How to make Dal Pakwan - SK Khazana -

The most popular Sindhi breakfast snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Split Bengal gram (chana dal) (चने की दाल), Salt (नमक)

Cuisine : Sindhi

Course : Snacks and Starters

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For more recipes related to Dal Pakwan - SK Khazana checkout Dal Kabab, Dal Vada, Kalmi Vada-SK Khazana, Dal Rice Vada-SK Khazana . You can also find more Snacks and Starters recipes like Greek Roll Tandoori Subz Shaslik - Grill Pan Matar Ke Cutlet Pepper Chicken Uttappam

Dal Pakwan - SK Khazana

Dal Pakwan - SK Khazana Recipe Card

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Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Prep Time : 2-2.30 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dal Pakwan - SK Khazana Recipe

  • Split Bengal gram (chana dal) soaked for 1-2 hours and drained 1 cup

  • Salt to taste

  • Red chilli powder 1 1/2 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Garam masala powder 1 teaspoon

  • Oil 1 tablespoon

  • Cumin powder 1 teaspoon

  • Curry leaves 10-12

  • Green chillies slit 2-3

  • Asafoetida (hing) 1/2 teaspoon

  • Dried mango powder (amchur) 1/2 teaspoon

  • Chopped onion For topping

  • Lemon wedges to serve

  • Fresh coriander sprig for garnish

  • Dal

  • Refined flour (maida) 1 cup

  • Salt to taste

  • Black peppercorns crushed to taste

  • Whole wheat flour (atta) 2 tablespoons

  • Semolina (rawa/suji) 1 tablespoon

  • Oil 1 tablespo to deep fry

  • Cumin seeds 1 teaspoon

Method

Step 1

To prepare dal, heat a pressure cooker. Add split Bengal gram, salt, ½ teaspoon chilli powder, turmeric powder, ½ teaspoon garam masala powder and 4-5 cups water, mix, cover and cook under pressure cook till 3 whistles are given out.

Step 2

To prepare pakwan, mix together refined flour, salt, crushed peppercorns, wheat flour, semolina, oil and cumin seeds in a bowl. Add sufficient water and knead into semi-stiff dough. Cover with cling film and set aside.

Step 3

Heat sufficient oil in a kadai.

Step 4

Divide the dough into equal portions and shape into balls. Lightly flatten each ball between your palms, dip each portion in hot oil and roll out into thin discs.

Step 5

Prick each disc using a fork, put in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 6

Open the lid of the pressure cooker when the pressure has reduced completely. Place the pressure cooker back on heat and cook till the mixture thickens slightly.

Step 7

Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and when it changes colour, add curry leaves and sauté.

Step 8

Add green chillies and sauté. Add asafoetida, remaining chilli powder and remaining garam masala powder and sauté for 30 seconds. Add cooked split Bengal gram mixture, and mix well.

Step 9

Adjust salt and add dried mango powder, switch off heat and mix well.

Step 10

Put the fried pakwan on a serving plate and place on one side of a serving platter. Pour the dal in a patal and place on other side of the platter and place lemon wedge on the side.

Step 11

Garnish the dal with some onion and a coriander sprig.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.