Dal Pakwan

Ingredients list for Dal Pakwan

• 1 cup Split Bengal gram (chana dal), soaked for 4 hours and drained
• 1/4 teaspoon Turmeric powder
• to taste Salt
• 1 cup Refined flour (maida)
• 1/2 cup Whole wheat flour (atta)
• 1/2 cup Semolina (suji/rawa)
• 2 teaspoons Cumin seeds
• 1/2 teaspoon Crushed black peppercorns
• Oil 4 tbsps + for drizzling + deep-frying
• 10-12 Curry leaves
• 1 teaspoon Garam masala powder
• 1 teaspoon Green chillies roughly chopped
• 1 teaspoon Dried mango powder (amchur)
• for garnishing Onions finely chopped

Method

1. Boil 2 cups water in a non-stick pan, add split Bengal gram, turmeric powder and salt and mix well. Cover and cook till the gram is done.
2. Put refined flour, wheat flour and semolina into a bowl. Add salt, 1 tsp cumin seeds, ½ tsp crushed peppercorns, 2 tbsps oil and mix well. Add ½ cup water and knead into a semi-soft dough. Drizzle some oil and rub over it.
3. Heat sufficient oil in a kadai.
4. Divide the dough into equal portions, shape them into balls, roll out into big pooris and prick the surface with a fork. These are pakwan.
5. Deep-fry pakwan in hot oil till crisp and brown on both the sides. Drain on absorbent paper.
6. Heat 2 tbsps oil in another non-stick pan, add remaining cumin seeds, curry leaves, green chillies and garam masala powder and mix well.
7. Add the tempering to the Bengal gram mixture and mix well. Add dried mango powder and mix well. Lightly mash the dal with the back of the ladle and simmer for a minute.
8. Transfer the dal into a serving bowl, garnish with onionsand place it on one side of the serving plate, arrange the pakwan on the other side and serve immediately.

Nutrition Info