Mini Dal Pakwan Chaat

Mini Dal Pakwan Chaat Video by Tarla Dalal

1. To make tongue-tickling dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | at home you need to prepare dal, pakwan and components like chutneys to assemble. Starting with the dal, clean and wash chana dal with running water. Soak them in enough water for 4 hours.
2. After 4 hours, drain chana dal using a strainer and discard it.
3. The assorted chutneys can be made a day prior and stored in the freezer. Before assembling, you can take spoonfuls of chutney, add water and adjust the consistency.
   • Khajur Imli ki Chutney
   • Green Chutney

1. To make dal for dal pakwan chaat | Sindhi dal pakwan chaat | mini dal pakwan | transfer the soaked and drained chana dal in a pressure cooker. You can also cook the dal in a pan.
   
2. Add ¾ cup of water.
   
3. Add turmeric powder to give dal a beautiful yellow colour.
   
4. Finally, add salt.
   
5. Mix well and pressure cook for 2 whistles. Allow the steam to escape completely before opening the lid. Keep aside. The dal should be soft yet retain its shape.
   
6. To temper the dal, heat ghee in a deep non-stick pan and add the cumin seeds. Vegans can use oil instead of ghee but ghee elevates the flavor of the dal a lot.
   
7. When the seeds crackle, add green chilli.
   
8. Add garlic and sauté on a medium flame for a few seconds.
   
9. Add onions and sauté on a medium flame for 1 to 2 minutes.
   
10. Add the cooked chana dal.
    
11. Add garam masala. Always make use of freshly ground homemade garam masala to get nice flavour.
    
12. Add chilli powder.
    
13. Add a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Be careful about the quantity of salt as we have already added while pressure cooking the chana dal.
    
14. Add lemon juice. Lemon juice can be replaced with amchur powder.
    
15. Mix well and our dal for Sindhi dal pakwan is ready. In case you do not get time to make sweet chutney then add a little sugar to the dal.
    

1. To prepare dal pakwan chaat | Sindhi dal pakwan chaat | mini dal pakwan | in a deep bowl, take 1 cup of plain flour. To make it a little healthier, you can use part maida part atta
   
2. Add ghee to make pakwan more khasta (flaky) and crispy. You can also add a tbsp of semolina to make it more crunchy.
   
3. Add cumin seeds. Jeera can be replaced with ajwain.
   
4. Add salt to taste.
   
5. Add milk.
   
6. Combine all the ingredients using your hands.
   
7. Mix well and knead into a firm dough using enough water.
   
8. Divide the dough into 3 equal portions.
   
9. Take a portion of the dough, form into a ball and lightly flatten it between your palms.
10. Place it on the rolling board and roll a portion of the dough into a 200 mm. (8”) diameter thin circle without using any flour for rolling.
    
11. Prick it with a fork at regular intervals so that the pakwan does not puff up like a puri.
    
12. Cut into 8 small rounds of approx. 50 mm. (2”) diameter with the help of a cookie cutter or a sharp round vaati. Usually pakwans used in dal pakwan dal pakwan are bigger in size but since we want to serve these as a party appetizer, we are making mini pakwan.
    
13. Scrape off the remaining dough after cutting the rounds.
    
14. Repeat steps 3 to 5 until the dough gets over to make more mini pakwans.
    
15. For frying mini pakwan for dal pakwan, heat the oil in a deep non-stick kadhai and carefully drop a few pakwans at a time on a medium flame.
    
16. Fry till they turn crisp and golden brown in colour from all sides.
    
17. Drain on absorbent paper. Keep aside. Pakwan can be stored in an airtight container for almost a week once it’s cooled completely. You can make them time ahead with chutneys and on the day of making dal pakwan, just cook the dal to save time.
    

1. To assemble mini sindhi dal pakwan chaat, just before serving, arrange 9 mini pakwans on a serving plate.
   
2. Top each mini pakwan with little dal.
   
3. Drizzle 1 tsp khajur imli ki chutney. Add more or less chutney as per your preference.
   
4. Drizzle ½ tsp green chutney. For a garlicky flavour, you can drizzle a little lehsun ki chutney.
   
5. Sprinkle 1 tsp onions and 1 tsp pomegranate for an added crunch.
   
6. Sprinkle little salt evenly over each pakwan and top it with 1 tsp bikaneri bhujia.
   
7. Garnish with 1 tbsp of coriander.
   
8. Repeat steps 1 to 4 to make 4 more plates of mini dal pakwan.
9. Serve dal pakwan chaat | Sindhi dal pakwan chaat | mini dal pakwan | immediately or else they will turn soggy. You can enjoy dal pakwan for breakfast or brunch.
   
10. If you enjoyed this mini dal pakwan recipe then also check out other authentic Sindhi recipes like sindhi koki, sindhi kadhi, aloo tuk & spicy sindhi dal.