Dal Pakwan Recipe - Popular breakfast item of the Sindhis – spicy chana dal served with crisp puris

This recipe has featured on the show Khanakhazana.

Main Ingredients : Split Bengal gram (chana dal), Salt

Cuisine : Sindhi

Course : Snack

Dal Pakwan

Dal Pakwan Recipe - how to make Dal Pakwan


Prep Time : 51-60 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Split Bengal gram (chana dal) 1 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Dry mango powder (amchur) 1/4 teaspoon

  • Oil to deep fry 8 tablespoons

  • Cumin seeds 1 1/2 teaspoons

  • Green chillies slit 4-5

  • Curry leaves 8-10

  • Onion chopped 1 medium

  • Fresh coriander leaves chopped1/2 cup

  • Refined flour (maida) 1 cup

  • Whole wheat flour (atta) 2 tablespoons

  • Semolina (rawa/suji) 1 tablespoon

  • Black peppercorns crushed 10-12


Step 1

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.

Step 2

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.

Step 3

Stir gently and cook on low heat. Heat three tablespoons of oil in another pan and add one teaspoon cumin seeds.

Step 4

When they begin to change colour, add green chillies, curry leaves, remaining garam masala powder, remaining red chilli powder.

Step 5

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.

Step 6

Add semolina, half teaspoon cumin seeds, crushed black peppercorns, four tablespoons of oil and salt.

Step 7

Add sufficient water and knead into a semi-soft dough.

Step 8

Divide the dough into eight portions and roll each portion into a chapati of four-inch diameter.

Step 9

Prick lightly with a fork. Heat sufficient oil in a kadai and deep-fry pakwan on low heat till golden and crisp.

Step 10

Drain on absorbent paper. Garnish the dal with chopped onion and chopped coriander leaves and serve it hot with pakwan.

website of the year 2013
website of the year 2014