Dal Pakwan-Baked recipe | Sindhi Snack | Low Fat | Vegan

Dal Pakwan-Baked recipe | Sindhi Snack | Low Fat | Vegan. A STEP-BY-STEP recipe with pictures. A delicious snack, a perfect lunch meal. Can even be served in Breakfast or Dinner. A chaat /kids corner recipe. An all-rounder recipe.

What is Dal Pakwan?

Dal pakwan is a Sindhi delicacy. Made originally by frying roti-sized pakwan made with all-purpose flour. Relished with Chana Dal/ Spit Gram dal tempered with rustic spices and garnished with chopped onions and tamarind chutney.

Why make Dal Pakwan -BAKED?

There are a few twists to make the original recipe low in calories, High in Fibre, and more flavorful. There is a secret ingredient I added to the dough to make it tastier and good for the tummy. The secret ingredient is Fennel Powder/ Saunf powder.

How to make Dal Pakwan -Baked?

For making the Baked version, instead of making big rotis we make mini rotis. Then we bake them in cups by using a Muffin pan. We can make these in 3 sizes: Mini cups, Big cups, and flatbread.

A make-ahead snack or Breakfast or Party Snack!

Bake the cups a day before and keep them in an air-tight container. Prepare the dal and refrigerate. Then when the time to serve, just warm the dal, chop the onions and tomatoe,s and assemble the cups. Serve as fresh.

Essentials we need for this recipe:

1. Mini muffin pan.
2. Normal muffin/cupcake pan.
3. Baking tray
4. Measuring cups.
5. Cookie cutter or katori: small chutney karoti, medium sized katori.
6. Knife.

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Dal Pakwan-Baked recipe | Sindhi Snack | Low Fat | Vegan

A popular Sindhi snack. A traditional recipe. Made into a low fat, low cal version. Dal pakwan is originally a fried snack. Made with chana dal and fried pakwan/roti made with all-purpose flour. This recipe is high in fibre making it healthier and Baked making it low fat.

Course appetizer, breads, breakfast, Dinner, Lunch, side dish, snack

Cuisine Chaat, Sindhi

Keyword Bread, breakfast, Dal, Dal Pakwan, Holi snacks, Indian Breads, Indian Gravies, lentil, Snack, vegan, Vegetarian Main

Servings 24 pieces

Prep Time 20 min

Cook Time 30-35 minutes

Passive Time 15 min

Ingredients

DAL

• 1 cup chana dal/ split gram lentil 200 gms
• 1/2 tbsp grated ginger
• 1 tsp salt
• 1/2 tsp haldi/turmeric powder
• 2 cup water to cook

Pakwan Dough

• 1 cup whole wheat flour
• 1 cup all purpose flour
• 1 tsp salt
• 1 tsp Ajwain seeds
• 1 tsp sauf /fennel seeds powdered
• 1 tsp cumin powder/ bhuna jeera
• 3 tsp Desi Ghee /oil
• 3/4 cup water to knead the flour

Dal-Tempering

• 1 medium Chopped onions
• 1 medium chopped tomato
• 1 tsp cumin jeera
• 1 tsp Asafoetida /Hing
• 1/2 tsp salt
• 1 tsp Kashmiri red chili powder
• 1/2 tbsp coriander powder/ Dhania Powder
• 1/2 tsp dry mango powder / amchoor powder
• water if needed for consistency

Dal Pakwan- Garnishig/Assembly

• 1 big chopped onion
• 1 big chopped tomato
• 2 tbsp cumin powder/ bhuna jeera
• 2 tbsp chaat masala
• 1 tbsp Kashmiri red chili powder
• 1/4 cup sev
• 1/4 cup Sweet tamarind sauce or Samosa chutney
• 1/4 cup Coriander mint sauce Dhania podina chutney

Instructions

Cooking the Dal

1. Wash the dal nicely and add to the pressure cooker. Add 2 cups water, salt, Haldi, ginger-grated and close the lid, and put it on the flame on simmer for about 3-4 whistles. Then shut the flame and let it sit on the counter till the steam is released. Keep aside.

Kneading the Dough for Pakwan and Making Pakwan cups

1. While the dal is getting cooked, ready the Dough for Pakwan: Take maida, atta, jeera, ajwain, and saunf in a deep pan.
2. Now add salt and ghee. Mix well till the dough hold a little shape. This means the ghee is well incorporated. Begin adding little water at a time and knead a medium soft dough.
3. Cover the dough and keep it aside for 10 minutes. nOW PREHEAT THE OVER AT 200 DEGREE C. Then put the dough on the shelf and knead for 2 minutes to make it smooth. Then roll it long and cut small balls. Balls should be half the size of a table tennis ball. Roll into a small roti.
4. MINI CUPS: Check the thickness of the rolled roti. Should be around 1/4 inch. Take a small cookie cutter or chutney Katori /bowl. Cut the roti in the center, discard the skirting. Now prick the roti with a fork all over. Then place this on the reverse side of a mini muffin pan. See pic. Cut the extra edges and trim it even. Repeat the process for all 12 places/cups. Grease all cups with ghee/oil. Then put it inside the oven to bake for 30-35 minutes.
5. For Another style, bake the cut rotis as it is. Prick them all over and bake in a tray for 30-35 min. or till golden brown/done.
6. Big Cups: Repeat the process but cut the rotis with a bigger-sized Katori/cookie cutter and put them on a normal muffin tray.
7. During this whole process, we even used the cutouts leftover in each roti. And we get 12 mini cups, 6 roti flat, 6 Big cups. Only this (in the pic) much piece is left.

Tempering of Dal

1. Heat ghee in Kadai. Add jeera/cumin, hing /asafoetida. Add onions and cook until golden brown. Add tomatoes till soft. Add all the spices and mix well. Add a little water for consistency if needed. Chana dal thickens very quickly. We need it a bit flowy, for easy pouring and eating in the cups. Add Dhania/coriander powder too( forgot in the pic).
2. Garnish with coriander powder and keep aside.

Assembly and Garnish

1. Take a cup, put cooked dal, now add chopped onions, chopped tomatoes, green coriander, and mint chutney, add tamarind chutney, now put some coriander leaves. Finish with sprinkling jeera powder and red chili powder. Serve right away.