Authentic Sindhi Dal Pakwan
Crispy, golden-fried flatbreads served alongside a comforting, spiced chana dal curry. This iconic Sindhi breakfast classic offers an irresistible contrast of textures and rich, tangy flavors.
70min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
Boil the soaked chana dal with turmeric, a pinch of salt, and water until soft yet holding its shape.
2
Prepare a tempering with cumin seeds, green chilies, and red chili powder in a little oil, then mix it into the boiled dal along with tamarind pulp and amchur.
3
In a mixing bowl, combine all-purpose flour, ajwain, salt, and melted ghee, then knead into a firm dough using water.
4
Divide the dough into small equal balls, roll them out into thin flatbreads, and prick them all over with a fork so they do not puff up.
5
Deep-fry the rolled discs in hot oil on medium-low heat until they turn golden brown and crisp.
6
Serve the hot, crispy pakwan topped with the warm chana dal, garnished with chopped onions and tangy green chutney.
Ingredients
1 cup split bengal gram (chana dal), soaked for 2 hours
2 cups all-purpose flour (maida)
2 tablespoons ghee or oil
1 teaspoon carom seeds (ajwain)
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 tablespoon tamarind pulp
1 teaspoon dry mango powder (amchur)
Salt to taste
Oil for deep frying
Finely chopped onions and green chutney for serving
*This AI-generated recipe may contain inaccuracies.