Dal Pakwan is a sindhi breakfast. It is crispy puris made of all purpose flour (maida) and topped with chana dal mixed with onion, tomato, sweet and spicy chutneys and lots of fresh coriander. I don’t know its Rajasthan connection but I remember eating it in Ajmer where it is sold as a street food. This might not be the most authentic version of dal pakwan as I have made modifications for taste and presentation.
Traditionally pakwan is a big circle shaped crispy puri with the topping of dal. I wanted to make bite sized snacks which are easier to eat so I made them in different shapes like taco shell, canapé, and also in square shape for the ease of serving and eating. I also substituted half of all purpose flour for whole wheat flour. You can add any herbs to the pakwan dough to add a flavor to the puris. Remember to poke the puris with a fork before frying. You can also use this dough to make canapés to fill with dal or any other savory filling.
For the dal too, I have added mung dal and toor dal to the recipe as suggested by a friend from Jaipur where it is a popular dish. It turned out healthier and tastier. You can also add deseeded and finely chopped cucumber to the topping. Chaat masala also adds to the taste.
Remember to keep the dal very thick. Mix the tomato onion mix just before serving and serve immediately to avoid the snack getting soggy.
- ½ cup all purpose flour (maida)
- ½ cup whole wheat flour (aata)
- 1 tsp pepper powder
- ½ tsp carom seeds (ajwain)
- 2 tbsp oil
- Salt to taste
- Oil to fry
- ¼ cup split green gram (mung dal)
- ¼ cup split pigeon peas (toor dal)
- ¼ cup Bengal gram (chana dal)
- ¼ tsp asafoetida (heeng)
- ¼ tsp turmeric powder
- 1 onion finely chopped
- 1 tomato finely chopped
- 2 green chillies finely chopped
- 1 tsp roasted cumin powder
- Few pinches rock salt
- Few tea spoons lime juice
- Few tbsp fresh coriander finely chopped
- Few tbsp sweet chutney
- Few tbsp mint chutney
For the Pakwan
Mix together the flours, black pepper powder, ajwain, 2 tbsp oil, salt, and little water to make stiff dough. Cover and keep aside for 10-15 mins. Knead again and divide into equal number of portions. Roll and cut each portion into a shape of your choice. Poke with a fork at 2-3 places and deep fry in hot oil until its crisp.
Pakwan is usually big and circle shaped. I wanted to make bite sized snack so I cut them in small 3 inch circles and squares.
Wash and soak the dals for 1 hour. Pressure cook with salt, turmeric and asafoetida till the dals are cooked (2-3 whistles). Do NOT add too much water. The dal needs to be fairly thick. Once the pressure is released, open the cooker and mix the dal lightly and keep aside.
In a bowl, mix together chopped onions, tomatoes, green chillies, roasted jeera powder, rock salt and little lime juice.
Just before serving, add the onion tomato mix to the dal and put it on the pakwan. Top it with mint chutney and sweet chutney as per taste. Garnish with lots of coriander. Serve immediately.