Kitchen Recipe Collection
Indian Dal Pakwan
A decadent Sindhi breakfast consisting of crisp, deep-fried, cumin-scented flatbreads served with a simple, tempered chana dal and tangy chutneys.
- Prep
- 30 min
- Cook
- 40 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- medium
- Cuisine
- indian
Ingredients
Scaled for 4 servings
- chana dal (split bengal gram)
- all-purpose flour (maida)
- cumin seeds
- ajwain (carom seeds)
- green chilies
- amchur (mango powder)
- ghee
- oil for frying
- green chutney
- tamarind chutney
Equipment
- Pressure cooker
- Deep wok (kadai)
- Rolling pin
Instructions
- 1
Soak Dal
Wash the chana dal thoroughly and soak it for 3-4 hours.
- 2
Cook Dal
Pressure cook the dal with water, turmeric, and salt for 2-3 whistles. The grains must be cooked soft but hold their shape; it should not turn into soup.
- 3
Prepare Dough
In a bowl, mix all-purpose flour, a pinch of salt, cumin seeds, and lightly crushed ajwain seeds.
- 4
Add Fat
Rub a tablespoon of hot oil or ghee into the flour to ensure crispiness.
- 5
Knead
Gradually add water and knead into a stiff, tight dough. Rest it for 20 minutes under a damp cloth.
- 6
Roll Pakwans
Divide the dough into small balls. Roll them out into thin circles, similar to a roti.
- 7
Prick
Prick the rolled circles all over with a fork. This prevents them from puffing up in the oil, ensuring they fry flat and crispy like a cracker.
- 8
Fry
Heat oil in a deep kadai. Fry the Pakwans on medium-low heat until they are completely crispy, rigid, and golden brown on both sides.
- 9
Temper Dal
Heat ghee in a small pan. Add cumin seeds, finely chopped green chilies, and a pinch of asafoetida (hing).
- 10
Pour Tempering
Pour the sizzling tempering over the cooked chana dal and mix gently.
- 11
Season Dal
Sprinkle amchur powder and a little black pepper over the dal.
- 12
Serve
Serve the crispy Pakwans on a plate. Place the dal in a bowl, topped with generous dollops of green chutney, sweet tamarind chutney, and finely chopped raw onions.
Cooking Tips
- Frying the Pakwans on medium-low heat is essential. If the oil is too hot, they will brown quickly but remain soft inside instead of becoming crispy crackers.
- The dal must have visible whole grains. If it turns into a mushy paste, the texture contrast with the crispy pakwan is lost.
Variations
- Baked Pakwan: Bake the pricked dough circles in an oven at 180°C for a healthier alternative.
Chef's Notes & Storage
- A classic, heavy weekend breakfast originating from the Sindhi community.
Nutrition Estimate
520 calories · 12g protein · 65g carbs · 22g fat · 7g fiber per serving
