Sindhi delicacy Dal Pakwan is deep-fried crispy flatbread served with dal and onion, tomatoes.

Ingredients for PAKWAN:

  • All-purpose flour: 2 cup
  • Wheat flour: 2 tablespoon
  • Oil: 3 tablespoon
  • Carrom seeds: 1 teaspoon
  • Cumin seeds: 1 teaspoon
  • Salt to taste
  • Water as require

Ingredients for DAL:

  • Split Bengal gram: 1 cup boiled
  • Clarified butter(Ghee): 3 tablespoon
  • Cumin seeds: 1 teaspoon
  • Green chili: 2 sliced
  • Dry mango powder: 1 teaspoon
  • Curry leaves: 5-7
  • Red chili powder: 2.5 teaspoon
  • Turmeric powder: 1 teaspoon
  • Ground spice powder: 1.5 teaspoon
  • Salt to taste
  • Date chutney: 2 tablespoon
  • Tomato: 1 finely chopped
  • Onion: 1 finely chopped
  • Coriander leaves for garnishing
  • Spring onion for garnishing

How to make DAL PAKWAN:

  1. firstly, in a pressure cooker, cook 1 cup chana dal along with 3 cup water for 3 whistles.
  2. once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy. keep aside.
  3. in a large Kadai heat 1 tsp ghee and splutter ½ tsp cumin, 2 green chilli and few curry leaves.
  4. further, add ½ tomato and saute until they turn soft and mushy.
  5. keeping the flame on low, add ½ tsp turmeric, ¼ tsp chilli powder, ½ tsp pepper, ½ tsp aamchur and pinch asafoetida.
  6. saute until the spices turn aromatic.
  7. furthermore, add cooked chana dal along with 1 cup water.
  8. also, add ¾ tsp salt and ½ tsp jaggery.
  9. mix well adjusting the consistency as required.
  10. boil on a medium flame for 5 minutes or till dal gets cooked completely.
  11. turn off the flame and add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
  12. finally, sindhi style chana dal is ready to be served with pakwan.

firstly, in a large mixing bowl take 1 cup wheat flour, 1 cup maida, ½ tsp pepper, ¼ tsp ajwain, ¼ tsp cumin, ¼ tsp salt and 2 tbsp rava.

mix well making sure all the spices are combined well.

now pour hot oil over the flour. this helps to make crispy pakwan.

crumble the oil with dough well. rub with your hands. be careful as the oil will be very hot.

knead to a slightly stiff dough.

pinch a ball sized dough and flatten.

further, grease it will oil slightly and roll slightly thick as for paratha. this prevents from sticking of dough to rolling pin.

with the help of cookie cutter or lid of the box, cut into a round shape.

prick the pakwan with a fork to prevent puffing up while frying.

fry the pakwan on low to medium flame for a crunchy texture.

now deep fry the pakwan in hot oil. or preheat and bake at 180-degree celsius for 15-20 minutes.

fry the pakwan on medium flame making sure they are cooked completely.

fry the pakwan till they turn golden brown and crisp. it takes around 4 minutes. drain off onto a kitchen paper to remove excess oil.

finally, enjoy pakwan with chana dal, or store in an airtight container for 10-15 days once its cooled completely.

firstly pour the prepared chana dal in a bowl and top with 1 tsp of green chutney and tamarind chutney.

also top with 2 tsp of chopped onion, a pinch of chaat masala, and coriander.

finally, enjoy pakwan with chana dal as dal pakwan.



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