How to make Dal Pakwan -
An excellent breakfast item - favourite of Sindhis.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Refined flour (maida) (मैदा), Bengal gram (chana) (चना)
Cuisine : Sindhi
Course : Snacks and Starters
For more recipes related to Dal Pakwan checkout Chocolate Pancake, Oat Muffins, Japanese Tempura, Masala Papdi With Dahi Boondi . You can also find more Snacks and Starters recipes like Spinach, Feta and Tomato Samosa Bread Aloo Roll Masala Khakra-SK Khazana Blueberry Buttermilk Pancake
Dal Pakwan Recipe Card
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 : 26-30 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dal Pakwan Recipe
Refined flour (maida) dough 100 grams
Bengal gram (chana) cooked split ½ cup
Oil 1 tablespoon + to deep fry
Tamarind pulp 1 teaspoon
Garam masala powder ½ teaspoon
Red chilli powder 1 teaspoon
Turmeric powder ¼ teaspoon
Cumin powder 1 teaspoon
Dried mango powder ½ teaspoon
Salt to taste
Ghee for drizzling
Method
Step 1
To make dal, heat 1 tablespoon oil in a non-stick pan. Add Bengal gram, tamarind pulp, garam masala powder, chilli powder, turmeric powder, cumin powder and dried mango powder, mix well and cook for 5-10 minutes. Add salt and mix well.
Step 2
To prepare pakwan, heat sufficient oil in a kadai.
Step 3
Divide the dough into equal portions and roll out into thin puris. Prick them lightly and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
Step 4
Garnish dal with a coriander sprig, drizzle some ghee on top and serve hot with pakwan.
Nutrition Info
Calories : 1125 Kcal
Carbohydrates : 141.4 gm
Protein : 33 gm
Fat : 47.5 gm
Other : Fiber- 16.8gm
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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.
