Dal Pakwan (Sindhi Breakfast)

By: Manjula Jain

September 5, 2013

Serving : 4 people

Rate this recipe:

5 from 1 vote

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Dal Pakwan (Sindhi Breakfast)

Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney.

Dal Pakwan

Ingredients

Ingredients

  • 1 cup chana dal (Bengal gram)
  • 1 teaspoon salt
  • 1/2  turmeric (haldi)
  • 1 tablespoon ginger finely chopped
  • 1 green chili chopped
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon  garam masala
  • 1/2 teaspoon mango powder (amchoor)

Seasoning

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 6-7 curry leaves

Pakwan (Crisp Puries known as Pakwan):

  • 1 cup all purpose flour (maida/plain flour)
  • 1/4 cup semolina (sooji)
  • 1/4 teaspoon of salt
  • 1/2 teaspoon cumin seeds (jeera)
  • 2 tablespoon oil
  • Approx. 1/3 cup of water
  • Oil to fry

Also need tamarind chutney for serving, check the recipe on my website

Instructions

Cooking Dal:

  • Wash and soak chana dal for at least 2 hours in 3 cups of water.
  • Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
  • As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
  • Turn off the heat and wait until steam has stopped before opening the pressure cooker.
  • Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.

Seasoning

  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  • Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.

Pakwan

  • Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
  • Set the dough aside and let it sit for at least 15 minutes or longer.
  • Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
  • Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
  • Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
  • Fry 2-3 puries at time until both sides are a light golden-brown.
  • Transfer puries over paper towel, it will absorb the extra oil.
  • After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.

Notes

Serve Pakwan with hot dal with drizzle of tamarind chutney.
Dal Pakwan

Dal Pakwan (Sindhi Breakfast)

Dal Pakwan is an authentic breakfast delicacy in Sindhi homes. Crisp flavored puries known as Pakwan served with spicy dal topped with chutney.
5 from 1 vote
Print Recipe Pin Recipe
Course snacks
Cuisine Indian
Servings 4 people

Ingredients
  

Ingredients

  • 1 cup chana dal (Bengal gram)
  • 1 teaspoon salt
  • 1/2  turmeric (haldi)
  • 1 tablespoon ginger finely chopped
  • 1 green chili chopped
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon  garam masala
  • 1/2 teaspoon mango powder (amchoor)

Seasoning

  • 2 tablespoons oil
  • 1 teaspoon cumin seeds (jeera)
  • 6-7 curry leaves

Pakwan (Crisp Puries known as Pakwan):

  • 1 cup all purpose flour (maida/plain flour)
  • 1/4 cup semolina (sooji)
  • 1/4 teaspoon of salt
  • 1/2 teaspoon cumin seeds (jeera)
  • 2 tablespoon oil
  • Approx. 1/3 cup of water
  • Oil to fry

Also need tamarind chutney for serving, check the recipe on my website

Instructions
 

Cooking Dal:

  • Wash and soak chana dal for at least 2 hours in 3 cups of water.
  • Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
  • As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
  • Turn off the heat and wait until steam has stopped before opening the pressure cooker.
  • Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.

Seasoning

  • Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
  • Add cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal mix it well and set aside. Curry leaves splatter be careful.

Pakwan

  • Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well.
  • Set the dough aside and let it sit for at least 15 minutes or longer.
  • Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
  • Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
  • Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
  • Fry 2-3 puries at time until both sides are a light golden-brown.
  • Transfer puries over paper towel, it will absorb the extra oil.
  • After the puries cool to room temperature they should be crisp. Puries can be stored in airtight container for 1 month.

Notes

Serve Pakwan with hot dal with drizzle of tamarind chutney.
Tried this recipe?Let us know how it was!

Comments

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    Slow Roasted Chicken Recipe
    November 21, 2019 at 2:00 pm

    Really nice and it seems like it will be very tasty to eat I am gonna try it for sure.

    Joti
    September 19, 2015 at 8:00 am

    Excellent recipe Now can u please
    Give us one for meetha poori PLEASE!!
    I love your water measurement Thanks

    Sarala Parthiban
    May 12, 2015 at 8:52 pm

    I like all ur receipies madam:-)
    simply superb.

    Lakshmi Raj
    February 10, 2014 at 11:15 am

    Mr. Akash, I was the one who had mentioned about qusec.in. And ya it is very helpful and is very reliable. All the best for your business.

    Akash Raghava
    January 21, 2014 at 9:40 am

    Hello madam, I am a caterer by profession but with the internet influence on me, I started reading blogs for enhancing my skills.. I got your website accidentally and it has done a great deal of help for me. And in one of your recipe, someone had mentioned about http://qusec.in/ and it helped me getting groceries at my doorstep! Thanks a lot for that person (sorry I don’t remember the name) and thanks for your awesome and delicious recipes!

    Shivani
    December 12, 2013 at 7:27 am

    Hi aunti Ji namaste I want to learn how to make punjabi tinda masala please!

    reena
    December 7, 2013 at 1:02 am

    do you know recipies made by yam (ratalu)

    reena
    December 7, 2013 at 12:57 am

    your recipies are awesome.

    nilofer kabir
    October 26, 2013 at 2:49 am

    You are too good.I was a bad cook. Learnt recipes from you and now all at home say I cook tasty dishes. I said its all thanks due to Manjula.Best of success to you. You also explain v. sweetly and simply. luv nilofer

    Justyna
    September 6, 2013 at 11:59 am

    Manjula, what is there in those jars behind you in minute 3:50? It looks very tasty 🙂

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