Sindhi Dal Pakwan

Sindhi Dal Pakwan

Cooking Time

Preparation Time : 20

Cook Time : 50

Total Time : 70

Ingredients

Serves 6

  • Chana dal 1.5 cups

  • Turmeric 1 tsp

  • salt to taste 1/2 tsp

  • Tomato chopped 1 nos

  • Grated ginger 2 tsp

  • Cumin seeds 1 tsp

  • Red chili powder 1 tsp

  • Coriander powder 1 tsp

  • Garam masala powder 1 tsp

  • Dry mango powder 1.5 tsp

  • Clarified butter/Ghee 2 tbsp

  • For Pakwan :Wheat flour 1.5 cups

  • All purpose flour 1.5 cups

  • Salt 1 tsp

  • carom seeds 2 tsp

  • Oil for deep frying 500 ml

  • For Assembling :Chopped onion 1 cups

  • Sev 1/2 cups

  • Chopped Coriander 1/2 cups

  • Chaat masala 1 tsp

  • Lemon juice 1 tbsp

  • Red chili powder 1/4 tsp

  • Salt 1/4 tsp

Directions

  • 01

    In a pressure cooker add dal,salt and turmeric powder. Add enough water to cook the dal.

  • 02

    cook for 4 to 5 whistles until dal is done.

  • 03

    In a kadhai heat ghee. Add cumin seeds and when they start to sputter add in chopped ginger and saute for a minute.

  • 04

    Add the chopped tomatoes,dry spices. Cover and cook until tomatoes turn soft.

  • 05

    Add the cooked dal, dry mango powder, Garam masala powder, salt give them a good stir and adjust the consistency

  • 06

    Dal is done let’s get the Pakwan cooking

  • 07

    To a mixing bowl add the wheat flour, All purpose flour, Salt, Carom seeds give them a mix and adding enough water knead it to a stiff yet pliable dough.

  • 08

    Smear oil over the dough and rest the dough for 10 minutes

  • 09

    Later pinch out small dough portions and roll out each dough ball into a circle

  • 10

    Prick holes along the disc using a fork. This avoids the puffing while frying.

  • 11

    Heat oil for frying in a deep pan or kadai

  • 12

    once got add the rolled discs and fry until they turn golden on both the sides.

  • 13

    Drain and remove on to kitchen towel or tissue paper

  • 14

    Serve it hot topped with chana dal, sprinkle some chopped onions, green chilies and cilantro on top. Sprinkle some lemon juice and finish it off with some red chili powder and chaat masala to preference

  • 15

    They can be topped with green and tamarind chutneys along pomegranate seeds for a Chaat version of the same

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