How to make Dal Pakwan -

Favourite breakfast of the Sindhis – crisp served with spicy chana dal.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal gram (chana dal),, Turmeric powder (हल्दी का पावडर)

Cuisine : Sindhi

Course : Snacks and Starters

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Dal Pakwan

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 : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Dal Pakwan Recipe

  • Split Bengal gram (chana dal), soaked for 4 hours and drained 1 cup

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Refined flour (maida) 1 cup

  • Whole wheat flour (atta) 1/2 cup

  • Semolina (suji/rawa) 1/2 cup

  • Cumin seeds 2 teaspoons

  • Crushed black peppercorns 1/2 teaspoon

  • Oil 4 tbsps + for drizzling + deep-frying

  • Curry leaves 10-12

  • Garam masala powder 1 teaspoon

  • Green chillies roughly chopped 1 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Onions finely chopped for garnishing


Step 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.

Step 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.

Step 3

Heat sufficient oil in a kadai.

Step 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.

Step 5

Deep-fry pakwan in hot oil till crisp and brown on both the sides. Drain on absorbent paper.

Step 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.

Step 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.

Step 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.

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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 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.