Authentic Sindhi Dal Pakwan with Warm Spiced Chutney
A classic Sindhi breakfast favorite featuring crispy, golden fried flatbreads served alongside a deliciously spiced, tangy chana dal. Paired with a vibrant mint-coriander chutney, this comforting dish offers a delightful contrast of textures and robust flavors.
70min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
In a bowl, combine all-purpose flour, a pinch of salt, carom seeds, and ghee. Gradually add water to knead into a firm, smooth dough. Cover and let it rest for 20 minutes.
2
Pressure cook the soaked chana dal with turmeric, salt, and 2 cups of water for 3 to 4 whistles until tender yet holding its shape.
3
Heat a tablespoon of oil in a pan, add cumin seeds, ginger, and green chillies. Pour in the cooked dal, add red chilli powder, amchur, and garam masala. Simmer for 5 minutes until well blended.
4
Divide the rested dough into small lemon-sized balls. Roll each ball out into a thin circle and prick it multiple times with a fork to prevent it from puffing up.
5
Heat oil in a deep kadhai on medium heat. Slide in the rolled dough circles and fry until crisp and golden brown on both sides. Drain on paper towels.
6
Ladle the hot, spiced chana dal into serving bowls, top with tamarind chutney and fresh coriander, and serve alongside the crispy hot pakwan.
Ingredients
1 cup split Bengal gram (chana dal), soaked for 2 hours
2 cups all-purpose flour (maida)
2 tbsp ghee or oil (for dough)
1 tsp cumin seeds
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp dry mango powder (amchur)
1/2 tsp garam masala
1 inch ginger, finely grated
2 green chillies, slit
Salt to taste
Oil for deep frying
Fresh coriander leaves for garnish
Imli ( tamarind) chutney for serving
*This AI-generated recipe may contain inaccuracies.