Mini Dal Pakwan Chaat


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Mini Dal Pakwan Chaat

5/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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Dal Pakwan is an all-time favourite Sindhi breakfast of crispy puris served with a chana dal curry. Here, we have converted this lovely combo into a snazzy chaat . The pakwans are made in an attractive mini-size, and topped with delicious chana dal.


A garnish of onions, pomegranate and bhujia completes the Mini Dal Pakwan Chaat, giving it a lot of more interesting flavours and textures! This is a very exciting snack, which will be loved by young and old alike.


Sindhi Koki , Sindhi Kadhi , Sai Bhaji , Spicy Sindhi Dal , Aloo Tuk , Kamal Kakdi ki Subzi are other popular Sindhi recipes.

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Mini Dal Pakwan Chaat recipe - How to make Mini Dal Pakwan Chaat

Soaking time:  4 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings
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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
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 green chilli
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/4 tsp garam masala
1/2 tsp chilli powder
1 1/2 tsp lemon juice

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

Other Ingredients
1 cup khajur imli ki chutney
1/2 cup green chutney
1 cup finely chopped onions
1 cup pomegranate (anar)
salt for sprinkling
1 cup bikaneri bhujia

For The Garnish
5 tbsp chopped coriander (dhania)
Method
For the dal

  1. Combine the chana dal, turmeric powder, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
  2. Allow the steam to escape completely before opening the lid. Keep aside.
  3. Heat the ghee in a deep non-stick pan, and add the cumin seeds.
  4. When the seeds crackle, add the green chilli and garlic and sauté on a medium flame for a few seconds.
  5. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  6. Add the cooked chana dal, garam masala and chilli powder and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the lemon juice and mix well. Keep aside.

For the mini pakwans

  1. Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
  2. Divide the dough into 3 equal portions.
  3. Roll a portion of the dough into a 200 mm. (8”) diameter thin circle without using any flour for rolling.
  4. Prick it with a fork at regular intervals and cut into 8 small rounds of approx. 50 mm. (2”) diameter with the help of a cookie cutter or a sharp round vaati.
  5. Scrape off the remaining dough after cutting the rounds.
  6. Repeat steps 3 to 5 till the dough gets over.
  7. Heat the oil in a deep non-stick kadhai and deep-fry, a few pakwans at a time on a medium flame, till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.

How to proceed

  1. Just before serving, arrange 9 mini pakwans on a serving plate.
  2. Top each mini pakwan with little dal, 1 tsp khajur imli ki chutney, ½ tsp green chutney, 1 tsp onions and 1 tsp pomegranate.
  3. Sprinkle little salt evenly over each pakwan and top it with 1 tsp bikaneri bhujia.
  4. Garnish with 1 tbsp of coriander.
  5. Repeat steps 1 to 4 to make 4 more plates.
  6. Serve immediately.

Nutrient values per serving
Energy556 cal
Protein18.8 g
Carbohydrates74.7 g
Fiber10.5 g
Fat20.2 g
Cholesterol0 mg
Vitamin A263.7 mcg
Vitamin B10.4 mg
Vitamin B20.2 mg
Vitamin B32.3 mg
Vitamin C11.9 mg
Folic Acid75.4 mcg
Calcium116.6 mg
Iron6.1 mg
Magnesium0 mg
Phosphorus0 mg
Sodium47.3 mg
Potassium706.1 mg
Zinc1.4 mg

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Reviews

Mini Dal Pakwan Chaat
5
 on 03 Oct 17 09:47 AM


Can the dal pakwans be baked instead of deep fried?
| Hide Replies
Tarla Dalal    Hi Uma, Yes you can try...
Reply
03 Oct 17 11:54 AM
Mini Dal Pakwan Chaat
5
 on 08 Aug 16 04:15 PM


This chaat recipe looks similar to sev puri but it is completely different. The dal mixture on the pakwan taste delicious with all the chutney''s over it. Pomegranate and Bikaneri bhujia adds a nice twist to this chaat with its slight sour and spicy taste. Wonderful recipe