A classic Sindhi breakfast delight featuring crispy, deep-fried flatbreads (Pakwan) served with a simple, flavorful chana dal. Topped with tangy chutneys and onions, it's a perfect weekend brunch.
Prep20m
Cook40m
Soak120m
Servings4
Serving:2 pieces2 pakwans and 1 cup dal665 cal
Ingredients
For 4 servings
1 cupChana Dal (Rinsed and soaked for at least 2 hours)
Drain the soaked chana dal. In a pressure cooker, combine the dal, 3 cups of water, turmeric powder, and 1 tsp of salt.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and tender.
Allow the pressure to release naturally. Open the cooker and gently mash the dal with the back of a spoon. The consistency should be thick and creamy, not watery.
2
Prepare the Pakwan Dough
While the dal cooks, prepare the dough. In a large mixing bowl, combine the all-purpose flour, fine semolina, carom seeds, 1 tsp cumin seeds, and the remaining 0.5 tsp of salt.
Add 2 tbsp of ghee. Rub the ghee into the flour mixture with your fingertips until it resembles coarse breadcrumbs. This process, called 'moyan', is crucial for a crispy pakwan.
Gradually add about 1/2 cup of water, a little at a time, and knead to form a firm, stiff dough. Do not make it soft.
Cover the dough with a damp cloth and let it rest for 20 minutes.
3
Roll and Fry the Pakwans
About This Dal Pakwan Recipe
A classic Sindhi breakfast delight featuring crispy, deep-fried flatbreads (Pakwan) served with a simple, flavorful chana dal. Topped with tangy chutneys and onions, it's a perfect weekend brunch.
This indian recipe takes 60 minutes to prepare and yields 4 servings. At 665.06 calories per serving with 16.15g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch.
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After resting, knead the dough again for a minute. Divide it into 8 equal-sized balls.
Take one ball and roll it into a thin circle, about 5-6 inches in diameter. It should be as thin as a chapati.
Using a fork, prick the entire surface of the rolled dough generously. This prevents it from puffing up during frying.
Heat the vegetable oil in a kadai or deep pan over a medium flame. To check if the oil is ready, drop a tiny piece of dough; it should sizzle and rise to the surface gradually.
Gently slide one pakwan into the hot oil. Fry on a low to medium flame, pressing it down gently with a slotted spoon to ensure even cooking.
Fry for about 2-3 minutes per side, until it turns a crisp golden-brown. Do not rush this process by frying on high heat.
Remove the fried pakwan and place it on a wire rack or paper towels to drain excess oil. Repeat for all the remaining dough balls.
4
Temper the Dal
For the tempering (tadka), heat 2 tbsp of ghee in a small pan. Add 1 tsp of cumin seeds and let them crackle.
Add the asafoetida and slit green chilies. Sauté for about 30 seconds until fragrant.
Turn off the heat, wait a few seconds, then add the red chili powder. Immediately pour this aromatic tempering over the cooked dal and stir well.
5
Finalize and Serve
Return the dal to the stove on low heat. Stir in the dry mango powder and garam masala. Let it simmer for 2-3 minutes to allow the flavors to meld together.
To serve, ladle the hot dal into bowls. Drizzle generously with tamarind chutney and green chutney.
Garnish with a handful of finely chopped onions and fresh coriander leaves. Serve immediately with the crispy pakwans on the side for dipping or breaking over the dal.
Pro Tips
1For extra crispy pakwans, use cold water to knead the dough.
2Ensure the dough for the pakwan is stiff. A soft dough will absorb more oil and won't be as crispy.
3Pricking the pakwan thoroughly with a fork is the most important step to keep it flat and cracker-like.
4Fry the pakwans on a consistent low-medium flame. High heat will cook them unevenly, leaving the inside soft.
5The dal should be thick. If it's too runny, simmer it uncovered for a few minutes to reduce the excess water before adding the tempering.
6You can prepare and store the pakwans in an airtight container for up to a week.
Recipe Variations
Healthier Pakwan
Healthier Pakwan
For a lower-calorie version, bake the rolled and pricked pakwans in a preheated oven at 180°C (350°F) for 15-20 minutes, or until golden and crisp. You can also try making them in an air fryer.
Whole Wheat Pakwan
Whole Wheat Pakwan
Replace the all-purpose flour with whole wheat flour (atta) for a more rustic and fiber-rich pakwan. The texture will be slightly denser.
Spicier Dal
Spicier Dal
Increase the amount of green chilies and red chili powder in the tempering for a fiery kick.
Health Benefits
✨
Rich in Plant-Based Protein
Chana dal is an excellent source of plant-based protein, which is essential for muscle building, tissue repair, and overall body function.
✨
High in Dietary Fiber
The fiber from the chana dal aids in digestion, helps maintain bowel regularity, and contributes to a feeling of fullness, which can help with weight management.
✨
Provides Sustained Energy
The combination of complex carbohydrates from the dal and simple carbohydrates from the pakwan provides a balanced release of energy, making it a hearty and fulfilling meal.
Frequently Asked Questions
Why did my pakwans puff up like puris?
This usually happens for two reasons: either the dough was too soft, or you didn't prick the surface of the rolled dough sufficiently with a fork. Pricking creates vents for steam to escape, keeping the pakwan flat and crispy.
Can I make the pakwans ahead of time?
Yes, absolutely. Pakwans have a good shelf life. Once completely cooled, you can store them in an airtight container at room temperature for up to a week.
Is Dal Pakwan healthy?
It's a mix. The chana dal is very healthy, packed with protein, fiber, and essential nutrients. However, the pakwan is deep-fried, which adds significant calories and fat. It's best enjoyed as an occasional treat or brunch special.
How many calories are in one serving of Dal Pakwan?
A typical serving of Dal Pakwan (2 pakwans with dal and toppings) contains approximately 550-650 calories, primarily from the fried pakwan and the ghee used in the dal.
Can I use a different kind of dal?
While chana dal is the traditional choice for its texture and flavor, you can substitute it with yellow moong dal. Note that moong dal cooks much faster and will result in a smoother, creamier consistency.
What's the secret to a flavorful dal?
The secret lies in the final tempering (tadka). Using good quality ghee and ensuring the spices like cumin and asafoetida crackle properly releases their essential oils, infusing the dal with a rich aroma and flavor.
