Pakwan recipe/ How to make Pakwan for Sindhi DalPakwan

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Sindhi Dal pakwan is one of their most famous breakfasts and is undoubtedly delicious. pakwan is a crispy flat puri usually served with a spicy chana dal which is topped with dry mango powder, chilli powder, tamarind chutney, hari chutney, coriander leaves and finely chopped onions. Break a small piece of pakwan dip into the spicy dal and relish 🙂 It tastes so so heavenly and I am sure you would not stop at one 🙂

The recipe for Dal has already been shared.

Ingredients

Whole wheat flour – 1 cup

All purpose flour/Maida – 1 cup

Jeera/Cumin seeds – 1 tsp

Ajwain/Caraway seeds – 1 tsp

Ghee/Clarified butter – 4 tbsp

Turmeric powder – 1/4 tsp

Salt to taste

Water as required

Oil for deep drying

Method:

  1. In a wide bowl, add wheat flour, maida, turmeric powder, jeera, ajwain salt and ghee.
  2. Mix everything and form a crumble-y mixture
  3. Add water accordingly and form a dough which is neither too hard nor soft
  4. Set aside for 2 hours
  5. After 2 hours, knead the dough for 5 mins on your kitchen working space
  6. Divide the dough into small portions and roll out them in circles (same like you roll out for poori)
  7. Now make markings with the help of a fork or a sharp knife so that the puris donot fluff
  8. Next, fry these puris in hot oil both the sides or till they turn crisp and drain the excess oil placing them on a kitchen tissue
  9. You can actually store this pakwan for a day or two in an airtight container
  10. Serve pakwans crisp with Dal 🙂

Tips:

  • You can add jeera and ajwain together or any one can be added.
  • You can also add chilli powder to the above mentioned recipe to make it spicy
  • Authentic Pakwans are made with all purpose flour/Maida only but I have used 1:1 ratio of whole wheat flour and maida.
  • You can replace ghee/clarified butter with oil while making the dough. But with ghee pakwans taste yum 😛
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