Dal pakwan is a Sindhi special breakfast menu. Learn how to make the crispy puri, chana dal combo for it.
I heard this for first time when my friend Sangeeta said she made this for breakfast. Never thought of trying at home, but few days back she told this is her most favorite breakfast and I should blog this. I was so excited to try this when I heard the recipe👩🍳. Promised her that I will post it for my Breakfast menu series.
So this week, instead of linking my old recipes, its a new recipe post with this famous Sindhi breakfast combo Dal Pakwan 🎉. She told they make this in Sundays. Like my Sindhi lunch menu this is also one of my favorite now! Today I made this and gave it to Aj first, he first told he wasn’t hungry seeing that I tried something new. Then I told just taste I will give you later.
When he tasted his first bite, he wanted more and he finished his breakfast too. Later, I gave to Vj he too loved it. No points for guessing that I too loved it😆. This had my favorite green chutney, sweet chutney, raw onion combo. So obvious that I loved it. Here! This week breakfast menu is a recipe post by itself. Enjoy and do try it, you are going to love it too, its easy as well.
Sindhi Dal pakwan
Equipments (Amazon Affiliate links)
Ingredients
Ingredients for Poori (Pakwan)
- Maida/ All purpose flour – 1 cup
- Jeera/ cumin seeds – 1 teaspoon
- Salt – As needed
- Oil – 1 tablespoon + for deepfrying
Ingredients for Dal
- Chana dal – ¾ cup
- Red chilli powder – 1 teaspoon
- Turmeric powder – ¼ teaspoon
- Cumin seeds – 1 teaspoon
- Asafoetida/ Hing – A generous pinch
- Oil – 2 tblsp
To serve
- Onion – 1 finely chopped
- Green chutney As needed
- Sweet chutney As needed
Instructions
- Soak channa dal for atleast an hour (or overnight). Heat a small pressure cooker with 2 teaspoon of oil, add asafoetida, drained dal and give a stir for a minute.
- Add salt, turmeric and 1 & ½ cups water. Give 3 whistles and after 3rd whistle keep the flame in low for 5 mins.
- Open the cooker, heat a pan with oil, temper with jeera, switch off the flame and add red chilli powder. Add it to the cooked dal.
- Stir well and heat again to bring it to boil. The dal should be half mashed and half seen. And adjust water consistency if its too dry.
- For the poori/ Pakwan, mix maida, salt, jeera, oil well and add water to make a smooth dough. It should not be sticky, it should be a smooth and on tighter side.
- Keep aside for 15 mins and again knead to make it smooth. Make equal sized balls out of it.
- Roll each to thick pooris. Prick well everywhere with a fork to prevent puffing. Roll everything and repeat the same.
- Heat oil in kadai and put the flame to low. Drop the poori one at a time and cook in low flame or medium flame, until the bubble ceases. At no point, the flame should be high.
- The poori should not puff and it should be super crisp like Papdi. So cook for long time in low flame to ensure the colour remains golden, yet the poori turns crisp.
Notes
- You can add a ½ teaspoon amchoor powder, garam masala too in dal while tempering.
- Soaking dal makes it soft textured.
- Prick pooris both the sides to prevent them puffing.
- Oil temperature should be maintained moderate to ensure evenly crispy poori.
Dal pakwan method
- Soak channa dal for atleast an hour (or overnight). Heat a small pressure cooker with 2 teaspoon of oil, add asafoetida, drained dal and give a stir for a minute.
- Add salt, turmeric and 1 & ½ cups water. Give 3 whistles and after 3rd whistle keep the flame in low for 5 mins.
- Open the cooker, heat a pan with oil, temper with jeera, switch off the flame and add red chilli powder. Add it to the cooked dal.
- Stir well and heat again to bring it to boil. The dal should be half mashed and half seen. And adjust water consistency if its too dry.
- For the poori/ Pakwan, mix maida, salt, jeera, oil well and add water to make a smooth dough. It should not be sticky, it should be a smooth and on tighter side.
- Keep aside for 15 mins and again knead to make it smooth. Make equal sized balls out of it.
- Roll each to thick pooris. Prick well everywhere with a fork to prevent puffing. Roll everything and repeat the same.
- Heat oil in kadai and put the flame to low. Drop the poori one at a time and cook in low flame or medium flame, until the bubble ceases. At no point, the flame should be high. The poori should not puff and it should be super crisp like Papdi. So cook for long time in low flame to ensure the colour remains golden, yet the poori turns crisp.
Serve with generous dash of sweet chutney, green chutney and chopped onions along dal and pakwan.
Super tasty dish, love it ! Have a doubt why the ingredient's header says "grilled veg….." Is it a typo ?!
Mmm Sindhi's really know how to eat. I can imagine how this delicious combo of dal + chat chutneys and crunchy pooris would make for a yummy meal! have to try real soon.
Yes , I agree with you 🙂
This comment has been removed by the author.
Excellent clicks, good presentation 🙂
hi raks
Yeah typo, edited now 🙂
Have never tried Sindhi food.And a best option to finish my Channa dal before my India visit.Thanks.
Bought back memories! long time since I made this ! absolutely delicious!!
tasty,tasty
Raks it's really time to change tat kadai it too wore out and over used, using tat kadai for cooking food even is unhealthy. So trash it soon. By the way good recipe keep going.
Its not non stick, its indolium used for deep frying alone, that's why it looks like that 🙂 Anyways thank you for your feedback. I will try to find a new one before changing it.
Hi Raks,
Tried it…..YUMMMMYYY!!! My family loved it.Thank you.
tomorrow I'm going to try baked aubergine….will let u know tomorrow
Hi Raks,
Tried it…So YUMMMMMMYYYY!!! My family loved it.
Thank you for a precise post and perfect pic…..
My recipe for tomorrow is baked aubergine.will give u the feedback tomorrow
Hi
Veryy nice receipe
can i suggest smth
in puri add little bit of besan and sooji
yum yum
i tried it today its super delicious… my family totally loved it….
Once I went to a marriage, there I tasted this for the very first time. I was looking for the recipe. Thanks for posting.
Wow Raks, am big fan of you and tried many recipes from your post. Thanks for awesome recipe again��