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Dal Pakwan

Dal Pakwan is a Sindhi breakfast preparation. Its the combination of crispy, spicy, sweet and a meal that will keep you going for the entire day!

Ready in: 45 minutes

Makes: 6 pax


You can be fancy with the flavouring of the pakwaan, as the authentic way of making it is just to keep it flavoured with salt.

Can be served accompanied by tamarind chutney also.


For pakwaan:

  • 2 ½ cup refine flour

  • Salt to taste

  • 1 tsp carom seeds (ajwain)

  • ½ tsp pepper powder

  • ½ tsp red chilli powder.

  • 2 tbsp oil

  • Water as required

  • Oil for frying

For dal:

  • Salt to taste

  • 3 cups Water

  • 1 ½ cup chana dal (soaked overnight / 2 hours in warm water)

  • 2 medium onion (chopped)+ garnish

  • 2 medium tomato (chopped)

  • 2 tbsp chopped ginger

  • 1 tbsp chop green chilli + garnish

  • 1 tbsp chopped garlic

  • 1 tsp cumin powder

  • 1 tsp coriander powder

  • 1½ tsp turmeric powder

  • 1 tsp garam masala

  • 1 tsp spicy red chilli powder + 1tbsp for tempering

  • Chopped coriander for garnish

  • 3 tbsp ghee +2 tbsp for tempering.

  • ½ tsp hing powder

  • 1 tbsp jaggery

  • Green chutney


  1. Mix flour, salt and oil well until combined well (sand like texture), add the rest of ingredients and knead into a semi-hard dough for the pakwaan.

  2. Rest the dough covered with a damp cloth for 30 mins.

  3. In a pressure cooker heat ghee add ginger, garlic and green chillies, cook until it starts splattering.

  4. Add onions and tomatoes, saute well until sweats and translucent.

  5. Add soaked dal and cook with the tomato and onion.

  6. After it starts to combine with the existing ingredients, add all the maslas except garam masala.

  7. Add water and close the lid of the cooker, cook on medium low heat for 4 whistles.

  8. Meanwhile divide the dough into 75 gms small dough balls. The size of the dough ball can vary to your choice.

  9. Roll it out into thin chapati and pierce with a fork or knife.

  10. Heat oil for frying and fry until crispy, golden brown.

  11. Check on the dal and adjust the consistency as required and dal is cooked.

  12. It doesn't have to be completely mashy.

  13. Add garam masala, jaggery and coriander.

  14. Prepare tempering by heating ghee, add hing, red chilli powder and carom seeds, pour over the dal.

  15. Serve by breaking the pakwaan in a plate, pour the dalover and garnish with chopped onion, green chillies and coriander.

  16. Finish with green chutney and tamarind chutney.

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