Dal Pakwan Recipe | Sindhi Breakfast

Dal pakwan is one of the popular Sindhi special food, 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. I requested the recipe and promised her that I will post it for my Breakfast menu series.

This is my most favorite followed by Sindhi curry, Sindhi koki and pakoda kadhi I learnt from her.

I was so excited to try this when I heard the recipe because, it had all my favorite in it. The pakwan is crisp factor and do we need anything else?

So this week, instead of linking my old recipes, its a new recipe post with this famous Sindhi Dal Pakwan. She told they make this in Sundays specifically.

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.

In this post, I have shared how to make dal pakwan at home. Let's see how to make it.

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Sindhi Dal Pakwan

Sindhi Dal pakwan is a special breakfast menu. Learn how to make the crispy puri, chana dal combo for it.

Course Breakfast

Cuisine Sindhi

Prep Time 10 minutes

Cook Time 25 minutes

Soak time 1 hour

Servings 4 People

1x2x3x

Equipments (Amazon Affiliate links)

• pressure cooker

Cup measurements

Ingredients

Ingredients for Poori (Pakwan)

• 1 cup All purpose flour Maida
• 1 teaspoon Cumin seeds
• Salt - As needed
• 1 tablespoon Oil + for deep frying

Ingredients for Dal

• ¾ cup Chana dal
• 1 teaspoon Red chilli powder
• ¼ teaspoon Turmeric powder
• 1 teaspoon Cumin seeds
• ⅛ teaspoon Asafoetida
• 2 tablespoon Oil

To serve

• 1 Onion finely chopped
• Green chutney As needed
• Sweet chutney As needed

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Instructions

Dal

• 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 cumin seeds, 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 for creaminess and half seen. And adjust water consistency if its too thick.

Pakwan

• For the Pakwan, mix maida, salt, cumin seeds, 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 puri 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 puri 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.
• Once light and crisp, drain over paper towel.

Notes

• You can add a ½ teaspoon amchoor powder, garam masala too in dal while tempering.
• Soaking dal makes it soft textured.
• Prick puris both the sides to prevent them puffing.
• Oil temperature should be maintained moderate to ensure evenly crispy purri.

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Stepwise photos

1. Soak chana dal for at least an hour  (or overnight). Heat a small pressure cooker firstly with 2 teaspoon of oil, add asafoetida, drained dal and give a stir for a minute.

2. Then add salt, turmeric and 1 & ½ cups water. Give 3 whistles and after that 3rd whistle keep flame in low for 5 mins. 

3. Open the cooker. Heat a pan with oil, temper with cumin, switch off the flame and add red chilli powder. Mix it to the cooked dal.

4. Stir well and heat again to bring it to boil. The dal should be half mashed for creamy texture and half seen. And adjust water consistency if its too dry.

Prepare puri

5. For the poori/ Pakwan, mix maida, salt, cumin, oil well and add water to make a smooth dough. It should not be sticky, it should be a smooth and on tighter side. 

6. Keep aside for 15 mins and again knead to make it smooth. Then make equal sized balls out of it.

7. Roll each to thick pakwan (puris). Prick well everywhere with a fork to prevent puffing. Roll everything and repeat the same.

8. Heat oil in kadai and put the flame to low. Drop the pakwan 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 puri 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 puri turns crisp. 

Finally drain in paper towel.

Serve with generous dash of sweet chutney, green chutney and chopped onions along dal pakwan.