Dal Pakwan Canapes

Ingredients 

• 1 cup split Bengal gram (chana dal)
• 1 teaspoon oil + to deep-fry
• 1 teaspoon cumin seeds
• 2 green chillies slit
• 1 onion, finely chopped
• 10-12 curry leaves
• 2 teaspoons dried mango powder  + for sprinkling
• 2 tablespoons fresh coriander leaves + for garnish
• ¼ teaspoon turmeric powder
• ½ teaspoon red chilli powder
• ¼ teaspoon garam masala
• Salt to taste 

Dough

• ½ cup refined flour (maida)
• ¼ cup whole wheat flour (atta)
• A pinch of cumin seeds
• 1½ tablespoon semolina (suji)
• Crushed black peppercorns to taste
• Salt to taste
• 1 teaspoon oil

Method

1. Take Chana Dal in a large bowl, add sufficient water and soak for 3-4 hours. Drain and boil. Lightly mash the cooked dal.
2. Take refined flour in a mixing bowl, add whole wheat flour, cumin seeds, semolina, crushed black peppercorns, salt and oil and mix well. Add sufficient water and knead into stiff dough. Cover with a damp muslin cloth and rest the dough for some time.
3. Heat 1 tbsp oil in a non-stick pan, add cumin seeds and saute till their colour changes. Add green chillies and onion, mix and sauté till onion is translucent. Add curry leaves and mix well.
4. Add dried mango powder, coriander leaves, turmeric powder, red chilli powder, garam masala powder, and mix well. Cook for 1-2 minutes.
5. Add cooked dal and mix well. Add salt and mix till well combined. Cook for 2-3 minutes and take the pan off the heat.
6. Divide the dough into equal balls and roll out each ball into a large thin disc. Prick it all over it with a fork.
7. Cut out roundels with a small round cookie cutter.
8. Heat sufficient oil in a kadai, slide in the roundels and deep-fry till golden and crisp. Drain on absorbent paper. These are pakwans.
9. Arrange the pakwans on a serving platter, place a portion of the spiced dal on each, and sprinkle a little dried mango powder on top. Garnish with coriander leaves and serve.