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You are here : home > Reluctant Chef > Main Course > Sindhi Dal Pakwaan

Sindhi Dal Pakwaan

Preparation Time: 30 mints

Serves No. Of People: 4

INGREDIENTS

Ingredients For Pakwan
1.5 cups all purpose flour (maida)
1.5 cups whole wheat flour (atta)
1 teaspoon ajwain (carom seeds)
1 teaspoon cumin (jeera)
1 teaspoon salt
3/4 cup water or as required
2 teaspoon oil or ghee

METHOD

Recipe and demo by Vidhi Jagwani (@vidhijagwani2020)

How to make dal pakwan
1. Rinse and soak the chana dal in water over night or atleast 3 hours. drain and keep aside.
2. In a pressure cooker, take the dal and 2 cups water, add green chillies, salt, hing and haldi. Pressure cook for 2-3 whistles. the grains should be cooked yet separate.
3. Simmer for 7-8 minutes or more on a low flame till a medium consistency of the dal is reached. Keep the dal aside.
4. for tempering, heat oil or ghee. crackle the cumin first and saute for a minute. Pour this sauteed mixture along with the oil in the dal and immediately cover the lid to lock the fragrance.
Your Dal is ready.

Mix all the ingredients in a mixing bowl.
Knead to a semi soft dough.
Make small balls of the dough.
Roll them thin. Prick with a fork.
Fry in hot oil till the pakwans are crisp and golden.
Drain the pakwans on paper towels to remove excess oil.

Tamarind Chutney
Soak 1 cup of Tamarind for 15 mins
Take a kadhai and heat it. Strain the soaked tamarind in the kadhai to get the pulp out. Add 1 grated onion, black salt, red chilli powder, jaggery and 4-5 seedless finely chopped dates. Let this boil for 15 mins till the color changes to dark brown.
Your chutney is ready.

Enjoy dal pakwaan with tamarimd chutney!

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