Mini Dal Pakwan Chaat

Mini Dal Pakwan Chaat

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dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | with amazing 40 amazing images.

dal pakwaan is an all-time favourite Sindhi breakfast of crispy puris served with a chana dal curry. Here, we have converted this lovely combo into a snazzy dal pakwan chaat . The pakwans are made in an attractive mini-size, and topped with delicious chana dal.

Visit a Sindhi family on a Sunday morning, and you are likely to be greeted by the aroma of Dal Pakwan being prepared for breakfast! Pakwan is a delicious snack, which is often served with dal to make a sumptuous breakfast.

dal pakwan chaat recipe works very well as a party starter and an appetizer! This is one recipe that my kids love madly! Who doesnt love chaat? Here we have minimized the size of the crispy pakwans.

You can also make pakwans in advance and store them in an air-tight container. The dal is also super quick and easy to make, every ingredient used for making this lip-smacking chaat is basic and is found in each and every Indian household! Though the preparation may take a while, yet the outcome and results will blow your taste buds off and you would wish that the plate of chaat doesn't end!

A garnish of onions, pomegranate and bhujia completes the Mini Dal Pakwan Chaat, giving it a lot of more interesting flavours and textures! This is a very exciting snack, which will be loved by young and old alike.

Some tips to make the dal pakwan chaat recipe. 1. Add ghee to make pakwan more khasta (flaky) and crispy. You can also add a tbsp of semolina to make it more crunchy. 2. Pakwan can be stored in an airtight container for almost a week once it’s cooled completely.

Sindhi Koki, Sindhi Kadhi, Sai Bhaji, Spicy Sindhi Dal, Aloo Tuk, Kamal Kakdi ki Subzi are other popular Sindhi recipes.

Enjoy dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | with detailed step by step recipe photos and video below.

Mini Dal Pakwan Chaat recipe - How to make Mini Dal Pakwan Chaat

Soaking time:  4 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings
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Ingredients


For The Dal
1 cup chana dal (split bengal gram) , soaked for 4 hours and drained
1/4 tsp turmeric powder (haldi)
salt to taste
1 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 green chilli
2 tsp finely chopped garlic (lehsun)
1/2 cup finely chopped onions
1/4 tsp garam masala
1/2 tsp chilli powder
1 1/2 tsp lemon juice

For The Mini Pakwans
1 cup plain flour (maida)
1/2 tsp cumin seeds (jeera)
1 tbsp ghee
2 tbsp milk
salt to taste
oil for deep-frying

Other Ingredients For Mini Dal Pakwan Chaat
1 cup khajur imli ki chutney
1/2 cup green chutney
1 cup finely chopped onions
1 cup pomegranate (anar)
salt for sprinkling
1 cup bikaneri bhujia

For The Garnish
5 tbsp chopped coriander (dhania)

Method
For the dal

    For the dal
  1. Combine the chana dal, turmeric powder, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
  2. Allow the steam to escape completely before opening the lid. Keep aside.
  3. Heat the ghee in a deep non-stick pan, and add the cumin seeds.
  4. When the seeds crackle, add the green chilli and garlic and sauté on a medium flame for a few seconds.
  5. Add the onions and sauté on a medium flame for 1 to 2 minutes.
  6. Add the cooked chana dal, garam masala and chilli powder and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
  7. Add the lemon juice and mix well. Keep aside.

For the mini pakwans

    For the mini pakwans
  1. Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
  2. Divide the dough into 3 equal portions.
  3. Roll a portion of the dough into a 200 mm. (8”) diameter thin circle without using any flour for rolling.
  4. Prick it with a fork at regular intervals and cut into 8 small rounds of approx. 50 mm. (2”) diameter with the help of a cookie cutter or a sharp round vaati.
  5. Scrape off the remaining dough after cutting the rounds.
  6. Repeat steps 3 to 5 till the dough gets over.
  7. Heat the oil in a deep non-stick kadhai and deep-fry, a few pakwans at a time on a medium flame, till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.

How to proceed to serve mini dal pakwan chaat

    How to proceed to serve mini dal pakwan chaat
  1. Just before serving, arrange 9 mini pakwans on a serving plate.
  2. Top each mini pakwan with little dal, 1 tsp khajur imli ki chutney, ½ tsp green chutney, 1 tsp onions and 1 tsp pomegranate.
  3. Sprinkle little salt evenly over each pakwan and top it with 1 tsp bikaneri bhujia.
  4. Garnish with 1 tbsp of coriander.
  5. Repeat steps 1 to 4 to make 4 more plates of mini dal pakwan chaat.
  6. Serve the mini dal pakwan chaat immediately.
Nutrient values (Abbrv) per serving
Energy729 cal
Protein20.1 g
Carbohydrates71.2 g
Fiber10.8 g
Fat40.4 g
Cholesterol1 mg
Sodium52.5 mg
Mini Dal Pakwan Chaat Video by Tarla Dalal
Mini Dal Pakwan Chaat recipe with step by step photos

Preparation for Dal Pakwan

  1. To make tongue-tickling dal pakwan chaat recipe | Sindhi dal pakwan chaat | mini dal pakwan | at home you need to prepare dal, pakwan and components like chutneys to assemble. Starting with the dal, clean and wash chana dal with running water. Soak them in enough water for 4 hours.
  2. After 4 hours, drain chana dal using a strainer and discard it.
  3. The assorted chutneys can be made a day prior and stored in the freezer. Before assembling, you can take spoonfuls of chutney, add water and adjust the consistency.

How to make Dal

  1. To make dal for dal pakwan chaat | Sindhi dal pakwan chaat | mini dal pakwan | transfer the soaked and drained chana dal in a pressure cooker. You can also cook the dal in a pan.
  2. Add ¾ cup of water.
  3. Add turmeric powder to give dal a beautiful yellow colour.
  4. Finally, add salt.
  5. Mix well and pressure cook for 2 whistles. Allow the steam to escape completely before opening the lid. Keep aside. The dal should be soft yet retain its shape.
  6. To temper the dal, heat ghee in a deep non-stick pan and add the cumin seeds. Vegans can use oil instead of ghee but ghee elevates the flavor of the dal a lot.
  7. When the seeds crackle, add green chilli.
  8. Add garlic and sauté on a medium flame for a few seconds.
  9. Add onions and sauté on a medium flame for 1 to 2 minutes.
  10. Add the cooked chana dal.
  11. Add garam masala. Always make use of freshly ground homemade garam masala to get nice flavour.
  12. Add chilli powder.
  13. Add a little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Be careful about the quantity of salt as we have already added while pressure cooking the chana dal.
  14. Add lemon juice. Lemon juice can be replaced with amchur powder.
  15. Mix well and our dal for Sindhi dal pakwan is ready. In case you do not get time to make sweet chutney then add a little sugar to the dal.

For the mini pakwans

  1. To prepare dal pakwan chaat | Sindhi dal pakwan chaat | mini dal pakwan | in a deep bowl, take 1 cup of plain flour. To make it a little healthier, you can use part maida part atta
  2. Add ghee to make pakwan more khasta (flaky) and crispy. You can also add a tbsp of semolina to make it more crunchy.
  3. Add cumin seeds. Jeera can be replaced with ajwain.
  4. Add salt to taste.
  5. Add milk.
  6. Combine all the ingredients using your hands.
  7. Mix well and knead into a firm dough using enough water.
  8. Divide the dough into 3 equal portions.
  9. Take a portion of the dough, form into a ball and lightly flatten it between your palms.
  10. Place it on the rolling board and roll a portion of the dough into a 200 mm. (8”) diameter thin circle without using any flour for rolling.
  11. Prick it with a fork at regular intervals so that the pakwan does not puff up like a puri.
  12. Cut into 8 small rounds of approx. 50 mm. (2”) diameter with the help of a cookie cutter or a sharp round vaati. Usually pakwans used in dal pakwan dal pakwan are bigger in size but since we want to serve these as a party appetizer, we are making mini pakwan.
  13. Scrape off the remaining dough after cutting the rounds.
  14. Repeat steps 3 to 5 until the dough gets over to make more mini pakwans.
  15. For frying mini pakwan for dal pakwan, heat the oil in a deep non-stick kadhai and carefully drop a few pakwans at a time on a medium flame.
  16. Fry till they turn crisp and golden brown in colour from all sides.
  17. Drain on absorbent paper. Keep aside. Pakwan can be stored in an airtight container for almost a week once it’s cooled completely. You can make them time ahead with chutneys and on the day of making dal pakwan, just cook the dal to save time.

How to make mini pakwan

  1. To assemble mini sindhi dal pakwan chaat, just before serving, arrange 9 mini pakwans on a serving plate.
  2. Top each mini pakwan with little dal.
  3. Drizzle 1 tsp khajur imli ki chutney. Add more or less chutney as per your preference.
  4. Drizzle ½ tsp green chutney. For a garlicky flavour, you can drizzle a little lehsun ki chutney.
  5. Sprinkle 1 tsp onions and 1 tsp pomegranate for an added crunch.
  6. Sprinkle little salt evenly over each pakwan and top it with 1 tsp bikaneri bhujia.
  7. Garnish with 1 tbsp of coriander.
  8. Repeat steps 1 to 4 to make 4 more plates of mini dal pakwan.
  9. Serve dal pakwan chaat | Sindhi dal pakwan chaat | mini dal pakwan | immediately or else they will turn soggy. You can enjoy dal pakwan for breakfast or brunch.
  10. If you enjoyed this mini dal pakwan recipe then also check out other authentic Sindhi recipes like sindhi koki, sindhi kadhi, aloo tuk & spicy sindhi dal.

Reviews

Mini Dal Pakwan Chaat
 on 03 Oct 17 09:47 AM
5

Can the dal pakwans be baked instead of deep fried?
Tarla Dalal
03 Oct 17 11:54 AM
   Hi Uma, Yes you can try...
Mini Dal Pakwan Chaat
 on 08 Aug 16 04:15 PM
5

This chaat recipe looks similar to sev puri but it is completely different. The dal mixture on the pakwan taste delicious with all the chutney''s over it. Pomegranate and Bikaneri bhujia adds a nice twist to this chaat with its slight sour and spicy taste. Wonderful recipe