Try this traditional Recipe of the Dal Pakwaan and enjoy, have a look:
Sindhi dal pakwaan with barnyard millet
1 cup chana dal, split chickpeas (soaked for 3-4 hours)
2 cups water
2 tsp dal pakwaan masala
Rock salt to taste
Finely chopped onions
Finely chopped tomatoes
Finely chopped coriander leaves
½ tsp cumin seeds
10-15 curry leaves
2 tsp ghee for tempering
Tamarind chutney (tamarind pulp mixed with water)
Coriander mint chutney
Wash chana dal and soak for 4 hours.
In a pressure cooker, add dal with optimum water. Add dal pakwaan masala, salt, and a few drops of any cold-pressed oil (or ghee). Pressure cook till one whistle. Make sure the dal is tender but not mushy.
Once boiled, sprinkle finely chopped onion, tomatoes, green chillies and dal pakwaan masala above the cooked dal.
Separately heat oil in a tadka pan, add cumin seeds, curry leaves. Add the tempering to dal and allow it to simmer for some time.
While serving, garnish with fresh coriander leaves, coriander mint chutney and tamarind chutney on top.
Serve hot with crispy pakwaan.
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Ingredients: (makes 8-10 pakwaans)
½ cup barnyard millet flour (freshly ground at home)
½ cup all-purpose flour (maida)
¼ tsp carom seeds (ajwain)
¼ tsp cumin seeds (jeera)
Rock salt to taste
1 tbsp hot ghee
Hot water to knead
Cold-pressed mustard oil for deep frying
In a large mixing bowl, add millet flour, maida, carom and cumin seeds, salt and pour hot ghee over it. Mix it all well.
Once ghee (or oil) is nicely mixed, add hot water to make a tight dough.
Cover the dough with a wet muslin cloth for 30 minutes.
Divide the dough into 8-10 equal parts.
Start rolling them as rotis, as thin as possible.
Prick it evenly with a fork to avoid puffing up while frying.
You can even bake them at 180-degree C for 20-22 minutes with regular flipping.
If you are frying them, fry them on medium flame till golden brown. Do not forget to drain excess oil.
Refer to the video for the plating of dal pakwaan. Enjoy the fresh.
You can store extra pakwaan in an air-tight container for a week.