Dal pakwan sindhi recipe
DAL PAKWAN SINDHI RECIPE
DAL PAKWAN is a typical-traditional meal from the Sindhi community which includes chana dal /split Bengal gram and a super crisp deep-fried maida + wheat flour flat poori or fried flatbread (Pakwan) This combination is the most popular breakfast or brunch among the Sindhi community that they celebrate DAL PAKWAN Day On 11th April
DAL FOR PAKWAN RECIPE
INGREDIENTS
- Chana dal – 1 cup
- Turmeric- 1/4 tsp
- A generous pinch of asafoetida
- Red chilli pwdr – 1 tsp
- Chana masala or chole masala or garam masala pwdr – 1 tsp
- Jeera pwdr – 1/2 tsp
- Sugar – 1/2 tsp
- Slitted and chopped green chilli – 2
- Ghee -1 tbsp
- Jeera – 1 tsp
- Ginger juliennes + finely chopped coriander leaves for garnish
PREPARATION
Clean ,wash ,rinse and soak the chana dal for 4 to 5 hrs. [to reduce soaking time soak in warm water ]
Take the soaked dal + little salt +1/4 tsp turmeric + few drops of oil + asafoetida + 1 1/2 or 2 cup of water in cooker.
Pressure cook upto 2 or3 whistles till the dals get soft and not mushy .The grains have to be soft and whole .
Let the pressure release on own .
Add chilli pwdr + chana masala + jeera pwdr + sugar + 1 cup water and mix gently
Simmer for 5 -7 mins on medium flame .
Temper it with ghee + jeera + green chilli .
Transfer to serving bowl and garnish with ginger juliennes + finely chopped coriander leaves.
Serve hot with pakwans .
NOTES
- Instead chana dal we can use white kabuli chana.
- Leftover can be used for chaat items ,served with samosas or use it to knead paratha dough.
METHOD
PAKWAN RECIPE – new video
INGREDIENTS
- Maida – 1 cup
- Wheat flour – 1/2 cup
- Rava – 1 tbsp
- Melted hot Ghee – 3 tsp
- Ajwain – 1 tsp
- Water to knead
- Salt as per taste
- Oil for deep fry
METHOD
Mix flours + rava + ajwain + salt + hot ghee in a plate.
Mix it well with your clean hands for sometime till crumbly.
Add water little by little and knead it into a medium hard and firm dough [not soft pls]
Cover dough with a damp cloth and keep aside for ½ an hour.
After half an hour again knead the dough.
Divide it into equal portions . [ 18 – 20 ]
Roll it into thick chapatis .
Prick all over the puris with a fork to avoid puffing up.
Heat oil in a pan.
Once the oil becomes hot slide in the puri and lower the flame immediately.
Flip and fry on other side also .
Fry on low flame till golden colour on both sides .
Remove on absorbent paper
On cooling it becomes crispy .
Serve with chana dal gravy or chole + sweet chutney +green chutney.
Serve crispy pakwans + dal topped with finely chopped onion + sweet khajur chutney + green spicy chutney.
NOTES
- Instead of ajwain .you can add crushed black pepper and jeera.
- Fry till golden else it will not become crispy .
- You can store the crispy pakwans in airtight containers for 2 weeks.
- You can make small size ones and use it for sev puri as papdis .
FOR MORE RECIPES CLICK ON THE NAMES BELOW:-
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