sindhi dal pakwan recipe | dal pakvaan recipe with step by step photos and a very quick video recipe. Dal pakwan is a famous sindhi breakfast recipe. Dal pakwan is a recipe where super crispy maida(all purpose flour) poori is served with tempered chana dal and tamarind chutney. This is a popular and filling authentic sindhi breakfast delicacy.Traditionally this combo of dal and fried puri is served mainly in breakfast, but can also be served for brunch and evening snack. the recipe can be time-consuming, but certainly worth the effort.
Sindhi cuisine or Sindhi recipes are popular for its balanced diet with more focus on protein on each diet. this holds good for each meal consumed for breakfast, lunch and dinner. This Cuisine is very much influenced by other cuisines like Mughal, Arab, and turkhans. Sindhi cuisine has their signature recipes. Sindhi people preferred a royal breakfast like The Dal Pakwan, the crisp fried Maida flatbreads, served with simple Chana dal, garnished with chutney and chopped onion.
watch sindhi dal pakwan recipe video:
As you are familiar with the co-owner of priyascurrynation- “man of the house;)” has many sindhi friends and one of them suggested me to try this dal pakwan. In my last visit to a friend’s place – I managed to try this authentic dal pakwan recipe. blessed to have such foodie friends you know 😉
Pakwan is a delicious snack, which is served with dal to make a sumptuous Breakfast. However, this tasty combo can be had any time, even as an After School Treat for your kids. The dal here is a simple preparation of chana dal perked up with green chillies, cumin seeds and spice powders; while the pakwan is a deep-fried puri like snack made with a plain flour dough.
I have used both all purpose flour and wheat flour to make crisp pakwans. You can replace the wheat flour with maida. I sometimes enjoy these crispy pakvaans with my masala chai.
Also, The dal itself is very delicious so you can even have this chana dal with rice, roti or paratha.
before moving to the recipe, I would like to share quick tips.
- make sure to fry on low to medium flame, else the pakwaan will not turn crispy and crunchy.
- I prefer dal pakwan to be served separately in a bowl, however, my husband prefers to pour chana dal over pakwan and be served like a chaat.
reasons to love this sindhi dal pakwan recipe
- heavenly awesome
- delicious and tempting
- filling breakfast recipe ever
- can have as brunch or tea-time snack
- kids will love it
- ingredients are easily available
- a must try recipe
so, how to make sindhi dal pakwan recipe? stepwise photos:
pakwan preparation,
take a large bowl and transfer the flours.
add oil, salt to taste, carom seeds(ajwain) and a pinch of red chili powder. roughly mix.
add water as required and prepare a soft dough( ADD WATER IN SMALL BATCHES)
add some oil and knead the dough for 2 mins.
take a medium size ball.
flatten this ball to a medium thick circle just a paratha.
prick the pakwan with a fork to prevent puffing up while frying.
heat oil.
once the oil is hot enough, slowly add pakwan and deep-fry the pakwans on medium flame.
fry the pakwan until golden brown.
keep aside.
dal preparation,
In a pressure cooker, add soaked chana dal(check notes), water, chopped onions and chopped tomatoes.
pressure cook it for 5 whistles on medium flame.
after boiling,mash the dal a bit.
heat oil in kadai.
add cumin. add curry leaves as well.
add boiled dal.
add turmeric powder, red chili powder and salt to taste.
also add green chilies and ginger.
simmer the dal on medium flame for 15 mins.
garnish with corinader.
dal pakwan serving,
firstly pour the prepared chana dal in a bowl and top with 1 tsp of green chutney(optional) and tamarind chutney.
top dal with 2 tsp of chopped onion.
enjoy pakwan with chana dal as dal pakwan.
more breakfast recipes:
- poha idli recipe
- moong dal crepes recipe
- ven pongal recipe
- khaman dhokla recipe
- instant bread meduvada recipe
sindhi dal pakwan recipe
Ingredients
for pakwan preparation
- 1 cup all purpose flour(maida)
- ¼ cup wheat flour
- salt to taste
- a pinch of red chili powder
- ¼ tsp ajwain(carom seeds)
- salt to taste
- 2 tbsp oil, in the dough
- 1 tbsp oil, to knead the dough
- ½ cup water[approx], to prepare the dough
- oil, for deep frying
dal preparation
- 1 cup chana dal, soaked *check notes
- 2.5 cups water, to pressure cook the dal
- 1 medium onion, finely chopped
- 1 small tomato, finely chopped
- salt to taste
- 1 medium green chili, chopped
- ½ tsp ginger paste
- 1 tbsp oil
- ¼ tsp cumin
- 5-6 curry leaves
- ½ tsp turmeric powder
- ¼ tsp red chili powder
serving
- ¼ cup tamarind chutney
- 1 medium onion, finely chopped
Instructions
pakwan preparation,
- take a large bowl and transfer the flours.
- add oil, salt to taste, carom seeds(ajwain) and a pinch of red chili powder. roughly mix.
- add water as required and prepare a soft dough( ADD WATER IN SMALL BATCHES)
- add some oil and knead the dough for 2 mins.
- take a medium size ball.
- flatten this ball to a medium thick circle just a paratha.
- prick the pakwan with a fork to prevent puffing up while frying.
- heat oil.
- once the oil is hot enough, slowly add pakwan and deep-fry the pakwans on medium flame.
- fry the pakwan until golden brown.
- keep aside.
dal preparation,
- In a pressure cooker, add soaked chana dal, water, chopped onions and chopped tomatoes.
- pressure cook it for 5 whistles on medium flame.
- after boiling,mash the dal a bit.
- heat oil in kadai.
- add cumin. add curry leaves as well.
- add boiled dal.
- add turmeric powder, red chili powder and salt to taste.
- also add green chilies and ginger.
- simmer the dal on medium flame for 15 mins.
- garnish with corinader.
- serve this dal with pakwan, tamarind chutney and chopped onion. Also serve green chutney if you like.
dal pakwan serving,
- firstly pour the prepared chana dal in a bowl and top with 1 tsp of green chutney and tamarind chutney.
- top dal with 2 tsp of chopped onion.
- enjoy pakwan with chana dal as dal pakwan.
recipe notes:
- I have soaked 1/4 cup+1 tbsp chana dal for 1 hour 30 mins which yields approx 1 cup of soaked dal.check out my soaking and sprouting guide.
- you can use 1 tbsp of tamarind pulp instead of tomato while making chana dal.
- fry the pakwan on low to medium flame for a crunchy texture.
- pakwan can be stored in an airtight container for 10-15 days once it’s cooled completely.
- sindhi style dal pakwan tastes great when chana dal is prepared with ghee.
have a great day!
What a lovely breakfast!
A lovely any time of the day treat. Want to dive right in there. So much flavor and texture. Need to get this on our menu planning.