Sindhi Dal Pakwan

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Sindhi Dal Pakwan

Description

Cooking Time

Preparation Time :20 Min

Cook Time : 50 Min

Total Time : 1 Hr 10 Min

Ingredients

Serves : 6
  • 1.5 cups chana dal


  • 1 tsp turmeric


  • 1/2 tsp salt to taste


  • 1 nos tomato chopped


  • 2 tsp grated ginger


  • 1 tsp cumin seeds


  • 1 tsp red chili powder


  • 1 tsp coriander powder


  • 1 tsp garam masala powder


  • 1.5 tsp dry mango powder


  • 2 tbsp clarified butter/ghee


  • 1.5 cups for pakwan :wheat flour


  • 1.5 cups all purpose flour


  • 1 tsp salt


  • 2 tsp carom seeds


  • 500 ml oil for deep frying


  • 1 cups for assembling :chopped onion


  • 1/2 cups sev


  • 1/2 cups chopped coriander


  • 1 tsp chaat masala


  • 1 tbsp lemon juice


  • 1/4 tsp red chili powder


  • 1/4 tsp salt

Directions

  • 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