Authentic Sindhi Dal Pakwan with Tangy Tamarind Chutney
A classic Sindhi breakfast delight featuring crispy, spiced flatbreads paired with a comforting, tangy chana dal. Garnished with mint and tamarind chutneys, it offers a harmonious blend of crunchy and savory textures.
70min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Pressure cook the soaked chana dal with turmeric, salt, and water until soft yet retaining shape.
2
Temper the cooked dal with cumin seeds, slit green chilies, and a pinch of red chili powder; keep aside.
3
In a bowl, mix all-purpose flour, ajwain, ghee, and salt, then knead into a stiff dough using water.
4
Divide the dough into small balls, roll out into thin circles, and prick them all over with a fork so they do not puff up.
5
Deep fry the rolled dough circles in hot oil on medium heat until golden and crisp to make the pakwan.
6
Prepare the tangy accompaniment by mixing tamarind pulp, jaggery, and a pinch of roasted cumin powder with water.
7
Serve the hot, spiced chana dal alongside the crispy pakwans, topped with tamarind chutney and freshly chopped coriander.
Ingredients
1 cup chana dal, soaked for 2 hours
2 cups all-purpose flour (maida)
2 tbsp ghee or oil (for dough)
1 tsp ajwain (carom seeds)
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chili powder
1 tbsp tamarind pulp
1 tbsp jaggery
Fresh coriander leaves, chopped
Salt to taste
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.