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.
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