Sindhi Dal Pakwan
Serves: 4–5 people
Ingredients
For the Pakwan
- Maida (plain flour) – 1 cup
- Desi ghee – 1 tbsp
- Salt – to taste
- Warm water – as required for kneading
- Oil – for deep frying
For Layering
- Pure ghee – 2 tsp (melted)
- Plain flour – 1 tsp
Method for Pakwan
- In a bowl, combine maida, desi ghee, and salt. Rub gently with your hands until the mixture becomes crumbly.
- Add warm water gradually and knead into a firm dough, similar to puri dough.
- Cover and let the dough rest for 15–20 minutes.
- Divide the dough into small equal portions.
- Roll one portion into a thick chapati.
- Mix melted ghee and plain flour to make a smooth paste and apply it evenly over the rolled dough.
- Fold the dough into pleats like a fan.
- Bring both ends together and shape it into a round ball again.
- Roll gently into a thick disc.
- Heat oil in a deep pan over medium heat.
- Fry the pakwan until golden brown and crispy from both sides.
- Remove and place on absorbent paper.
Ingredients for the Dal
- Chana dal (split Bengal gram) – 2 cups (washed)
- Cumin seeds – ½ tsp
- Red chilli powder – ¼ tsp
- Oil – 2 tsp
- Salt – to taste
- Water – ½ cup
Method for the Dal
- Heat oil in a pressure cooker or pan.
- Add cumin seeds and sauté for a few seconds.
- Add chana dal, salt, red chilli powder, and water. Mix well.
- Pressure cook for 1 whistle only.
- Allow the pressure to release naturally before opening the lid.
- If excess water remains, cook uncovered for a few minutes until the desired consistency is reached.
Serving Suggestions
- Place one pakwan on a serving plate.
- Top with cooked chana dal.
- Garnish with sweet tamarind chutney, finely chopped onions, or fresh coriander leaves.
- Serve hot as a traditional Sindhi breakfast or snack.
Tips
- A firm dough helps make crispy pakwan.
- Even rolling ensures proper frying and crisp texture.
- Fry on medium heat for even cooking.
- Slightly whole chana dal gives the authentic texture and taste.
- Serve immediately to keep the pakwan crunchy.