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