Dal Pakwan

55 minutes
4
Sindhi
Dal Pakwan Recipe - Ranveer Brar

Ingredients

For Dal

1 cup Chana Dal, soaked for ½ hour

½ tsp Turmeric powder

Salt to taste

2 tbsp Ghee

½ tsp Cumin seeds

1 Onion, chopped

1 Green chilli, chopped

1 tsp Red chilli powder

½ tsp Garam masala powder

Fresh Coriander, for garnish

½ cup Onions, chopped for garnish

For Pakwan

1 ½ cups Refined flour

Salt to taste

1 tsp Cumin seeds

1 ½ tsp Ghee, warm

Oil for frying

Process

  • Pressure cook the dal by adding turmeric powder, salt and 1 ¾ cups of water. Cook for 2 whistles and keep aside.
  • Heat ghee in a non-stick kadhai and add in cumin seeds and let it crackle.
  • Now add in the onions and green chillies and fry them till nice light golden brown in colour.
  • Add in red chilli powder and garam masala powder and mix well.
  • Pour in the cooked dal and mix everything together. Check for seasonings and consistency. If very thick then add little water and let it cook for 5-6 minutes more.
  • Now for the pakwan, add refined flour, salt, cumin seeds and ghee in a bowl and mix well.
  • Add water as required and make firm dough. Rest the dough for 10 minutes and then divide it equally into 8-9 portions.
  • Roll out each portion into 1 cm thick sheet and poke it using a fork.
  • Heat oil in a frying pan and fry it on medium heat on both the sides until they turn nice crisp and golden brown in colour.
  • Remove on an absorbent paper to drain off the excess oil.
  • Before serving, reheat the dal and garnish with chopped onions and fresh coriander leaves.
  • Serve hot along with the crispy pakwans.

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