Knead a medium stiff dough. Rest the dough for 10 minutes. Smoothen using little oil. Soak the dals for 4 hours. Roll out medium sized pakwan.

Prick with a fork. Deep fry in medium hot oil. Fry well on slow gas until crispy.

Drain out excess oil and keep on an absorbent paper. Cool completely and store in airtight containers. You can make 40 pakwans with these measures. Boils the dals in cooker to 2-3 whistles. Add salt, haldi and 2 tsp oil in dals and boil. The dal should remain whole but tender.

Chop onions and coarsely pound chilli-ginger-garlic.Now in a kadhai take 2tbsp each of ghee and oil. Add jira and khada masalas.

Add in pounded masala. Add in onions and cook until pink.

Add water in dry masalas(haldi, chilli powder,dhaniajira and salt) and make a paste. Add in this paste and cook for 2 minutes. Do not burn the masalas.

Add in 1 -2 tomatoes grated. Cook until oil separates.

Now add in the boiled dals. Add in kitchen king and garam masala.

Lastly, add kasuri methi and lemon juice. Ready the topping.