Sindhi Dal Pakwan Recipe I Breakfast Recipes I Pankaj Bhadouria

Sindhi Dal Pakwan Recipe I Breakfast Recipes I Pankaj Bhadouria

Sharing today the Sindhi Dal Pakwan Recipe.
The Sindhi Dal Pakwan is an excellent Breakfast recipe that makes for a treat on special occasions.
The Sindhi hindu community Sindhi Hindu community migrated from Pakistan. During partition. And along with them, they brought the Sindhi cuisine which has become famous all over India. And the Sindhi Dal Pakwan is one such dish which has gained immense popularity.
A large crisp puri, much like a papdi, is served with a thick, mushy chana dal and topped with chopped onions, tomatoes, coriander, green chutney, and boiled green chillis.
Try out the Sindhi Dal pakwan at home and do let me know how you like the recipe.


Timeline:

0:00 Intro
0:48 Soaking the Dal
1:50 Boiling the dal for the dal pakwan
2:45 How to make green chilies for dal pakwan
3:35 How to make pakwan
7:23 How to make green Chutney
9:54 Tempering the dal for dal pakwan
10:23 Serving dal pakwan



Sindhi Dal Pakwan Recipe
Preparation Time: 15 minutes + Soaking Time
Cooking Time: 30 minutes
Serves: 3-4

Ingredients:
To boil the Dal:
1 cup Chana dal
Salt to taste
½ tsp Turmeric powder
1 Green chilli
4 cups Water

For Tempering:
2 tbsp Oil
1 tsp Cumin Seeds
1 tsp Red chilli powder

For Pakwan:
2 cups Refined flour
½ tsp Cumin Seeds
½ tsp Ajwain
½ tsp Salt
2 tbsp Oil

For Topping:
Roasted Dhaniya Jeera powder
Chopped onion
Chopped Green chilli
Chopped Coriander
Green chutney
Imli chutney
Pomegranate seeds
Tomato chopped


Method :
Wash and soak Chana Dal for 4-5 hours.
Pressure cook the dal with salt, turmeric powder, green chilli, water and cook it for 5 whistles.
Once done, cook it on a low flame and simultaneously keep stirring and mash the dal.
Heat oil in a pan, add jeera, red chilli powder and let it bloom.
Pour this tempering over the dal.
Dal is ready for dal pakwan.
Now, take refined flour, add salt, ajwain, oil and rub them.
Add water and knead it into a semi soft dough.
Divide it into lemon sized balls and roll it to a large poori.
Dock it with the help of a fork to prevent puffing.
Roll everything and repeat the same.
Heat oil in kadai and put the flame to low.
Drop the puri one at a time and cook in low flame or medium flame, until the bubble ceases. At no point, the flame should be high.
The puri should not puff and it should be super crisp like Papdi. So cook for long time in low flame to ensure the colour remains golden, yet the poori turns crisp.
Once light and crisp, drain over paper towel.
To serve dal pakwan, place the pakwan, pour some dal, top it up with chopped onion, chopped green chilli, green chutney, imli ki chutney and pomegranate seeds.


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