Authentic Dal Pakwan

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Authentic Dal Pakwan


Cooking Time

Preparation Time :10 Min

Cook Time : 30 Min

Total Time : 40 Min


Serves : 4
  • 1 cups for dal: channa dal

  • 1/2 cups split moong dal

  • 1 nos green chili shopped

  • 1/2 tsp turmeric powder

  • 1 tsp chopped ginger

  • 1 pinch asafoetida(hing)

  • 1 pinch salt to taste

  • 2 cups water as more as needed

  • 1 cups for pakwan: all purpose flour (maida)

  • 1/2 tsp salt

  • 1/4 tsp carom seeds (ajwain)

  • 1/4 tsp araway seeds (shahjeera/pullav jeeri)

  • 1 tsp oil for shortening

  • 1 cups water for kneading dough

  • 1 cups oil for frying

  • 1 tsp for tempering dal: coriander powder

  • 1/4 tsp red chilli powder

  • 1 pinch black pepper powder

  • 1 pinch amchur powder

  • 2 tsp oil

  • 1 sprig for garnish: finely chopped onions and coriander leaves


  • Organise the ingredients for making dal.
  • Soak channa and mung dal together for 2-3 hours.
  • Heat oil in a pressure cooker and saute ginger chopped ginger and asafoetida.
  • Add the water, soaked dals, turmeric powder and chopped chilli
  • Pressure cook for 3-4 whistles on medium flame.
  • Once pressure released, add salt to the dal. The dal should have a mushy and thick texture.
  • Sprinkle a layer of spices on the dal using coriander powder, black pepper powder, amchur powder, red chili powder and temper with hot oil.
  • FOR PAKWAAN: Combine salt, caraway seeds, carom seeds, salt and oil with the flour.
  • With the help of water knead a smooth firm dough with the flour mixture
  • Cover the dough and keep the dough aside .
  • After 10 minutes, make small balls with the dough.
  • Roll out each ball into 4" or 6" diameter thin disc. Prick them with fork so they do not puff up during frying.
  • Deep fry in hot oil and on moderate flame till light brown.
  • Repeat for the other pakwans.
  • Sprinkle onions and coriander powder on the tempered dal and serve hot with Pakwans and the chutneys.
  • Tips: Pakwans should be fried on medium to low flame. and must be golden to light brown ; not overly brown
  • Pakwans can be fried a day prior to a party . They stay good for 2-3 days.