Name: Dal Pakwan recipe by Garima Tiwari at BetterButter
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4
Ingredients: For Pakwan : Maida - 250 gm; Ajwayan - 1tsp; Oil - For moyan (1 Tsp approx); Salt - As per taste; For Masala Chana Dal : Chana dal - 1 bowl; Turmeric Powder - 1 tsp; Hing - A pinch; Onion- 1 Medium Size; Tomato - 1 Medium Size; Garam Masala - 2 tsp; Red Chili Powder- 1 tsp; Jeera - 1 tsp; Salt as per taste; Ginger Garlic Paste - 1 Tsp; Chopped Coriander Leaves - 2 Tbs

Ingredients Serving: 4

For Pakwan : Maida - 250 gm
Ajwayan - 1tsp
Oil - For moyan (1 Tsp approx)
Salt - As per taste
For Masala Chana Dal : Chana dal - 1 bowl
Turmeric Powder - 1 tsp
Hing - A pinch
Onion- 1 Medium Size
Tomato - 1 Medium Size
Garam Masala - 2 tsp
Red Chili Powder- 1 tsp
Jeera - 1 tsp
Salt as per taste
Ginger Garlic Paste - 1 Tsp
Chopped Coriander Leaves - 2 Tbs

Instructions

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.

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