Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Channa dal - (wash, soak for 5-6 hours)

  2. 2 tablespoons 30ml Tamarind chutney - (refer 'chutneys')

  3. 1/2 teaspoon 2 1/2ml Garam masala

  4. 1/2 teaspoon 2 1/2ml Red chilli powder

  5. 1/2 teaspoon 2 1/2ml Cumin powder

  6. 1/2 teaspoon 2 1/2ml Amchoor - (dried mango) powder

  7. 1/4 teaspoon 1 1/3ml Turmeric powder Salt to taste

  8. 2 tablespoons 30ml Ghee Pakwan

  9. 2 cups 125g / 4.4oz Maida - (plain flour)

  10. 2 tablespoons 30ml Ghee

  11. 1/2 teaspoon 2 1/2ml Salt Water to make dough Ghee or oil for deep frying

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Pakwan: Mix ghee, salt into flour. Knead into a soft pliable dough. Make small sized balls. Roll into thin puries. Prick all over with a fork or knife. Deep fry in hot oil/ghee till light brown and crisp. Drain, keep aside. Or cool before storing. Dal: Place dal to boil with 3 cups water. Add salt and turmeric. Boil till tender but not mushy. Stir in tamarind chutney. Just before serving pour hot dal in serving dish. Sprinkle all masala powders over dal. Heat ghee in a small pan. When smoking hot pour over the dal and masalas. Serve hot with pakwan. Making time: Pakwan - 30 minutes, Dal (excluding soaking time, 30 minutes) Makes:4 servings bowl Shelflife:Pakwan - 2 weeks, Boil few hours previously and refrigerate


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