How to make Dal Pakwan - Popular breakfast item of the Sindhis – spicy chana dal served with crisp puris
This recipe has featured on the show Khanakhazana.
Main Ingredients : Split Bengal Gram, Refined Flour
Cuisine : Sindhi
Course : Snacks and Starters
Dal Pakwan Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
For more recipes related to Dal Pakwan checkout Dal Kabab, Puran Poli, Chana Puri, Ambe Dal . You can also find more Snacks and Starters recipes like Risotto Rice Balls, Banana and Coconut Nougat, Cranberry Centered Thumbnail Cookies, Baked Chana Tikki.
Prep Time : 51-60 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Dal Pakwan Recipe
Split Bengal Gram 1 cup
Refined Flour to taste
Turmeric powder 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Garam masala powder 1/4 teaspoon
Dry mango powder (amchur) 1/4 teaspoon
Oil to deep fry 8 tablespoons
Cumin seeds 1 1/2 teaspoons
Green chillies slit 4-5
Curry leaves 8-10
Onion chopped 1 medium
Fresh coriander leaves chopped 1/2 cup
Refined flour (maida) 1 cup
Whole wheat flour (atta) 2 tablespoons
Semolina (rawa/suji) 1 tablespoon
Black peppercorns crushed 10-12
Method
Step 1
Soak chana dal in three cups of water for about one hour. Drain and boil with three cups of water, salt and turmeric powder till just done.
Step 2
Heat a pan, add the boiled dal and half a cup of water if the dal is too dry. Stir and add half the red chilli powder, half the garam masala powder, dry mango powder and adjust salt.
Step 3
Stir gently and cook on low heat. Heat three tablespoons of oil in another pan and add one teaspoon cumin seeds.
Step 4
When they begin to change colour, add green chillies, curry leaves, remaining garam masala powder, remaining red chilli powder.
Step 5
Stir and add it to the dal. Mix well and take it off the heat. To make pakwan sift refined flour and wheat flour into a large bowl.
Step 6
Add semolina, half teaspoon cumin seeds, crushed black peppercorns, four tablespoons of oil and salt.
Step 7
Add sufficient water and knead into a semi-soft dough.
Step 8
Divide the dough into eight portions and roll each portion into a chapati of four-inch diameter.
Step 9
Prick lightly with a fork. Heat sufficient oil in a kadai and deep-fry pakwan on low heat till golden and crisp.
Step 10
Drain on absorbent paper. Garnish the dal with chopped onion and chopped coriander leaves and serve it hot with pakwan.
