- Soak the chana dal for 4 to 5 hours.
- Pressure Cook the dal with slitted green chillies, turmeric and salt
- Cook for 2 to 3 whistles or slow cooked until the dal is cooked well but not mushy.
- Once done, release the pressure add garam masala powder and keep aside.
- Heat ghee or oil in a pan ,once hot add hing/asafoetida then add jeera and red chilli powder
- Pour the tadka/tempering on the dal.
- Drizzle tamarind date chutney, add some chopped coriander leaves and chopped onions.
- The Dal is ready to serve.
- In a bowl mix flour/maida salt ajwain, oil and water to a semi soft dough.
- Cover with a cloth and keep aside for 30 minutes.
- Then divide into balls and roll out each ball into a puri/round disc 4 inch diameter.
- Prick holes with fork or knife so that the pakwan/puri doesn't puff up while frying.
- Heat oil in a kadhai/pan
- Fry the pakwan until crisp and light golden brown.
- Remove it on a absorbent paper.
- Serve Pakwan with Dal
- You can break the pakwan or serve it like a chat too.
- Pour the prepared dal, chopped onions some date and tamarind chutney and serve.
When a crisp, ajwain flavored pakwaan is dunked in a bowl of creamy, delicious daal it creates all kinds of mushy sentiments. Try this for your Sunday brunch!
Dal Pakwaan
By Foodism Team
Nov, 7th
750
Servings
3 persons
Cook Time
1 hr
Ingredients
15
- 17
Ingredients
- Chana dal 1 cup
- Green chillies, slitted 2 units
- Garam masala powder 1/2 teaspoons
- Turmeric powder 1/4 teaspoons
- Ghee 1 1/2 tablespoons
- Cumin seeds 1 teaspoons
- Hing 1/4 teaspoons
- Red chilli powder 1 teaspoons
- Maida 2 cup
- Carom seeds 1/4 teaspoons
- Oil 2 tablespoons
- Oil for deep frying 300 mililitres
- Salt as per taste
- Chopped onions for garnishing
- Tamarind date chutney for garnishing
- Coriander mint chutney for garnishing
- Coriander leaves chopped for garnishing
