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Preparation Time : 20
Cook Time : 50
Total Time : 70
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
In a pressure cooker add dal,salt and turmeric powder. Add enough water to cook the dal.
cook for 4 to 5 whistles until dal is done.
In a kadhai heat ghee. Add cumin seeds and when they start to sputter add in chopped ginger and saute for a minute.
Add the chopped tomatoes,dry spices. Cover and cook until tomatoes turn soft.
Add the cooked dal, dry mango powder, Garam masala powder, salt give them a good stir and adjust the consistency
Dal is done let’s get the Pakwan cooking
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.
Smear oil over the dough and rest the dough for 10 minutes
Later pinch out small dough portions and roll out each dough ball into a circle
Prick holes along the disc using a fork. This avoids the puffing while frying.
Heat oil for frying in a deep pan or kadai
once got add the rolled discs and fry until they turn golden on both the sides.
Drain and remove on to kitchen towel or tissue paper
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
They can be topped with green and tamarind chutneys along pomegranate seeds for a Chaat version of the same
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