Learn how to make Dal Pakwan with Chef Seema only on Swaad Anusaar.

Dal Pakwan is a traditional Sindhi snack.
Dal or Daal is a yellow lentil curry popular in the Indian subcontinent.
Pakwan is a deep friend crisp bread made with refined flour. The fried breads have the flavor of carom seeds and cumin.


Ingredients:

For Dal -

Ghee
1/4 tsp. Asafoetida
1 1/2 tsp. Cumin Seeds
1 tsp. Finely Chopped Garlic
1 tsp. Finely Chopped Ginger
2 Finely Chopped Green Chillies
1 Finely Chopped Onion
1 Cup Soaked Bengal Gram (1 hour)
1/2 tsp. Turmeric Powder
2 Pureed Tomatoes
Fresh Finely Chopped Coriander

For Pakwan -

1 cup Refined Flour
1/2 tsp. Carom Seeds
1/2 tsp. Cumin Seeds
Oil for frying



Method:


Dal -

1. Keep a pressure cooker on low flame and add ghee in it (Oil can be used as an alternative for ghee as per your choice).
2. After the ghee heats up add asafoetida, cumin seeds, garlic, ginger and let it fry.
3. Add green chillies, onion and mix it well.
4. Add the soaked bengal gram, salt, turmeric powder and mix it well.
5. Now add the tomatoes, coriander and stir this mixture & let it cook.
6. Add 1 or 1-1/2 cup water depending on how thick you want the dal to be.
7. Now close the lid of the cooker and let the steam whistle out once after which keep the cooker on the low flame for 5 minutes.


Pakwan -

1. In a bowl add 1 cup refined flour, salt as required, carom seeds, cumin seeds, ghee and mix it well.
2. Take some water and knead the dough. (The dough should not be too soft and a bit firm as the maida tends to stretch when we flatten it.) Keep aside for 10-15 minutes.
3. Heat oil for frying.
4. Take a small piece of dough and roll it out to form a flat chapati.
5. Make small diagonal cuts to the flattened dough so as to not let the Pakwan blow up like a Puri once we start frying it.
6. Now deep fry them in the oil on a low flame.
7. Fry the dough till it turns into a crispy Pakwan.

Serve the Dal in a bowl with the crunchy Pakwans hot & steaming. Do let us know how your Dal Pakwan turned out in the comments section.