Split Bengal gram (chana dal)
Red chilli powder
Garam masala powder
Dry mango powder (amchur)
Oil to deep fry
1 1/2 teaspoons
Green chillies slit
Fresh coriander leaves chopped
Refined flour (maida)
Whole wheat flour (atta)
Black peppercorns crushed
Soak chana dal in three cups of water for about one hour. Drain and boil with three cups of water, salt and turmeric powder till just done.
Heat a pan, add the boiled dal and half a cup of water if the dal is too dry. Stir and add half the red chilli powder, half the garam masala powder, dry mango powder and adjust salt.
Stir gently and cook on low heat. Heat three tablespoons of oil in another pan and add one teaspoon cumin seeds.
When they begin to change colour, add green chillies, curry leaves, remaining garam masala powder, remaining red chilli powder.
Stir and add it to the dal. Mix well and take it off the heat. To make pakwan sift refined flour and wheat flour into a large bowl.
Add semolina, half teaspoon cumin seeds, crushed black peppercorns, four tablespoons of oil and salt.
Add sufficient water and knead into a semi-soft dough.
Divide the dough into eight portions and roll each portion into a chapati of four-inch diameter.
Prick lightly with a fork. Heat sufficient oil in a kadai and deep-fry pakwan on low heat till golden and crisp.
Drain on absorbent paper. Garnish the dal with chopped onion and chopped coriander leaves and serve it hot with pakwan.