Dal pakwan

Dal pakwan is a famous Sindhi breakfast recipe. I have not tasted it before now, but have heard about it and come across it in many cooking sites and blogs, that I decided to try it. I am a big fan of puris and this is kind of similar except they are much more crispier and delicious. Well, anything fried is bound to be delicious 🙂 After some research, I decided to follow this recipe. It came out really well. Honestly, the pakwan/puris taste great by themselves and I think they would be great with any pickle/achar. They would make a great tea time snack as well! Traditionally the pakwans/puris are served with a simple dal,  chutneys and onions! You can store these crispy pakwans in an air tight container and use for 2-3 days. Here goes, the recipe for Dal Pakwan.

For the pakwan (puris)

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 tbsp semolina
• 1 tsp ajwain/carom seeds
• 1 tsp jeera/cumin seeds
• 1 tsp crushed black pepper
• salt to taste
• 11/2 tsp ghee/oil
• 1/2 – 3/4 cup water as needed for kneeding the dough

Method:

Add all the ingredients and make a semi soft dough.

Make small lemon size balls of the dough and roll it to a small circle. (Around 6-8 cms)

Deep fry them in hot oil, until they turn golden brown and become crispy.

Store them in an air tight container or serve with hot dal.

For the Dal:

• 1 cup chana dal
• 1 sprig curry leaves
• 1/4 tsp turmeric powder
• 1/2 tsp chilli powder (more or less according to spice levels)
• 1/2 tsp mango/amchur powder
• 1/4 tsp garam masala
• 1/4 tsp asafoetida
• 1 tsp cumin seeds
• 2-3 green chillies
• 1 1/2 tsp ghee or oil
• salt to taste
• water as needed

Method:

Soak the Chana Dal in water f0r 3-4 hours and pressure cook the Dal along with turmeric, chilli powder and little salt until they are just done. (Don’t make them mushy)

Add the garam masala and amchur powder to the Dal and mix well. Cook them for a couple of minutes.

Heat ghee or oil in a small pan, add curry leaves, cumin, asafoetida, finely chopped green chillies and let the cumin seeds splutter. Add the tadka(tempering) to the dal and mix well. Serve hot with pakwans , finely chopped onions and sweet chuntney (optional).