Dal pakwan sindhi special

Name: Dal pakwan sindhi special
Cuisine: Indian
Ingredients: 1/2 , cup chana dal; soaked for 2 hours; 1 tsp turmeric powder (haldi); to taste salt; 2 tbsp ghee; 1 tsp cumin seeds (jeera); 1 tsp chilli powder; 1 tsp garam masala; For The Pakwans; Ingredients; 2 tbsp ghee; 2 cups plain flour (maida); 1 tsp cumin seeds (jeera); to taste salt; mustard seed; oil for deep-frying; 1 tsp mustard seed; 1 dry chilli; 5,6 curry leaves; 1 tsp ginger garlic paste; 3 Tomato purre

Karuna Naveen Chandwani @Karuna

Karnataka

Morning break fast

Karuna Naveen Chandwani @Karuna

Karnataka

Morning break fast

Saved

Ingredients

1/2, cup chana dal
soaked for 2 hours
1 tspturmeric powder (haldi)
to tastesalt
2 tbspghee
1 tspcumin seeds (jeera)
1 tspchilli powder
1 tspgaram masala
For The Pakwans
Ingredients
2 tbspghee
2 cupsplain flour (maida)
1 tspcumin seeds (jeera)
to tastesalt
mustard seed
oil for deep-frying
1 tspmustard seed
1dry chilli
5,6curry leaves
1 tspginger garlic paste
3Tomato purre

Saved

Steps

1

Chan dal soaked 2 hour
2

Chana dal, 1/2 cups of water, turmeric powder and salt, mix well and pressure cook for 2 whistles.
3

Heat the ghee in a deep non-stick pan, add the cumin seeds musted seed Curry leaves dry red chilly 1
4

When the seeds crackle, add the red chilli powder, garam masala, ginger garlic paste
5

Add tomatoes purre cook 5 minutes
6

Cooked chana dal and little salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally. Keep aside.
7

Combine all the ingredients in a deep bowl and knead into a firm dough using enough water.
8

In a bowl combine all the ingredients one by one.Add enough water to knead a soft pliable dough.
9

Make small dough balls out of it.
And roll it in the form of a small circle.
10

Heat oil in a kadahi. Drop a ball of small dough in the hot oil and if it floats up right back, then the oil is ready for frying.
11

Prick the rolled out dough circle with a fork. And fry them in hot oil until brown from both the sides. Do not let it puff.
12

Unlike the pooris, pakwan has to be flat and crispy just like a papad.
13

Remove from oil and rest it on a paper napkin to drain the excess oil. Crispy and crunchy Pakwans are ready.dal pakwans ready....