Now make small holes in the shape of roti but with the help of a fork, deep fry it on medium flame till it becomes crisp, your pakwan is ready.

For dal:-
Wash the lentils and put them in the cooker, add turmeric and water and cook the lentils for 5 whistles, the lentils should be grainy, and should not be melted or mashed at all.

After the pressure of the cooker is released, add a little water and cook it on low flame for 5 minutes, here you have to note that the lentils of the pakwan are thick and usually it is served by pouring it over the pakwan, so here you don't mash the lentils. Don't have to do it at all, just keep it grainy

Now temper the above ingredients and serve with coriander mint chutney and tamarind chutney.