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    Home » Breakfasts / Snacks

    Dal Pakwan

    Published: Mar 30, 2017 · Last Modified: Aug 22, 2022 by Kanan Patel / 4 Comments

    Jump to Recipe Pin Recipe

    Dal Pakwan Recipe - This is authentic Sindhi breakfast dish. Here pakwan is similar to crispy, fried puri or papdi. While the dal is made from chana dal with very minimal spices. The dal is topped with green chutney, tamarind date chutney and chopped onion. It is served with crisp pakwan.

    Dal topped with 2 chutney, onion and pakwan in the back.

    As a breakfast, this combo is heavy and filling. So I make it during weekend as a brunch or sometimes as a meal.

    The chana dal itself is so delicious. So if you have leftover you can serve with roti, paratha or rice. Here the dal is cooked till soft, but still hold its shape. Meaning we don’t want mushy dal. The tadka or tempering of cumin seeds and green chilies is added which adds more flavor to the dal.

    The pakwan is crispy, fried puri made from maida. For the healthier option, you can use whole wheat flour aka atta. The leftover pakwan can be eaten as a snack with tea or coffee.

    It is little time consuming since it requires some preparation e.g. making two chutneys. But all the effort is worth because dal pakwan is such a tasty combo. You must try it once. If you have never tried it, this is the time.

    Check out more indulgent breakfast recipes
    Chole bhature // Aloo paratha // Poori bhaji // Poori masala // Aloo puri

    Step By Step Photo Instructions:

    1) Start by making the pakwan dough. Take all purpose flour in a bowl. Add salt and cumin seeds, also drizzle 1 tablespoon of oil.

    2) Mix thoroughly using your fingertips.

    Collage of 2 images showing flour and oil in a bowl and mixed.

    3) Now start adding little water at a time and keep kneading the dough. Dough should be stiff yet smooth. Cover it and let it rest for 15-20 minutes.

    4) After the resting time, knead the dough once again few times to make it smooth. Divide it into 14 equal portions. Make smooth balls and flatten them between your palm one by one.

    Collage of 2 images showing redy dough and divided into balls.

    5) Now take one flatten disc and start rolling. Roll into 5 inch diameter circle.

    6) Using fork start pricking it all over. This will prevent it from puffing.

    Collage of 2 images showing rolled pakwan and pricking with a fork.

    7) If needed you can flip and prick other side too. Roll all the pakwan same way and lay them on the plate. Keep the plate covered.

    8) Once all of them are rolled, heat the oil for deep frying on medium heat. Once hot slide one rolled pakwan into hot oil.

    Collage of 2 images showing pricked pakwan and frying the oil.

    9) Immediately it will float on top.

    10) Once it gets light golden brown color, flip and fry the other side.

    Collage of 2 images showing flipping the pakawan and frying.

    11) Once it is crispy and golden brown from both sides, remove it using slotted spatula and drain the excess oil.

    12) Remove it to a paper towel lined plate. Similarly fry all of them.

    Collage of 2 images showing fried pakwan taking out from the oil and placing on a plate.

    Let them cool down. As they cool, they will get more crispy.

    A stack of pakwan on a plate.

    13) Now to make dal, wash the chana dal under running cold water till water runs clear. Then soak them in enough water for 30 minutes.

    14) Then discard the soaking water. Take soaked dal into pressure cooker and add turmeric powder.

    Collage of 2 images showing chana dal in a bowl and adding turmeric powder.

    15) Add 2 cups of water and stir.

    16) Cover the cooker with lid and put the weight on. Pressure cook it for 4-5 whistles on medium heat. Dal should be cooked, soft but not mushy. Once pressure goes down, open the lid.

    Collage of 2 images showing adding water and cooked dal.

    17) Add salt, black pepper powder, red chili powder and tamarind paste.

    18) Mix well and turn the heat back on medium. Let it simmer for 5-6 minutes.

    Collage of 2 images showing spices and tamarind paste and mixed.

    19) While it is simmering heat the oil in a small pan for tempering. Once hot add cumin seeds, let them sizzle a bit.

    20) Then add chopped green chilies and saute for few seconds.

    Collage of 2 images showing tempering of cumin seeds and green chilies.

    21) Immediately add it to simmering dal.

    22) Mix well. Turn off the stove.

    Collage of 2 images showing adding tempering in the dal and mixed.

    23) Lastly add chopped coriander leaves.

    24) Mix well.

    Collage of 2 images showing adding cilantro and mixed.

    Remove it to a serving bowl, drizzle green coriander chutney and tamarind date chutney. Also sprinkle some fresh chopped onions. Serve with fried pakwan.

    Serving suggestion: Dal pakwan is usually served as a breakfast in Sindi household during holidays or festivals. Since this is quite filling and heavy, it can be served as a snack or brunch.

    Dal pakwan in a bowl with a stack of pakwan in the back.

    Did you try this dal pakwan recipe? I’d love to hear about it! Leave a review in the comment section below.

    Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
    Dal Pakwan Recipe (How to make Dal Pakwan ), Sindhi Breakfast
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    Dal Pakwan

    4.34 from 3 votes
    Tried this recipe? Leave a comment and/or give ★ ratings
    Dal Pakwan - This is authentic Sindhi breakfast dish
    Author: Kanan
    Course: Breakfast
    Cuisine: Indian,Sindhi
    Calories: 591kcal
    Servings 4
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    US measuring cups are used (1 cup = 240 ml) See details

    Ingredients  

    For Pakwan:

    • 1 ½ cups All purpose flour (Maida)
    • ½ teaspoon Cumin seeds
    • 1 tablespoon Oil + more for frying
    • Salt to taste
    • ⅓ to ½ cup Water , to knead the dough

    For Dal:

    • 1 cup Chana dal (Split bengal gram)
    • ½ teaspoon Turmeric powder
    • 2 cups Water , for pressure cooking
    • Salt to taste
    • ½ teaspoon Black pepper powder
    • 1 teaspoon Red chili powder
    • 1 tablespoon Tamarind paste
    • 2 tablespoons Cilantro or coriander leaves finely chopped

    For Tempering:

    • 2 tablespoons Oil
    • 1 teaspoon Cumin seeds
    • 2 Green chilies chopped finely

    For Serving:

    • ½ cup Green coriander chutney
    • ½ cup Meethi chutney Tamarind date chutney
    • 1 cup Red onion finely chopped
    Prevent your screen from going dark

    Instructions 

    Making Pakwan:

    • To make the dough, take all purpose flour in a bowl. Add salt and cumin seeds.
    • Drizzle 1 tablespoon of oil. Mix thoroughly using your fingertips.
    • Now start adding little water at a time and knead into stiff yet smooth dough.
    • Cover it and let it rest for 15-20 minutes.
    • After the resting time, knead the dough once again few times to make it smooth.
    • Divide it into 14 equal portions. Make smooth balls and flatten them between your palm one by one.
    • Work with one disc at a time and roll into 5 inch diameter circle.
    • Using fork start pricking it all over. This will prevent it from puffing.
    • Roll all of them same way and lay them on the plate. Keep the plate covered.
    • When about to finish rolling task, heat the oil for deep frying on medium heat.
    • Once hot slide one rolled pakwan into hot oil. Immediately it will float on top.
    • Once it gets light golden brown color, flip and fry the other side.
    • Once it is crispy and golden brown from both sides, remove it using slotted spatula and put on a paper towel lined plate. Similarly fry all of them.

    Making Dal:

    • Wash the chana dal under running cold water till water runs clear.
    • Then soak them in enough water for 30 minutes.
    • Then discard the soaking water. Take soaked dal into pressure cooker and add turmeric powder and 2 cups of water.
    • Cover the cooker with lid and put the weight on. Pressure cook it for 4-5 whistles on medium heat. Dal should be cooked, soft but not mushy.
    • Add salt, black pepper powder, red chili powder and tamarind paste.
    • Mix well and turn the heat back on medium. Let it simmer for 5-6 minutes.
    • While it is simmering heat the oil in a small pan for tempering. Once hot add cumin seeds, let them sizzle a bit.
    • Then add chopped green chilies and saute for few seconds.
    • Immediately add it to simmering dal. Mix well. Turn off the stove.
    • Lastly add chopped coriander leaves and stir to combine.

    Serving:

    • Remove the warm/hot chana dal into individual serving bowl.
    • Drizzle green coriander chutney and tamarind date chutney on top.
    • Lastly sprinkle chopped onions.
    • Serve fried pakwan on side. Break the pakwan and scoop the dal in it, enjoy!!

    Nutrition

    Calories: 591kcal | Carbohydrates: 72.5g | Protein: 8.4g | Fat: 30.9g | Saturated Fat: 2.3g | Cholesterol: 0mg | Sodium: 1385mg | Potassium: 152mg | Fiber: 10g | Sugar: 10.7g
    *Nutrition information is a rough estimate for 1 serving
    Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.

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    1. Asha Bhana

      April 05, 2017 at 3:01 pm

      Hi Kanan
      Tried out this dish and was enjoyable.
      Different twist to the normal chana dhall curry.4 stars

      Reply
      • Kanan

        April 06, 2017 at 8:27 am

        Happy to know that you liked it.

        Reply
        • Bharat Chabria

          October 17, 2022 at 3:43 am

          Where are you located

          Reply
          • Kanan Patel

            October 17, 2022 at 8:36 am

            NJ, USA

            Reply

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