Sindhi Dal Pakwan
A classic Sindhi breakfast featuring crispy, spiced fried flatbreads served alongside a comforting, tangy chana dal. This beloved combination offers a delightful contrast of textures and flavors.
70min
Total Time
4
Servings
Sindhi
Cuisine
Recipe
1
In a bowl, mix all-purpose flour, carom seeds, a pinch of salt, and warm ghee. Gradually add water to knead a stiff dough. Cover and 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 retaining shape.
3
Heat oil in a pan, add cumin seeds, chopped green chili, red chili powder, amchur, and garam masala. Pour this tempering over the cooked dal and simmer for 5 minutes with tamarind pulp.
4
Divide the dough into small equal portions, roll out each into a thin round flatbread, and prick thoroughly with a fork to prevent puffing.
5
Deep fry the rolled flatbreads in hot oil over medium flame until crisp and golden brown on both sides. Drain on paper towels.
6
Serve the hot, crispy pakwan alongside the warm, tangy chana dal garnished with fresh coriander.
Ingredients
1 cup split Bengal gram (chana dal), washed and soaked for 30 minutes
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 teaspoon dry mango powder (amchur)
1/2 teaspoon garam masala
1 green chili, finely chopped
1 tablespoon tamarind pulp
Fresh coriander leaves for garnish
Oil for deep frying
Salt to taste
*This AI-generated recipe may contain inaccuracies.