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Dal Pakwaan

This is a very popular Sindhi breakfast recipe. Pakwaan is flat crispy fried bread. It is served with chana dal. It may not be considered a traditional bread recipe but it is one of my favorites! Based on the size of the Pakwaan, you can serve this as a complete meal or use it as an appetizer. This is always a huge hit at our dinner parties. I use the flat empanada frozen discs to save time. Enjoy!


Vishesh Tippani / Additional Commentary


I was introduced to this heavenly dish by my dad. One of the street food vendors in Camp would sell it. It was love at first bite for me! My grandma used to make it for my birthday. Sooji halwa made by mom and Dal Pakwaan were always a staple at my birthday party!

To save time I have used empanada discs instead of making the Pakwaan with equally good results (see recipe below).


I have also made this with whole wheat flour with good results.

Dare I say, I have tried soya flour too which does have a nutty taste to it but hey, that's another blog - Once I'm done with the traditional recipes, I will explore ideas of making them healthier by using different flours, air fryers, etc.

 

What do I need?


For Pakwaan (The real deal):

  • 2 cups Maida (all-purpose flour) - I have tried half whole wheat and full whole wheat too

  • 1/2 tsp ajwain

  • 1/2 tsp jeera

  • 1/2 tsp Chilly powder

  • Salt to taste (1 tsp)

  • 2 tbsp ghee/oil

  • Water for making dough

For Pakwaan (Fast Track method):

  • Frozen empanada discs (any brand). Use a fork to make holes in the disc to prevent them from puffing up while frying

For Dal:

  • 1 cup chana dal

  • 1 Small onion finely chopped

  • 1 tomato finely chopped

  • 3-4 green chillies

  • 1/2 tsp turmeric

  • pinch of Hing (asafoetida)

  • 1 tsp cumin seeds

  • 1 tsp amchur powder or chaat masala

  • 5-6 Kadi Patta(curry leaves) -if serving as an appetizer, avoid using

  • Finely chopped Coriander (Cilantro)

For Garnishing:

  1. Chopped onion

  2. Tamarind Chutney

  3. Mint Chutney

  4. Optional Yogurt Sauce (Take 1/2 cup of yogurt. Add 1 tbsp of water and whisk. Add Salt and Sugar to taste. Add 1/4 inch finely grated ginger and 1 finely chopped green chilly. Mix everything together and garnish with chopped cilantro and roasted jeera powder)


How do I make it?

Pakwan:

  • Mix all the ingredients together in a mixing bowl (except water). Slowly add little water and make a dough. The dough should be neither too hard nor soft. You can also use a stand mixer to make the dough.

  • Cover and rest for 15 mins.

  • Divide the dough into small portions. Depending upon how big you want your Pakwaan to be.

  • Make a ball and then roll it out with a rolling pin. Take a fork and prick this disc in multiple places. Very important! This prevents the dough from puffing up when fried.

  • Deep fry the pakwaan in oil and set it aside on a paper towel

Dal

  • Wash the dal and soak it for at least an hour.

  • Add 1 tbsp of oil to a pressure cooker. When heated, add cumin seeds, Hing, onion, and fry for some time. A couple of minutes till the onion turns translucent should be good enough.

  • Add green chillies and tomato and fry till cooked

  • Add dal, turmeric powder and salt.

  • Add water (enough to cover the dal) and close the lid and pressure cook the dal on medium heat for 1 whistle.

  • Dal does not have to be mushy

  • Add amchur powder or chat masala and mix well

  • Dal is ready to serve

Serve Pakwan with the dal and top it with fresh cilantro, chopped onions, tamarind chutney, mint chutney, and yogurt sauce.

 

Keep calm and call mom tips:

  • No time? Want to impress your guests? Use the frozen empanada sheets and store-bought tamarind and green chutneys. I also add my favorite yogurt sauce on top to garnish it.

  • If your dal become mushy, don't worry. Slow cook it without a lid and let it get thicker. It will taste great as a dip! If I'm serving this at a large dinner party, I drop the tomato and slow cook so it can be easily scooped without making the Pakwaan soggy

  • I cut the empanada discs into 1/2 before frying to make smaller portions and 1/4 size if I want to serve this as a chip and dip option.

 

Accompaniments

  1. Dal

  2. Chutneys

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