How to make Dal Pakwaan - SK Khazana -

This classic Sindhi combination is an ideal breakfast for your family. Crispy pakwans alongside piping-hot dal is pure bliss!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bengal gram (chana dal), Refined flour

Cuisine : Sindhi

Course : Snacks and Starters

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For more recipes related to Dal Pakwaan - SK Khazana checkout Dal Kabab, Dal Vada, Dal Pakwan - SK Khazana, Kalmi Vada-SK Khazana . You can also find more Snacks and Starters recipes like Hariyali Sabudana Khichdi - SK Khazana Methi Aur Ande Ke Pakode Dahi Pakodi Chaat-SK Khazana paneer tikka

Dal Pakwaan - SK Khazana

Dal Pakwaan - SK Khazana Recipe Card

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Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

Prep Time : 1.30-2 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Dal Pakwaan - SK Khazana Recipe

  • Bengal gram (chana dal) soaked 1 1/2 cups

  • Refined flour 1 cup

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder 1 teaspoon

  • Wholw wheat flour 2 tablespoons

  • Semolina 1 tablespoon

  • Crushed black peppercorns to taste

  • Cumin seeds 1/2 teaspoon

  • Oil hot 2 tablespoons

  • Tempering

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Curry leaves 10-12

  • Green chilli slit 1

  • A pinch of asafoetida (hing)

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Chopped onion as required to serve

  • Coriander sprig for garnish

  • Lemon wedges to serve

Method

Step 1

Heat a pressure cooker, add split Bengal gram, garam masala powder, salt, turmeric powder, red chilli powder and dried mango powder and mix well. Add 3 cups water and mix, cover and cook under pressure on medium heat till 3 whistles are released. Allow the pressure to reduce completely.

Step 2

Sieve refined flour and whole wheat flour into a parat. Add semolina, salt, crushed black peppercorns and cumin seeds. Add hot oil and sufficient water and knead into a stiff dough.

Step 3

To make pakwan, heat sufficient oil in a kadai.

Step 4

Divide the dough into equal balls and flatten them slightly. Drizzle a little on a worktop and roll each into a thin disc and prick them all over with fork.

Step 5

Slight them into hot oil, one at a time, and deep-fry on medium heat till golden brown and crisp. Drain on absorbent paper.

Step 6

Open the lid of the pressure cooker, slightly mash using the back of a spoon.

Step 7

For the tempering, heat oil in a non-stick pan, add cumin seeds and let them change colour. Add curry leaves, green chilli, asafoetida, red chilli powder and garam masala powder and sauté for a few seconds.

Step 8

Add cooked gram mixture and mix well. Add 1 cup water and mix well.

Step 9

Add a little salt and add dried mango powder and mix well. Take the pan off the heat.

Step 10

Transfer the dal into a serving bowl, sprinkle chopped onion on top, garnish with coriander sprig and serve hot with pakwan and lemon wedges.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.