Sindhi Dal Pakwan | Dal Pakwan
Prep time
Cook time
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Sindhi Dal Pakwan | Dal Pakwan is an authentic breakfast recipe of Sindhi community.  A deep fried crisp Palawan/ a crisp flat bread is served along with a tangy and spicy chana dal curry.
Recipe type: Breakfast
Cuisine: Sindhi, Indian
Serves: 4
  • 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
  1. Preparing Dal:
  2. Wash and soak chana dal for at least 30 minutes.
  3. In pressure cooker add 3 cups of water, bring it to boil. Add soaked chana dal.
  4. 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.
  5. Swtich off the flame, and wait until steam has escaped before opening the pressure cooker.
  6. Dal should be whole, soft well-cooked but not mushy. Add black pepper, mango powder. Mix it well. Dal should be thick in consistency.
  7. Heat the oil in a small tadka pan.
  8. 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.
  9. For making Pakwans :
  10. Mix flours, sooji, salt, cumin seeds, ajwain and oil. Add enough water to make firm dough. Knead the dough well.
  11. Cover the dough and keep it aside. Let it sit for at least 15 minutes or longer.
  12. Divide the dough in equal parts, Roll the dough like roti.
  13. Prick the rolled dough all over with a fork. This will limit poories from puffing and make them crisp.
  14. Heat the oil in a deep kadai over medium heat.
  15. Lower down the rolled poori one at a time until both sides are a light golden-brown.
  16. Transfer pakwan over paper towel, it will absorb the extra oil.
  17. After the pakwan cools to room temperature they should be crisp. You can store it in airtight container.
  18. Assemble:
  19. Serve Pakwan with hot dal with drizzle of tamarind puree and green chutney. Garnish with chopped onions and fried salted green chillies.
  20. For presentation and easy to eat purpose, i have served it in shot glasses.
Recipe by Yummy Tales Of Tummy at