Saturday, March 13, 2021

Dal Pakwan (Spiced split chickpeas served with fried crispy flat bread)


Dal Pakwan is a delicious Sindhi breakfast recipe. Spiced split chickpea is served with fried crispy flatbread which comes close to the Indian snack "Mathri". The fried crispy flatbread or "Pakwan" can be prepared well in advance and stored in an air tight container. The "dal" portion of the dish can be prepared on the day of serving. This is a protein rich dish that will keep you full for a long time.

The dish can be served in two ways. One way is to keep the flat breads on the side and curry next to it. Other way to serve is to put the curry on top of the flat bread. Garnish with tamarind chutney and chopped onion and cilantro. We finally sprinkle some chaat masala (and some red chili powder too if needed).


For the Pakwan:

Method 1:

  • All purpose flower / maida: 1 cup
  • Semolina/Rava/Sooji : 1/4 cup
  • Melted ghee / oil: 2 tbsp
  • Salt as per taste
  • Oil for frying
Method 2:
  • All purpose flour /Maida: 1/2 cup
  • Whole wheat flour : 1/2 cup
  • Semolina/Rava/Sooji : 1/4 cup
  • Melted ghee/ oil : 2 tbsp.
  • Oil for frying
For the Dal:
  • Chana dal / split chick peas : 1 cup
  • Onion (finely chopped) : 1/2 cup
  • Tomato (finely chopped) : 1/2 cup
  • Turmeric powder: 1/2 tsp
  • Coriander powder: 2 tsp
  • Green chili(small variety) : 2 finely chopped
  • Ginger (grated) : 1 tbsp.
  • Amchur powder: 1/4 tsp
  • Cumin seeds/ jeera: 1 tsp
  • Salt as per taste
  • Asafetida/Hing : 1/4 tsp
  • oil : 1 tbsp.
For the final garnish:
  • Chopped cilantro
  • Chat Masala
  • Tamarind date chutney
  • Chopped onion
  • Red chili pepper

To make the Dal:
  • Soak the chana dal for at least one hour.
  • Turn the Instant pot in "Saute" mode. Add 1 tbsp. oil, When hot, add the cumin seeds and asafetida. When the seeds start to splutter, add the chopped onion and ginger. Cook until the onion turns translucent.
  • Add the chopped tomato and cook until the tomato turns mushy. Add coriander powder, turmeric powder, amchur powder.
  • Drain the water from the soaked dal . Add the dal to the tomato-onion mixture. Mix well.
  • Add 2 cups of water. Add  salt. Turn it off.
  • Close the lid. Keep the valve in the "sealing" position. Pressure cook on "Manual" for 20 minutes. Once done, let the pressure release naturally.
  • Open the lid, add the chopped cilantro. Mix well.
To make the Pakwan:
  • Mix the dry ingredients. Add 2 tbsp of melted ghee or oil to the flour mixture. Rub it well with your fingers. Now, add water little by little to form a soft non-sticky dough. Cover and set it aside for 10 minutes.
  • Divide the dough into 9 balls. Roll each ball into a circle. Take a fork and prick the circle all over. This prevents the pakwan from fluffing up.
  • Heat oil in a deep bottomed pan. When hot, add the rolled pakwan. Fry both sides on medium heat for about  3 minutes in total.
  • Remove the pakwan from the oil and drain the excess oil on the paper towel. Repeat the process with the remaining dough balls.
Assembling the Dal pakwans:
Method 1:
You can place the pakwans on a plate and serve the dal in a bowl. Drizzle some tamarind chutney on the dal. Sprinkle some chat masala and red chilli powder on the dal. Finally, add finely chopped onion  and cilantro.

Method 2:
Place one pakwan on a plate. Spread a small amount of dal. Evenly add the chopped onion and cilantro. Drizzle some tamarind chutney. Sprinkle some chat masala and red chili powder.

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