Dal Pakwan


by
Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. However, this tasty combo can be had any time, even as an after-school treat for your kids


5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 160 cookbooks
This recipe has been viewed 58872 times
  

Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast. However, this tasty combo can be had any time, even as an after-school treat for your kids. The dal here is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders; while the pakwan is a deep-fried puri like snack made with a plain flour dough. Although it appears to be like bhature, the addition of ghee and milk to the dough gives it an exclusive flavour and texture, which must be relished to be understood!

Add your private note

Preparation Time: 
Cooking Time: 
Makes 6 servings
Show me for servings


Ingredients


For The Dal
1 cup chana dal (split bengal gram) , soaked for 4 hours and drained
1/4 tsp turmeric powder (haldi)
salt to taste
2 tbsp ghee
1 tsp cumin seeds (jeera)
1 green chilli , slit
1 tsp chilli powder
1/4 tsp garam masala

For The Pakwans (makes 12)
2 cups plain flour (maida)
2 tbsp ghee
1 tsp cumin seeds (jeera)
salt to taste
1/4 cup milk
oil for deep-frying

For Serving
6 tbsp finely chopped onions
6 tbsp finely chopped coriander (dhania)

Method
For the dal

  1. Combine the chana dal, 1½ cups of water, turmeric powder and salt, mix well and pressure cook for 2 whistles.
  2. Allow the steam to escape completely before opening the lid.
  3. Heat the ghee in a deep non-stick pan, add the cumin seeds and allow it to crackle,
  4. When the seeds crackle, add the green chilli, chilli powder, garam masala, cooked chana dal and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.

For the pakwan

  1. Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
  2. Divide the dough into 12 equal portions.
  3. Roll a portion of the dough into a 125 mm. (5”) diameter circle and prick it with a fork at regular intervals.
  4. Heat the oil in a deep non-stick kadhai and deep-fry it on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
  5. Repeat steps 3 and 4 to make 11 more pakwans. Keep aside.

How to proceed

  1. Just before serving, reheat the dal and divide it into 6 equal portions. Keep aisde.
  2. Place 2 pakwans on a serving dish and spread one portion of the dal evenly over it.
  3. Sprinkle 1 tbsp of the onions and 1 tbsp of coriander evenly over it.
  4. Repeat step 2 and 3 to make 5 more servings.
  5. Serve immediately.
RECIPE SOURCE : ChaatBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

It Is Pickling Time, Friends!

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating


Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 19 Feb 15 04:31 PM


I followed this recipe exact as it is and the results were just amazing! It tastes exactly like we get outside or made at sindhi houses. Although this is a sindhi breakfast, this is loved by each and everyone. The dal is simple and tasty with minimum number of spices, but it is meant to be that way. Topped with onions and coriander, it completels the meal totally. You can make the pakwans in advance and store it in an air tight container.