Recipe for Typical Sindhi Style Crispy Dal Pakwan

This is a Recipe for making at home typical Sindhi Style Dal Pakwan. This is a traditional Sindhi snack, which is normally served for breakfast or as a standalone snack.

This Dal Pakwan recipe will tell you how to prepare crispy Refined Flour Puries and a tasty and spicy Gram Dal Mixture.

The Marathi language version of the same recipe can be seen here – Tasty Sindhi Dal Pakwan

Preparation Time: 50 Minutes
Serves: 4 Persons

Ingredients
For Dal Ingredients
1 Cup Gram Dal (Chana Dal)
1 Teaspoon Red Chili Powder
½ Teaspoon Garam Masala
¼ Teaspoon Turmeric Powder
1 Teaspoon Amchur Powder
Salt as per taste

For Garnishing:
1 Medium Size Onion (chopped)
¼ Cup Coriander Leaves (chopped)

For Seasoning:
1 Tablespoon Oil
1 Teaspoon Cumin Seeds
2 Green Chilies (cut in medium size)
8-10 Curry Leaves
½ Teaspoon Red Chili Powder
¼ Teaspoon Garam Masala

For the Pakwan:
1 ½ Cup Refined Flour (Maida)
2 Tablespoon Wheat Flour
2 Tablespoon Semolina (Suji)
1 Teaspoon Cumin Seeds
10-12 Black Pepper (crushed)
Salt as per taste
1 Tablespoon Oil (hot)
¼ Cup Milk
Oil for frying the Puri

Typical Sindhi Style Dal Pakwan

Typical Sindhi Style Crispy Dal Pakwan

Preparation:
First of all wash the Gram Dal and soak it in Water for an hour. Then cook the Gram Dal and keep it aside.

In a medium size bowl add the Refined Flour, Wheat Flour, Suji, Salt, Cumin Seeds, crushed Pepper Corn, hot Oil and mix it well. Then add the Milk, Water and prepare a thick Dough. Keep the Dough aside for 10-15 minutes.

Chop the Onion, Coriander Leaves and Green Chilies.

Heat the Kadai and add the cooked Gram Dal, Red Chili Powder, Turmeric Powder, Garam Masala, Salt, ½ cup Water and cook for 5 minutes on a slow flame.

Heat the Oil in a kadai and add the Cumin Seeds, Curry Leaves, Green Chilies, Red Chili Powder, Turmeric Powder, Garam Masala and the cooked Gram Dal and mix it well and cook for 5 minutes on a slow flame.

Heat the Oil in another kadai and prepare small equal balls from the Dough. Take one ball and roll it into a Puri size shape and then prick it with a fork a few times. Prepare all the Puries using the same procedure.

Deep fry the Puries until they become crispy or its color changes into light brown.

While serving keep the Puri in a plate and spread 1 tablespoon of the Dal Mixture over it and garnish it with Onion and Coriander leaves.

Serve the Dal Pakwan hot.

About Sujata Nerurkar (2031 Articles)
I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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