By: Jigyasa Kakwani
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Dal Pakwan is the Sindhi breakfast of champions that comes with the combination of spicy chana dal and crispy, flat puri-like pakwans. Here's how to make these at home:
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¾ cup Chana dal
1 tsp Red chilli powder
¼ tsp Turmeric powder
1 tsp Cumin seeds
⅛ tsp Asafoetida
2 tbsp Oil
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1 cup Maida
1 tsp Cumin seeds
Salt to taste
1 tbsp Oil + for deep frying
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Take a pressure cooker and add oil, asafoetida, overnight soaked dal, salt, turmeric and 1 and ½ cups water.
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Give 3 whistles and then keep the flame on low for 5 mins. Add a tadka of oil, cumin seeds and red chilli powder.
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Stir everything well and bring it to a boil. Mash the dal for a creamy consistency.
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Mix maida, salt, cumin seeds, and oil and then add water to make a smooth dough. Keep aside for 15 minutes and knead again.
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Make equal-sized balls out of it. Roll each to thick pakwans. Prick with a fork to prevent puffing.
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Fry these in a kadhai on low to medium flame. Once light, crisp and golden, drain over a paper towel. Serve and enjoy!
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Click Below For Sindhi Kadhi Chawal Recipe: