Name: DAL PAKWAN recipe by Shobha Keshwani at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: (Ingredients for dal); Chana dal ... 2 cups; Green chillies .. 2 (chopped); Salt ................ to taste; Turmeric powder .... 1/2 tsp.; (For tempering:); Amchoor powder .. 1 tsp.; Coriander powder ... 1 tsp.; Cumin powder ......... 1 tsp.; Red chilli powder ... 1 tsp.; Garam masala ........ 1/2 tsp.; Oil ...... 2-3 tbsps.; (Ingredients for pakwans); Maida ..... 2-3 cups; Salt ........ to taste; Oil ........ 2 tbsps. to mix with the flour; Caraway / kummel seeds / shahi jera .. 1 tbsp; Water ......... to knead the dough; Oil to fry the pakwans.

ABOUT DAL PAKWAN RECIPE

This is a popular Sindhi breakfast dish. Cooked chana dal with spice powders tadka is served with crispy fried maida pakwans. Mostly everyone prepares this on a Sunday morning so that the whole family can relish this special breakfast/brunch together.

Ingredients Serving: 6

(Ingredients for dal)
Chana dal ... 2 cups
Green chillies .. 2 (chopped)
Salt ................ to taste
Turmeric powder .... 1/2 tsp.
(For tempering:)
Amchoor powder .. 1 tsp.
Coriander powder ... 1 tsp.
Cumin powder ......... 1 tsp.
Red chilli powder ... 1 tsp.
Garam masala ........ 1/2 tsp.
Oil ...... 2-3 tbsps.
(Ingredients for pakwans)
Maida ..... 2-3 cups
Salt ........ to taste
Oil ........ 2 tbsps. to mix with the flour
Caraway / kummel seeds / shahi jera .. 1 tbsp
Water ......... to knead the dough
Oil to fry the pakwans.

Instructions

Wash and soak dal for at least 2-3 hours. Cook it adding enough water, green chillies, salt and turmeric. Dal should remain whole and not over cooked. Just stir with the spoon to mash it a little.
Sprinkle all the tempering spice powders mentioned above and pour hot oil over them just before serving.
To make pakwans mix the salt, oil and caraway seeds with the flour. Knead into a soft dough adding enough water. Set aside.
Heat oil in a kadai.
Roll out thin rotis. Prick with the fork or knife all over the roti so that it does not puff up while frying. It has to be flat and crisp like papdi. Let them cool. Store in an air-tight container.

Similar Recipes