DAL PAKWAN

DAL PAKWAN

Cooking Time

Preparation Time : 20

Cook Time : 30

Total Time : 50

Ingredients

Serves 2

  • FOR CHANA DAL: 1 cup chana dal, soaked 1 hour 4 cup water 1 tsp ghee ½ tsp cumin 2 green chilli few curry leaves ½ TOmato, finely chopped 1 tsp ginger garlic paste ½ tsp turmeric ¼ tsp kashmiri red chilli powder ½ tsp pepper, crushed ½ tsp aamchur powder pinch asafoetida ¾ tsp salt ½ tsp jaggery (optional) ¼ tsp garam masala 2 tbsp coriander, finely chopped

  • FOR PAKWAN (CRISPY POORI): 1 cup wheat flour 1 cup maida ¼ tsp ajwain ¼ tsp cumin ¼ tsp salt 2 tbsp rava suji 2 tbsp oil, hot water to knead oil for deep frying

  • FOR TOPPING: 1 tbsp tamarind chutney

  • 1 tsp red chilli pdr

  • 1 tsp chat masala few coriander leaves

Directions

  • 01

    Pressure cook soaked dal with 3 cups of water for 2 whistles. once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy. keep aside.

  • 02

    In a large kadai heat oil and ghee and add hing and splutter cumin,greenchilli and curryleaves. Add ginger garlic paste and saute till the raw taste disappears

  • 03

    Add in chopped tomato and saute until mushy

  • 04

    Add in all masalas and saute for a minute on low flame until aromatic.

  • 05

    Add in chanadal mix well and combine and cook

  • 06

    Lastly add amchur powder and top it with coriander leaves.

  • 07

    For pakwan crispy poories add all ingredients and oil and crumble. Add hot water and knead to a stiff dough and keep aside for half an hour

  • 08

    Take a lemon size ball n roll into puri size and prick it with a fork.

  • 09

    Heat oil in kadai and when hot fry all puries till crisp

  • 10

    Serve the puri with dal topped with tamarind chutney, spicss, onions and coriander leaves and enjoy

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