DAL PAKWAN RECIPE / SHIO IS SALT

Dal Pakwan

INGREDIENTS:

For Dal:
1 cup chana dal (soaked 2 to 3 hour)
4 cup water
½ tsp cumin / jeera
2 green chilli chopped
few curry leaves
1 tsp turmeric / haldi
1 tsp kashmiri red chilli powder
pinch asafoetida / hing
1tsp salt
1 tsp garam masala
2 tbsp coriander (finely chopped)

For Pakwan:
1 cup wheat flour / atta
1 cup maida / plain flour
½ tsp pepper (crushed)
¼ tsp ajwain / carom
¼ tsp cumin / jeera
¼ tsp salt
2 tbsp oil (hot)
water to knead
oil for deep frying

For Serving:
2tbsp green chutney
2tbsp tamarind chutney
1tsp garlic chutney
Coriander
Onion

INSTRUCTION
Cook chana dal in the pressure cook with 3 cups of water for 3 to 4 whistles.

In Kadai heat 1 tbsp ghee and add cumin seeds, green chilli and a few curry leaves.

Add tomato/lemon and sauté dal for 5 mins.

Garnish it with fresh coriander.

In a large bowl knead the dough and mix wheat flour and maida with pepper, ajwain, cumin seeds and salt.

Add hot oil and knead slightly stiff dough Grease it with oil slightly and roll like paratha.

Make a round shape and prick it with a fork to prevent it from puffing.

Now deep fry the pakwan Fry the pakwan on slow flame till they turn golden brown.

Crush the pakwan in a large bowl add dal and garnish it with a variety of chutneys, onion and coriander.

Filmed by Sana Sharma
Recipe by Harsha Sharma
Special Thanks to Nita (Rajkot)

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