Authentic & Easy Sindhi Dal Pakwan Recipe
Follow this Step-by-Step Recipe Guide to prepare this delectable, delicious, mouthwatering Sindhi Breakfast at Home. You family & kids will love it.
Servings Prep Time
6People 5Minutes
Cook Time Passive Time
30Minutes 30Minutes
Servings Prep Time
6People 5Minutes
Cook Time Passive Time
30Minutes 30Minutes
Ingredients for Pakwan
Cooking Instructions For Pakwan
  1. In a big bowl add All Purpose Flour Flour (Maida), whole wheat flour (Atta) & Samolina. Now add salt, carom seeds (ajwain) and 4 tbsp (1/4 cup) oil.
  2. Mix all the ingredients & knead into a tight/firm dough using enough water.
  3. Apply Oil to the Dough & knead for another 20-25 second.
  4. Cover and leave the dough for 15 Minutes.
  5. After 15 Minutes. Pinch Small Dough Balls.
  6. Roll the dough balls to the size of a roti.
  7. Prick this rolled pakwan with a fork to prevent puffing up while frying.
  8. Preheat oil in a wok / karahi & deep fry the pakwan on medium flame till they turn golden brown and crisp.
  9. Prepare them in Bulk as they do not go bad for 15-20 days & Store in an Air Tight Container.
Cooking Instructions For Dal
  1. Mix & wash the Split Chickpea Lentils (Channa Dal) & Yellow Petite dal (Moong dal) in a bowl. After they are cleaned soak the mixed lentils in water for about 30 minutes.
  2. After 30 minutes add this lentil mixture along with the soaked water to a pressure cooker. Add salt & turmeric (haldi) to it.
  3. Pressure cook for 3-4 whistles.
  4. Do not blend the dal & make sure the consistency should be thick. Pour it into a serving dish.
  5. Sprinkle in the given order i.e. Coriander Powder (Dhania powder), Raw Mango Powder (Amchoor powder), Cumin Powder (jeera powder) and red chilli powder over the dal.
  6. Tempering or Tadka: Preheat 2-3 Tbsp of Oil in a pan & add cumin seeds to the oil.
  7. Heat till the cumin seeds crackle. Pour this tempering over the dal.
  8. Our Dal is now ready.
  9. Serve Dal with pakwan, finely chopped onions, Finely Chopped Green Chilis, Seasoned Tamarind Water & Coriander Chutney.
Recipe Notes

Contact Chef: Payal Jethani

Tips:  Usually the pakwans are made with all-purpose flour only. But to give it a healthier touch we added all wheat flour and Semolina. Make the pakwans in bulk and remember no sweet tamarind chutney ( meethi imli ki chutney). It tastes great only with Tamarind water or Imli Ka Pani

Served With: Finely Chopped Onions, Finely Chopped Green Chilies, Coriander Chutney & Tamarind Water.