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Daal pakwan

Aug-24-2015
Sangeeta Pamnani
0 minutes
Prep Time
30 minutes
Cook Time
5 People
Serves
Read Instructions Save For Later

ABOUT Daal pakwan RECIPE

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.

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 5

  1. chana daal : 1 cup soaked for 2-3 hrs
  2. Saboot kali mirch – Coarse pepper
  3. ghee – 2 tsp
  4. turmeric – ½ tsp
  5. jeera – 1 tsp
  6. Bay leaf- 1-2
  7. salt to taste
  8. For Pakwaan:
  9. maida APF – 2 cups
  10. oil – For Moyan – 1 tbsp
  11. oil - For frying- 1 ltr
  12. Ajwain – 1 tsp
  13. jeera – 1 tsp
  14. Salt- as per taste
  15. water for kneading

Instructions

  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.

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