Dal Pakwan

Name: Dal Pakwan
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 250 gms Chana dal; 1 tsp turmeric; 1 tsp coriander powder; 1/2 tsp mango powder optional; 1/2 tsp cumin seeds; 1/2 tsp red chilli powder; 1 pinch asfoetida; 1/2 cup tamarind sauce sweet and sour; 1 tsp ginger grated; 1/2 tsp garlic optional; Oil for frying; 3 tb spoon oil for tempering; Salt as per taste; Coriander leaves chopped few; 50 gm green chutney home made; For pakwaan; 250 gms Maida; 1/2 tsp Ajwain seeds; Oil for frying; 4 tsp oil for moin

Madhu Agnani @cook_9543690

Dal Pakwan

Madhu Agnani @cook_9543690

Saved

Ingredients

One hour 40 m

5-6 servings

250 gmsChana dal
1 tspturmeric
1 tspcoriander powder
1/2 tspmango powder optional
1/2 tspcumin seeds
1/2 tspred chilli powder
1 pinchasfoetida
1/2 cuptamarind sauce sweet and sour
1 tspginger grated
1/2 tspgarlic optional
Oil for frying
3 tbspoon oil for tempering
Salt as per taste
Coriander leaves chopped few
50 gmgreen chutney home made
For pakwaan
250 gmsMaida
1/2 tspAjwain seeds
Oil for frying
4 tspoil for moin

Saved

Steps

One hour 40 m

1

Method to cook dal 1. boil presoaked chana dal with glass of water...haldi...salt. This dal is of slightly thicker consistency, separate grains and still well blend. Cook dal for 12min at slow heat after a whistle
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2. Put the boiled dal in a big bowl. Sprinkle dhania powder...red chilli powder liberally on the exposed surface of dal
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3. Tempering : heat oil in pan, put heeng jeera and pour this tadka over the dal evenly just before serving. Do not mix. Garnish with coriander leaves
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PAKWAAN : 1. knead maida with the ingredients mentioned above to make it a tight dough. Keep it covered in cling wrap in fridge for some time.
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2. Now make balls slightly bigger than the poori balls and roll them as thin as possible. Make prickings with fork as shown in the pieces.
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Do not immediately fry them. Spread some big paper or paper towel sheets and keep these rolled pooris on the paper spreads to make them slightly dry on both the sides. To hasten the process you can switch on the fan even. Flip the sides of rolled pooris on the paper. Let them slightly dry from 1/2to 1hour. Start spreading on sheets as soon as you start roll
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4. Now heat oil in a wok. Initially keep at high during frying, gradually reduce the flame. If they try to puff up, press them with your chalni. Fry both the sides till golden brown. They should be crisp and crunchy.
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5. The way to eat : Pour imli chutney in your individual bowl of dal and break a bite of pakwaan, dip it in dal with chutney and relish it's taste. You can also make raita and green chutney I hope this delicacy will be enjoyed by you all Indian cuisine Preparation time 40 min Cooking time 30 min Inactive time 1/2 hour Thank you all