Dal Pakwan
Dal Pakwan is a typical Sindhi dish which gets traditionally served on the second day of the wedding for breakfast. The bride's family sends this breakfast so that the bride can get time to mingle with the family rather than getting stuck in the kitchen.
Dal Pakwan
Serves

- 3-4

Cooking Time

-25-30 Min

Difficulty

- Medium

Preparation Time

- 15-17 Min

INGREDIENTS

  • FOR Prepare Dal Pakwan
  • For Dal 1 cup chana dal (pre-soaked)
  • 1/2 tbsp turmeric powder
  • Salt as per taste
  • FOR preparing Pakwan
  • 1 cup Maida
  • 1/4 cup whole wheat flour
  • 1 tbsp semolina
  • Ajwain
  • 2 tbsp ghee
  • 1/2 tbsp cumin seeds
  • Oil for frying
  • Water
  • FOR Dal Tadka
  • 2 tbsp ghee
  • 1 tsp cumin
  • Curry leaves
  • 1 onion
  • 1/2 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 green chilli chopped
  • 1 tsp dal tadka masala
  • 1 chopped tomato
  • Salt as per taste
  • For garnish- Fresh coriander leaves, Finely chopped onions
  • Red chilli powder and Dry mango powder

HOW TO PREPARE DAL PAKWAN

  1. 1

    For preparing Dal, add soaked channa dal in a pan.
  2. 2

    Add water, salt, turmeric powder and let it boil.
  3. 3

    For preparing Pakwan, add maida, wheat flour and semolina in a bowl.
  4. 4

    Add salt, ajwain, ghee, cumin seeds and mix it.
  5. 5

    Add water and prepare a tight dough and let it rest.
  6. 6

    Roll out the dough into small puris and prick it using a fork.
  7. 7

    Deep fry it in the oil until it turns crispy.
  8. 8

    For Dal Tadka, add ghee in a heated pan.
  9. 9

    Add cumin seeds and let it fry.
  10. 10

    Add asafoetida, curry leaves, chopped onion, turmeric powder, red chilli powder, chopped green chilli and mix it well.
  11. 11

    Add dal tadka masala, chopped tomatoes and let it cook.
  12. 12

    Add salt, boiled dal and mix it.
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Chef Ajay Chopra is a master of progressive Indian cuisine. During a stint in the UK, he was voted one of the eight best Indian chefs of London. He also guides restaurateurs, catering companies, event management companies and large facility management organisations to create menus and concepts to optimise their culinary skills.

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