Add the tadka(tempering) to the dal and mix well. Heat ghee or oil in a small pan, add curry leaves, cumin, asafoetida, finely chopped green chillies and let the cumin seeds splutter.
(Don’t make them mushy)Īdd the garam masala and amchur powder to the Dal and mix well. Soak the Chana Dal in water f0r 3-4 hours and pressure cook the Dal along with turmeric, chilli powder and little salt until they are just done.
1/2 tsp chilli powder (more or less according to spice levels).Store them in an air tight container or serve with hot dal. (Around 6-8 cms)ĭeep fry them in hot oil, until they turn golden brown and become crispy. Make small lemon size balls of the dough and roll it to a small circle. 1/2 – 3/4 cup water as needed for kneeding the doughĪdd all the ingredients and make a semi soft dough.They would make a great tea time snack as well! Traditionally the pakwans/puris are served with a simple dal, chutneys and onions! You can store these crispy pakwans in an air tight container and use for 2-3 days. Honestly, the pakwan/puris taste great by themselves and I think they would be great with any pickle/achar. Well, anything fried is bound to be delicious ? After some research, I decided to follow this recipe. I am a big fan of puris and this is kind of similar except they are much more crispier and delicious. I have not tasted it before now, but have heard about it and come across it in many cooking sites and blogs, that I decided to try it. Dal pakwan is a famous Sindhi breakfast recipe. Sindhi food is one such cuisine that has evolved keeping nature and geographical factors into consideration, much like the rest of all local.