Dal Pakwan Shots Dal Pakwan

Name: Dal Pakwan Shots Dal Pakwan
Total time: 2400 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 200 gm Chana dal; 1 green chilli; 1/2 tsp turmeric powder; to taste Salt; 250 gm All purpose flour (Maida); 1 tsp cumin seeds; 1 tsp carom seeds(ajwain); 1 tbsp oil; 1/2 tsp red chilli powder; to taste Salt; As needed Water to Knead the dough; 200 gm oil to fry; Handful coriander leaves; Handful mint leaves; 1 green chilli; to taste Salt; 1/2 lime juice; 1/2 tsp cumin powder; as needed Water; 50 gm Tamarind pulp; 50 gm Jaggery; 1 pinch salt; 1/2 tsp red chilli powder; 1 onion finely chopped

Cookinmood with Kanchan @cookinmood

Pune

#Sindhicuisine #dalpakwan #shots #sindhifood

Cookinmood with Kanchan @cookinmood

Pune

#Sindhicuisine #dalpakwan #shots #sindhifood

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Ingredients

40 mins

3 servings

Dal
200 gmChana dal
1green chilli
1/2 tspturmeric powder
to tasteSalt
Pakwan
250 gmAll purpose flour (Maida)
1 tspcumin seeds
1 tspcarom seeds(ajwain)
1 tbspoil
1/2 tspred chilli powder
to tasteSalt
As neededWater to Knead the dough
200 gmoil to fry
Green chutney
Handfulcoriander leaves
Handfulmint leaves
1green chilli
to tasteSalt
1/2lime juice
1/2 tspcumin powder
as neededWater
Tamarind Chutney
50 gmTamarind pulp
50 gmJaggery
1 pinchsalt
1/2 tspred chilli powder
Garnishing
1onion finely chopped

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Steps

40 mins

1

Wash and Soak chana dal for 1hour
2

After the dal is soaked, take a pressure cooker add dal, green chilli, turmeric powder, salt to taste and a glass of water.
3

Pressure cook dal for 4-5 whistles on low flame.
4

For pakwan : Take All purpose flour, add salt, red chilli powder, cumin seeds, oregano (ajwain), oil. Mix everything
5

Add water little by little and Knead the dough soft. Use little oil if needed in the end. Keep it aside for 10 mins.
6

Green chutney: In a grinder take coriander leaves, mint leaves, green chilli and 2-3 spoons of water.
7

Take the paste in a bowl, add half cup of water, cumin powder, salt to taste and lime juice. And this is ready.
8

Tamarind Chutney : In a saucepan take tamarind, jaggery (gud), 3/4 glass of water. Boil everything. Keep stirring in between.
9

Once the water is reduced to half, add a pinch of salt and red chilli powder. Mix and boil for another 2-3 mins.
10

Let it cool, once done, strain the mixture. And it's ready.
11

Take a pan, heat 200g oil on medium flame for frying
12

Take small portion of dough (which is made in step 5)
13

Roll the dough round, keep it little thin, cut into 4 pieces or any shape you wish. Give small cuts in between because we don't want the puri to puff. Tip : keep it in round shape if you do not want to make shots.
14

Deep fry them, make it light brown from both sides by turning upside down in between.
15

Remove it on a paper napkin.
16

Repeat the process with the remaining dough.
17

Open pressure cooker and mash the dal little with hand blender. Dal should be little visible. DO NOT MASH COMPLETELY. Add little water if required.
18

Warm the dal for few mins.
19

Take shots glasses, pour some dal, garnish with green chutney, tamarind chutney and raw onion. ** If not making shots, take dal in a bowl or a dish and do the garnishing.
20

Serve with fried pakwan.