Sindhi Dal Pakwan| Dal Pakwan| How to make authentic Sindhi style Dal Pakwan at home with step by step instructions and pictorial presentation
Sindhi Dal Pakwan | Dal Pakwan is an authentic breakfast recipe of Sindhi community. A deep fried crisp Pakwan/ a crisp flat bread is served along with a tangy and spicy chana dal curry.
While serving, Chana dal is drizzled with tamarind puree and Green chutney/coriander chutney, and it’s garnished with some chopped onion & fried green chillies.
Special Sunday Breakfast, Sindhi Dal Pakwan | Dal Pakwan
On Sunday’s especially , i always plan to make something different for breakfast. It’s not only me, but in most Sindhi homes dal Pakwan is staple on holidays and Sundays.
This special Sindhi breakfast can be served for any meal. You can have this for lunch or even in dinner.
A traditional recipe
A traditional recipe from hidden treasures of Sindhi culture, Dal Pakwan is my favorite. As I hail from Sindhi family, according to me it is the best Sindhi breakfast.
So here i am sharing detailed recipe of dal pakwan how my Mom used to make for us.
If you are looking for more Sindhi recipes, please check out the same on my blog –
Fish curry/ Fish in green gravy
Step by step instructions and pictorial presentation to make Dal Pakwan :
Preparing Dal:
Wash and soak chana dal for at least 30 minutes.
In pressure cooker add 3 cups of water, bring it to boil. Add soaked chana dal.
Put salt, turmeric, green chilies, and ginger, close the lid and cook over high heat for about two whistles. Then lower the flame and cook for few more minutes.
Switch off the flame, and wait until steam has escaped before opening the pressure cooker.
Dal should be whole, soft well-cooked but not mushy. Add black pepper, mango powder. Mix it well. Dal should be thick in consistency.
Heat the oil in a small tadka pan.
Add cumin seeds, after seeds crack stir for few seconds , add lal mirch. Powder , and pour over dal mix it well and set aside. Sprinkle black pepper powder too.
For making Pakwans :
Mix flours, sooji, salt, cumin seeds, ajwain and oil. Add enough water to make firm dough. Knead the dough well.
Cover the dough and keep it aside. Let it sit for at least 15 minutes or longer.
Divide the dough in equal parts, Roll the dough like roti.
Prick the rolled dough all over with a fork. This will limit poories from puffing and make them crisp.
Heat the oil in a deep kadai over medium heat.
Lower down the rolled poori one at a time until both sides are a light golden-brown.
Transfer pakwan over paper towel, it will absorb the extra oil.
After the pakwan cools to room temperature they should be crisp. You can store it in airtight container.
Assemble:
Serve Pakwan with hot dal with drizzle of tamarind puree and green chutney. Garnish with chopped onions and fried salted green chillies.
For presentation and easy to eat purpose, i have served it in shot glasses.
Happy cooking
Regards ❤️
Lata
Recipe card
- Chana dal (Bengal gram) - 1 cup
- Salt - 1 tsp
- Turmeric (haldi) -1/2 tsp
- Ginger finely chopped - 1 tbsp
- Green chili chopped - 1
- Black pepper - ¼ tsp
- Mango powder (amchoor) - 1 tsp
- Oil - 2 tbsp
- Cumin seeds (jeera) - 1 tsp
- Red chilli powder - 1 tsp
- For making Pakwan (Crisp maida Poories known as Pakwan):
- All purpose flour (maida/plain flour) - 1 cup
- Wheat flour - 1 cup
- Semolina (sooji) - ¼ cup
- Ajwain seeds - 1 tsp
- Salt - 1 tsp
- Cumin seeds (jeera) -1/2 tsp
- Oil - 2 tbsp
- Approx. ½ cup of water
- Oil to fry
- For garnish :
- Tamrind puree
- Dhania pudina chutney
- Chopped onions
- Fried and salted green chillies
- Preparing Dal:
- Wash and soak chana dal for at least 30 minutes.
- In pressure cooker add 3 cups of water, bring it to boil. Add soaked chana dal.
- Put salt, turmeric, green chilies, and ginger, close the lid and cook over high heat for about two whistles. Then lower the flame and cook for few more minutes.
- Swtich off the flame, and wait until steam has escaped before opening the pressure cooker.
- Dal should be whole, soft well-cooked but not mushy. Add black pepper, mango powder. Mix it well. Dal should be thick in consistency.
- Heat the oil in a small tadka pan.
- Add cumin seeds, after seeds crack stir for few seconds , add lal mirch. Powder , and pour over dal mix it well and set aside. Sprinkle black pepper powder too.
- For making Pakwans :
- Mix flours, sooji, salt, cumin seeds, ajwain and oil. Add enough water to make firm dough. Knead the dough well.
- Cover the dough and keep it aside. Let it sit for at least 15 minutes or longer.
- Divide the dough in equal parts, Roll the dough like roti.
- Prick the rolled dough all over with a fork. This will limit poories from puffing and make them crisp.
- Heat the oil in a deep kadai over medium heat.
- Lower down the rolled poori one at a time until both sides are a light golden-brown.
- Transfer pakwan over paper towel, it will absorb the extra oil.
- After the pakwan cools to room temperature they should be crisp. You can store it in airtight container.
- Assemble:
- Serve Pakwan with hot dal with drizzle of tamarind puree and green chutney. Garnish with chopped onions and fried salted green chillies.
- For presentation and easy to eat purpose, i have served it in shot glasses.
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I made dal pakwan years ago, yours looks absolutely scrumptious. Would love to make it again soon.
Thank you Sapna.
That is such a delicious and inviting breakfast. Crispy pakwan with yummy dal – hearty and comforting.
You are right Pavani. The dish is known as best breakfast of Sindhi’s.
I am glad you liked it. Thank you for writing in.
Lata,
What a treat this breakfast is! This is a new one for me. I cannot wait to try it.
Sandhya please do try this at least once and I am sure you will like it.
Thank you for stopping by.
Chana dal has been made separately many a times.
Pakwan (having other name here) is eaten number of times.
But never thought they can be clubbed together.
What a pleasing treat and unique combo.
It’s absolutely a lip smacking combo. Thank you
So inviting and delicious snack. Me and my husband are a great fan of namkeen snacks but I should try this for my husband who loves snacks in all his food. Loved the texture of pakwan.Thanks for sharing !
Pakwan is a crisp poori Jolly. The combination of Chana Dal and Pakwan is match made in heaven.
Please do try this.
Thank you for stopping by.
A combination which I tried after I started blogging…but I love this dish so much…your pakwan looks perfect crispy
Thank you Amrita.
Once my neighbor in Bangalore shared dal pakwan with us and I loved the dish. Its so flavorful and delicious. Like how you’ve cut triangles with some of the pakwan… a fun way to enjoy it.
It indeed is yummilicious Mayuri. Thank you for writing in.
Wow! The dal pakwan is looking so delicious Lata; although I have heard of it a lot, never got a chance to actually try it. Would love to try now soon using your recipe and instructions …thanks for the lovely share.
Please do try this once Anshu. Thank you for writing in.
One of the specialities of a Sindhi family, I had this in a friend’s place, it was tasty. Your platter looks so delicious.
Thank you Jayashree.
I’ve only had Daal pakwan twice in my entire life but never made it at home. Now that we all are at home, will make for the family, so delicious.
Glad to know that you know this Sindhi speciality. Thank you Jagruti.
I feel delighted to see local recipes becoming so popular around the globe. This is largely by the dint of hardworking and creative chefs as well as bloggers like yourself. Such tempting presentations propel readers to try out such delectable recipes.Great work
Neha you are so kind. Thank you Neha for encouraging words. I am humbled. Sindhi cuisine recipes are so close to my heart.
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