minutes for preparation and 30 minutes to cook. The Dal Pakwan by Vibha Bhutada has detailed steps with pictures so you can easily learn how to cook Dal Pakwan at home without any difficulty. Dal Pakwan is enjoyed by everyone and can be served on special occasions. The flavours of the Dal Pakwan would satiate your taste buds. You must try making Dal Pakwan this weekend. Share your 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 Vibha Bhutada for inputs. In case you have any queries for Dal Pakwan you can comment on the recipe page to connect with the Vibha Bhutada. You can also rate the Dal Pakwan and give feedback.

  • Prep Time30mins
  • Cook Time30mins
  • Serves3People
Dal Pakwan

Ingredients to make Dal Pakwan

  • For Dal:
  • 1 cup chana dal
  • 2 green chilies, finely chopped
  • 1 inch ginger piece, grated
  • 1 tomato, finely chopped
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 tsp Coriander powder
  • 1 tsp amchur powder
  • 1 tsp cumin powder
  • salt to taste
  • oil - As required
  • For Pakwan:
  • 1 cup all purpose flour
  • 1 tsp ajwain
  • 1 tsp cumin seeds
  • 1 tbsp ghee
  • salt to taste
  • oil for deep frying
  • For Serving:
  • 7 tbsp finely chopped onions
  • 7 tbsp finely chopped cilantro (coriander)
  • tamarind chutney - as required
  • green chutney - as required
  • chaat masala as per taste (optional)

How to make Dal Pakwan

  1. For Dal: Wash and soak chana dal in water for 1 hour. Pressure cook for 3-4 whistles with 1 and 1/2 cups of water and add green chilies, ginger, tomato, turmeric powder and salt.
  2. Turn off the heat. Allow the pressure to release naturally.Cook on low heat until the dal reaches a thick consistency. Turn off the heat and transfer to a serving bowl.
  3. In a small bowl, combine the spice powders and sprinkle in good amount over the dal. Heat some oil and gently pour over the spice powders. Garnish with fresh cilantro and keep aside.
  4. For Pakwan: Sieve the flour. Mix the flour with ajwain, cumin, salt and ghee. Mix well and knead the flour into a soft dough gradually adding little bit of water at a time.
  5. Heat sufficient oil in a non-stick kadhai. Divide the dough into small equal portions or balls. Dust the surface with flour and roll out each ball into a thin puri.
  6. Use a fork and mark impressions on the rolled puri. This will prevent the puri from puffing up. When the oil is hot enough, then put the rolled out puri in it and deep fry on low to medium heat until golden brown and crisp on both sides.
  7. Drain on an absorbent paper. Keep aside. Just before serving, re-heat the dal and keep aside. Place a pakwan on a serving dish and spread a portion of the dal evenly over it.
  8. Sprinkle tamarind chutney, green chutney, 1 tbsp of the onions, 1 tbsp of coriander and chaat masala evenly over it. Repeat the above steps to make more servings. Serve immediately.

Reviews for Dal Pakwan (6)

Shipra Bhandari3 months ago
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Geetanjali Lathera year ago
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Seema Agarwal2 years ago
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Tanvir Memon2 years ago
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SUNITHA Nahar2 years ago
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Smita Kandoi2 years ago
thank for d recipe.. wl definately try as it is my husband's favourite dish
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