dal pakwan recipe | sindhi dal pakwan | sindhi breakfast recipes with detailed photo and video recipe. a popular and filling authentic sindhi breakfast delicacy which comes with crisp puri’s and spicy chana dal. traditionally this combo of dal and fried puri is served mainly breakfast, but can also be served for brunch and evening snack. the recipe can be time-consuming, but certainly worth the effort.
the recipe for dal pakwan can be time-consuming, given the fact that you have to begin with deep fried puri and dal preparation. also, you may extend if you do not have the store bought chutney recipes like imli chutney and green chutney. but certainly once prepared, it will justify the energy spent on preparing it with your first bite. but if you still feel it is over-work, than there is a workaround for it. basically, you can prepare the fried puri’s, chutneys and dal separately. in other words, prepare the puri’s and chutney’s well ahead in advance and prepare the chana dal when you wish to serve or consume. alternatively, you can opt for store-bought puri and chutney, but i would discourage it for obvious reasons of preservatives.
furthermore, some easy tips and serving ideas for dal pakwan recipe while preparing and assembling. firstly, adding rava while making pakwan helps to get more crunchy flat poori. also, make sure to fry on low to medium flame, else the pakwaan will not turn crispy and crunchy. lastly, i prefer dal pakwan to be served separately in a bowl, however, my husband prefers to pour chana dal over pakwan and be served like a chaat.
finally, i would like to highlight my other dal recipes collection with this post of dal pakwan recipe. it includes recipes like, dal tadka, chana dal, moong dal tadka, mango dal, dal makhani, tomato rasam, dal fry, cabbage dal, methi dal and masoor dal recipe. further, do visit my other similar recipes collection like,
dal pakwan video recipe:
recipe card for dal pakwan recipe:
dal pakwan recipe | sindhi dal pakwan | sindhi breakfast recipes
Ingredients
for chana dal:
- 1 cup chana dal, soaked 1 hour
- 4 cup water
- 1 tsp ghee / clarified butter
- ½ tsp cumin / jeera
- 2 green chilli, slit
- few curry leaves
- ½ TOmato, finely chopped
- ½ tsp turmeric / haldi
- ¼ tsp kashmiri red chilli powder
- ½ tsp pepper, crushed
- ½ tsp aamchur / dry mango powder
- pinch asafoetida / hing
- ¾ tsp salt
- ½ tsp jaggery / gud
- ¼ tsp garam masala
- 2 tbsp coriander, finely chopped
for pakwan (crispy poori):
- 1 cup wheat flour / atta
- 1 cup maida / plain flour
- ½ tsp pepper, crushed
- ¼ tsp ajwain / carom
- ¼ tsp cumin / jeera
- ¼ tsp salt
- 2 tbsp rava / semolina / suji
- 2 tbsp oil, hot
- water to knead
- oil for deep frying
for serving:
- 2 tbsp green chutney
- 2 tbsp tamarind chutney
- ½ onion, finely chopped
- ½ tsp chaat masala
- 2 tsp coriander, chopped
Instructions
- to serve, take 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.
how to make dal pakwan with step by step photo:
sindhi style chana dal recipe:
- firstly, in a cooker pressure cook 1 cup chana dal (soaked for 1 hour) along with 3 cup water for 5 whistles.
- once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy. keep aside.
- in a large kadai heat 1 tsp ghee and splutter ½ tsp cumin, 2 green chilli and few curry leaves.
- further, add ½ tomato and saute until they turn soft and mushy.
- keeping the flame on low, add ½ tsp turmeric, ¼ tsp chilli powder, ½ tsp pepper, ½ tsp aamchur and pinch asafoetida.
- saute until the spices turn aromatic.
- furthermore, add cooked chana dal along with 1 cup water.
- also, add ¾ tsp salt and ½ tsp jaggery.
- mix well adjusting the consistency as required.
- boil on medium flame for 5 minutes or till dal gets cooked completely.
- turn off the flame and add ¼ tsp garam masala and 2 tbsp coriander leaves. mix well.
- finally, sindhi style chana dal is ready to be served with pakwan.
pakwan recipe:
- 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.
- now add water slowly and start to knead the dough.
- 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 round shape.
- prick the pakwan with a fork to prevent puffing up while frying.
- 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 on to 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.
dal pakwan serving:
- 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.
notes:
- firstly, instead of tomato use 1 tbsp of tamarind pulp while making chana dal.
- also, fry the pakwan on low to medium flame for a crunchy texture.
- additionally, pakwan can be stored in an airtight container for 10-15 days once it’s cooled completely.
- finally, sindhi style dal pakwan tastes great when chana dal is prepared with ghee.