Dal pakwan chaat

Name: Dal pakwan chaat
Cuisine: Indian
Ingredients: 1 cup all purpose flour (maida); 2 Tbsp oil; 1/4 tsp salt; 1/4 tsp cumin seeds; 3/4 cup chana dal; 2 Tbsp oil; 1 tsp cumin seeds; 1/2 tsp salt; 1/2 tsp turmeric powder (haldi); 1 Tbsp ginger chopped; 1 green chilli chopped; 1/4 tsp black pepper powder; 1/4 tsp garam masala; 1/2 tsp mango powder (amchoor); 1/2 cup imli chutney; 1/2 cup green chutney; 1/2 cup chopped onion; 1/2 cup pomegranate seeds; to taste Chaat masala; 1/2 cup sev; as needed Coriander leaves

Subhalaxmi Samantaray @cook_17576378

#fz
#chaat
#favorite_recipe
#post2
#dalpakwan chaat

Subhalaxmi Samantaray @cook_17576378

#fz
#chaat
#favorite_recipe
#post2
#dalpakwan chaat

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Ingredients

For pakwan
1 cupall purpose flour (maida)
2 Tbspoil
1/4 tspsalt
1/4 tspcumin seeds
For Dal
3/4 cupchana dal
2 Tbspoil
1 tspcumin seeds
1/2 tspsalt
1/2 tspturmeric powder (haldi)
1 Tbspginger chopped
1green chilli chopped
1/4 tspblack pepper powder
1/4 tspgaram masala
1/2 tspmango powder (amchoor)
For garnish
1/2 cupimli chutney
1/2 cupgreen chutney
1/2 cupchopped onion
1/2 cuppomegranate seeds
to tasteChaat masala
1/2 cupsev
as neededCoriander leaves

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Steps

1

Mix flour, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well. Set the dough aside and let it sit for at least 15 minutes or longer.
2

Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter.
3

Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp.
4

Heat the oil in a frying pan over medium heat. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
5

Fry until both sides are a light golden-brown. Transfer over paper towel, it will absorb the extra oil.
6

For dal:_Wash and soak chana dal for at least 2 hours in 3 cups of water.
Drain the water, heat the oil in pressure cooker over medium heat, when oil is moderately hot add cumin seeds. As seeds crack add dal, 2 cups of water, salt, turmeric, green chilli, and ginger, close the cooker and cook over medium high heat.
7

As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker.
Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.
8

For garnishing:_Top each mini pakwan with little dal, add imli chutney, green chutney, onions and add pomegranate.
9

Sprinkle chaat masala over each pakwan and top it with sev.Garnish with Coriander leaves.