Dal Pakwan, Sindhi Dal Pakwan Breakfast Recipe
by Tarla Dalal
dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast | with 16 amazing images.
dal pakwan recipe is a popular Sindhi recipe and we show you how to make the dal and pakwan in detail steps.
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.
However, this tasty dal pakwan combo can be had any time, even as an after school treat for your kids.
Let’s see how to make dal pakwan recipe. The dal here is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders; while the pakwan is a deep-fried puri like snack made with a plain flour dough.
Although pakwan appears to be like bhature, the addition of ghee and milk to the dough gives it an exclusive flavour and texture, which must be relished to be understood!
I would like to suggest to some tips to make the perfect dal pakwan recipe. 1. The chana dal should be cooked properly but should not be mushy. The grains of the dal should hold their shape but should still be soft. This is very important to get the correct texture for Dal Pakwan. 2. Add turmeric powder to give a lovely yellow color to the Dal pakwan.
Make dal pakwan and many more tasty chaat recipes like Khasta Kachori Chaat, Cheeslings Sukha Bhel, Broccoli and Cheese Tikkis in Pita Pocket and Moong Dahi Misal.
Enjoy how to make dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast | with detailed step by step photos and video below.
Dal Pakwan, Sindhi Dal Pakwan Breakfast Recipe recipe - How to make Dal Pakwan, Sindhi Dal Pakwan Breakfast Recipe
Soaking Time: 4 hours Preparation Time: Cooking Time: Total Time:
Makes 6 servings
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
2 tbsp ghee
1 tsp cumin seeds (jeera)
1 green chilli
6 curry leaves (kadi patta)
a pinch of asafoetida (hing)
1/2 tsp dried mango powder (amchur)
1 tsp chilli powder
1/4 tsp garam masala
For The Pakwans (makes 12)
2 cups plain flour (maida)
2 tbsp ghee
1 tsp cumin seeds (jeera)
salt to taste
1/4 cup milk
oil for deep-frying
For Serving With Dal Pakwan
12 tsp green chutney
12 tsp sweet chutney
6 tbsp finely chopped onions
6 tbsp finely chopped coriander (dhania)
For the dal
- For the dal
- Combine the chana dal, 1½ cups of water, turmeric powder and salt, mix well and pressure cook for 2 whistles.
- Allow the steam to escape completely before opening the lid.
- Heat the ghee in a deep non-stick pan, add the cumin seeds and allow it to crackle,
- When the seeds crackle, add the green chilli, 6 curry leaves, hing, amchur powder, chilli powder, garam masala, cooked chana dal and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
For the pakwan
- For the pakwan
- Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
- Divide the dough into 12 equal portions.
- Roll a portion of the dough into a 150 mm. (6”) diameter circle and prick it with a fork at regular intervals.
- Heat the oil in a deep non-stick kadhai and deep-fry it on a medium flame till it turns crisp and golden brown in colour from both the sides. Drain on an absorbent paper.
- Repeat steps 3 and 4 to make 11 more pakwans. Keep aside.
How to proceed to serve dal pakwan
- How to proceed to serve dal pakwan
- Just before serving, reheat the dal and divide it into 6 equal portions. Keep aisde.
- Place 2 pakwans on a serving dish and spread one portion of the dal evenly over it.
- Spread 2 tsps of green chutney and 2 tsps of sweet chutney over the dal.
- Sprinkle 1 tbsp of the onions and 1 tbsp of coriander evenly over it.
- Repeat step 2 and 3 to make 5 more servings of {span class="bold1"}dal pakwan{/span}.
- Serve the {span class="bold1"}dal pakwan{/span} immediately.
Dal Pakwan, Sindhi Dal Pakwan Breakfast Recipe Video by Tarla Dalal
For the Dal:
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To make the dal pakwan recipe | Sindhi dal pakwan | Sindhi breakfast |, we first have to make the dal. For that, clean, wash and soak the chana dal for about 4 hours.
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Drain the chana dal using a strainer and discard the water.
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Take a pressure cooker and add the chana dal to it. Alternately, you can cook the dal in a pan as well but that takes longer.
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Add 1½ cups of water to it.
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Also add the turmeric powder to this to give a lovely yellow color to the Dal pakwan.
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Finally add the salt to the dal.
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Mix well and pressure cook for 2 whistles. Allow the steam to escape completely before opening the lid. The chana dal should be cooked properly but should not be mushy. The grains of the dal should hold their shape but should still be soft. This is very important to get the correct texture for Dal Pakwan. Keep aside.
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Heat the ghee in a deep non-stick pan and add the cumin seeds to it.
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Allow them to crackle and add the green chilli. If you want the dal to be spicier, you can add one more chilli.
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Now add the curry leaves.
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Also add a pinch of hing, mix well and sauté for 30 seconds.
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Now add the cooked chana dal to the masala mixture.
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Add the chilli powder.
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Also, add a little amchur powder for a zingy taste.
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Also add a little salt. Remember that we have already salted the dal while pressure cooking it, so taste as you go and then add it.
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This is also the time to adjust the consistency of the Dal. If the dal is too thick, add ½ cup water or more to get a proper consistency of the Dal Pakwan.
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Mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
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Add the garam masala for a smoky taste.
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Mix well and cook for 1 more minute. Keep aside.
For the Pakwans of Dal Pakwan:
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Take a deep bowl and add the plain flour to it. We have used 2 cups but if you want you can use 1 cup whole wheat flour and 1 cup maida.
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To it, add the ghee. Adding any fat content to dough makes the dough softer and the pakwan crispy.
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Add the cumin seeds to it. Roasted cumin seeds would give a better flavor. You can even add carom seeds and a little chilli powder if you want ot create a different version of this pakwan.
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Add the salt to taste as well.
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Now add the milk to the dough.
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Mix the ingredients well with your hands till the spices and ghee are evenly distributed throughout the flour.
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Add water little by little. We will need approximately ½ cup of water.
- Start incorporating the water into the dough by mixing.
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Knead the flour into a firm dough.
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Divide the dough into 12 equal portions.
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Take a portion of the dough and form it into a ball.
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Flatten the dough on the rolling board.
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Using a little flour, roll the dough into a 150 mm. (6”) diameter circle. Usually pakwans are bigger in size but as we are making this at home, it is simpler to make smaller ones as they will be easier to deep fry.
- Repeat the same for the rest of the dough.
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Heat the oil in a deep non-stick kadhai and add one pakwan at a time to it.
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Deep-fry on a medium flame till it turns crisp and golden brown in colour from both the sides.
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Drain on an absorbent paper and keep aside.
How to proceed with the Dal Pakwan:
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Just before serving, reheat the dal and divide it into 6 equal portions. Keep aisde. Place 2 pakwans on a serving dish.
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Spread one portion of the dal evenly over it.
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Spread 2 tsps of green chutney over the dal.
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Also, spread 2 tsps of sweet chutney over it.
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Sprinkle 1 tbsp of the onions for crunch.
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Also, sprinkle 1 tbsp of coriander evenly over Dal Pakwan.
- Repeat step 2 to 7 to make 5 more servings of dal pakwan recipe | Sindhi dal pakwan |.
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Serve the dal pakwan recipe | Sindhi dal pakwan | immediately!
Like Dal Pakwan, then try other Sindhi recipes
- If you like this Dal Pakwan recipe, you can try out other Sindhi recipes like:
Tips for dal pakwan recipe
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The chana dal should be cooked properly but should not be mushy. The grains of the dal should hold their shape but should still be soft. This is very important to get the correct texture for Dal Pakwan.
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Add turmeric powder to give a lovely yellow color to the Dal pakwan.
| Energy | 415 cal |
| Protein | 12.1 g |
| Carbohydrates | 52.4 g |
| Fiber | 5.3 g |
| Fat | 17.5 g |
| Cholesterol | 1.3 mg |
| Vitamin A | 199.8 mcg |
| Vitamin B1 | 0.2 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.9 mg |
| Vitamin C | 0.8 mg |
| Folic Acid | 49.7 mcg |
| Calcium | 46.2 mg |
| Iron | 3 mg |
| Magnesium | 69.2 mg |
| Phosphorus | 173.9 mg |
| Sodium | 30 mg |
| Potassium | 303.8 mg |
| Zinc | 0.9 mg |
Some days back I made this recipe just as a trial, we all loved it so much that now I make it quite often. It tastes exactly the the same every time, simple and easy and an amazing recipe. Thank you Tarlaji
it is good recipe
I tried it, it''s really very easy..and yummy
hi, Actually I tried this recipe I am not giving any star to this recipe. pakwan do not come out good it is too hard. I took exact measurement in recipe. recipe says for serving we need to add green chutney .sweet chutney also but when you watch video it is not including pl can you post recipe by tarala dalal only I am not trusting any assistant I always follow recipe by tarala dalal. I always like it not this one I am very unhappy with this recipe
Wow wee very yummy recipe. I try it ...it''s taste is amazing. And jab mam ki recipe hogi to dish to acchhi banegi he. Thanku mam for awesome tase👍🙏
Love this COOKED AS SHOWN IN RECIPE GOT SAME TASTE AS WE GET IN PURE SINDHI HOTELS IN MUMBAI & UDHASNAGAR & SINDHI HOMES. THANKS FOR SHARING THIS RECIPE OUR SUNDAY BREAKFAST MENU FIXED WHEN ALL ARE AT HOME. PAKWAN CAN BE PREPARED AND STORED ONE NIGHT BEFORE. WHOLESOME RECIPE
I followed this recipe exact as it is and the results were just amazing! It tastes exactly like we get outside or made at sindhi houses. Although this is a sindhi breakfast, this is loved by each and everyone. The dal is simple and tasty with minimum number of spices, but it is meant to be that way. Topped with onions and coriander, it completels the meal totally. You can make the pakwans in advance and store it in an air tight container.