Mini Dal Pakwan Chaat Video by Tarla Dalal Video by Tarla Dalal
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Dal Pakwan Chaat Recipe (Sindhi Dal Pakwan Chaat) Video by Tarla Dalal
Preparation Time
25 Mins
Cooking Time
40 Mins
Total Time
65 Mins
Makes
5.00 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)
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onion
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 For Mini Dal Pakwan Chaat
1 cup khajur imli ki chutney
1 cup finely chopped onion
1 cup pomegranate (anar)
salt for sprinkling
1 cup bikaneri bhujia
For The Garnish
5 tbsp chopped coriander (dhania)
Method
- Combine the chana dal, turmeric powder, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
- Allow the steam to escape completely before opening the lid. Keep aside.
- Heat the ghee in a deep non-stick pan, and add the cumin seeds.
- When the seeds crackle, add the green chilli and garlic and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 1 to 2 minutes.
- 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.
- Add the lemon juice and mix well. Keep aside.
- Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
- Divide the dough into 3 equal portions.
- Roll a portion of the dough into a 200 mm. (8”) diameter thin circle without using any flour for rolling.
- 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.
- Scrape off the remaining dough after cutting the rounds.
- Repeat steps 3 to 5 till the dough gets over.
- 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.
- Just before serving, arrange 9 mini pakwans on a serving plate.
- Top each mini pakwan with little dal, 1 tsp khajur imli ki chutney, ½ tsp green chutney, 1 tsp onions and 1 tsp pomegranate.
- Sprinkle little salt evenly over each pakwan and top it with 1 tsp bikaneri bhujia.
- Garnish with 1 tbsp of coriander.
- Repeat steps 1 to 4 to make 4 more plates of mini dal pakwan chaat.
- Serve the mini dal pakwan chaat immediately.
See step by step images of Mini Dal Pakwan Chaat
