Sanjeev Kapoor

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Dal Pakwan  Recipe

Popular breakfast item of the Sindhis – spicy chana dal served with crisp puris

This recipe has featured on the show Khanakhazana.

Preparation Time : 51-60 minutes

Cooking time : 26-30 minutes

Servings : 4

Dal Pakwan

Main Ingredients

Split Bengal gram (chana dal), Salt





Level Of Cooking











  • 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
  • Curry leaves
  • Onion chopped
    1 medium
  • Fresh coriander leaves chopped
    1/2 cup
  • Refined flour (maida)
    1 cup
  • Whole wheat flour (atta)
    2 tablespoons
  • Semolina (rawa/suji)
    1 tablespoon
  • Black peppercorns crushed


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.

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