Mini Dal Pakwan Chaat by Tarla Dalal

Mini Dal Pakwan Chaat by Tarla Dalal

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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.

  

Recipe Description for Mini Dal Pakwan Chaat

Soaking time:  4 hours
Preparation Time: 
Cooking Time: 
Makes 5 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
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.

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