Soak chana dal, mung dal and imli for 1 hr. In a cooker take oil and add jeera once oil is hot. Now add hing and tadaka is ready.

Add lal mirch powder, haldi powder, Dhaniya powder and salt and saute it. Add soaked dal in the tadaka.

Now whistle for 4 times on low flame. After cooker cools down open it and check whether dal is been properly cooked or not and the consistency should be not liquid not solid.

For pakwaan add all 3 aatas. Usually maida is used but I try to avoid maida to least possibilities so always add equal amt of gehun ka aata and if required suji aata too. This combination works well for pakwaan as i cook this way since yrs and never my pakwaans have disappointed me. Add salt, moyan and ajwaine to the aata and add water to knead like paratha.

Now rest the aata for 15/20 minutes and then take a loi and roll i round shape like roti but not to thick not to thin. Shape should be like punjabi puris. Now with fork perk holes in it so while frying it doesn't puff up.

Now fry the pakwaan on low flame till little pink or till becomes crispy and then remove from oil and place on paper napkin

Now in a bowl cut onion, tomato, green chilies and dhaniya patta.

Now while serving in a plate place a pakwaan, a bowl of dal and add cuted veggies on dal to give that perfect texture of Dal Pakwaan.