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Photo of DAAL PAKWAN by Riya Rughwani at BetterButter


Riya Rughwani
30 minutes
Prep Time
30 minutes
Cook Time
5 People
Read Instructions Save For Later


it's a traditional breakfast for Sindhis

Recipe Tags

  • Veg
  • Easy
  • Festive
  • Indian
  • Sauteeing
  • Main Dish
  • Vegan

Ingredients Serving: 5

  1. 2 cups bengal gram split and skinned ( Channa daal )
  2. 4 to 5 green chillies
  3. 7 to 8 pods of garlic
  4. 1 tsp cumin seeds
  5. 1 tsp red chilly powder
  6. 1 cup fresh green coriander
  7. 1/2 tsp Garam masala
  8. 1 tsp turmeric powder
  9. 1 tsp dry Mango powder
  11. 1 cup all purpose flour
  12. 1 cup wheat flour
  13. 1 tbsp oil
  14. 1 tbsp carom seeds ( ajwain)
  15. 1 tsp cumin seeds
  16. Oil for deep frying


  1. Boil chana daal by adding turmeric powder and 1 tsp oil in it
  2. Take green chillies, green coriander, garlic and cumin seeds and grind in the mixer grinder into a smooth paste
  3. Take 1/2 cup of boiled channa daal and grind it in smooth paste in the mixer grinder
  4. Take oil in a pan
  5. Add green chillies, coriander, garlic and cumin seeds paste into it
  6. Saute for 2 minutes
  7. Add red chilly powder, garam masala powder and dry Mango powder into it
  8. Later add channa daal paste and mix well
  9. When it is cooked add the remaining boiled channa daal in this mixture
  10. If the consistency is thick add little water and boil it
  11. Take both the flour
  12. Add oil, carom seeds and cumin seeds and knead a soft dough
  13. Take a small portion of dough
  14. Roll it thin with the help of rolling pin
  15. Pork it with knife all over
  16. Then deep fry it
  17. Serve the daal with finely chopped onions

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