Authentic Sindhi Dal Pakwan with Tangy Chutney
A classic Sindhi breakfast favorite featuring crispy, spiced deep-fried flatbreads served alongside a comforting, flavorful lentil stew. Drizzled with tangy tamarind and spicy green chutneys, this dish offers a delightful contrast of textures and robust flavors.
70min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
In a pressure cooker, cook the soaked chana dal with turmeric, salt, and water for 3 to 4 whistles until tender yet retaining its shape.
2
Temper the cooked dal with cumin seeds, a pinch of red chili powder, and a dash of ghee for enhanced flavor, then set aside.
3
In a mixing bowl, combine the all-purpose flour, salt, ghee, and enough water to knead a firm, smooth dough.
4
Divide the dough into small equal balls and roll each into a thin flatbread (pakwan).
5
Prick the rolled flatbreads lightly all over with a fork so they do not puff up while frying.
6
Heat oil in a deep pan and fry the pakwans on medium heat until golden brown and crispy on both sides.
7
To serve, place the crispy pakwans on a plate, ladle the warm chana dal generously over them, and garnish with tamarind and green chutneys.
Ingredients
1 cup chana dal (split Bengal gram), washed and soaked for 2 hours
2 cups all-purpose flour (maida)
2 tablespoons ghee or oil for dough
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1/2 teaspoon dry mango powder (amchur)
Salt to taste
Oil for deep frying
Tamarind chutney and green mint chutney for serving
*This AI-generated recipe may contain inaccuracies.