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.
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
While the dal is getting cooked, ready the Dough for Pakwan:
Take maida, atta, jeera, ajwain, and saunf in a deep pan.
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.
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.
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.
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.
Big Cups: Repeat the process but cut the rotis with a bigger-sized Katori/cookie cutter and put them on a normal muffin tray.
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
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).
Garnish with coriander powder and keep aside.
Assembly and Garnish
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.