Dal Pakwan

Take maida in the bowl and add salt, ajwayan, oil for moyan and mix well using your palm. When you can make ladoo of flour it means the moyan is perfect.

Knead the dough using water, cover and keep aside.

Pressure cook the chana dal.

Heat the ghee in a pan and put jeera and bay leaf. When jeera starts to crackle then add onion and ginger-garlic paste. Saute till it becomes translucent and then add tomatoes and all the other spices.

Cook the masala till everything gets incorporated well. .

Pour chana dal and then add little water. Mix well and cook for 10 to 15 min.

Keep the daal aside and now start making pakwan.

Take maida dough and cut into small balls and roll like small thin puris. Prick the puris with the help of a fork.

Heat the oil in kadahi and fry them on low flame till they become crisp and light brown. Take it out from the oil and put on the tissue paper so that it soaks the extra oil.

Now it is ready to serve with masala chana dal, temarind chutney and onion.