Entree: India – Sindhi-Indian – दाल पक्वान ➤ Dāl Pakwān (Crisp deep-fried flatbreads served with spiced chana dal and chutneys)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 35 min

Additional 30 min

Total 1 hr 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- Pakwan dough:
  - 1 1/2 cups (180 g) all-purpose flour (maida)
  - 1/2 cup (70 g) fine semolina (sooji)
  - 1 tsp (5 g) salt
  - 1/2 tsp (2 g) ajwain (carom seeds)
  - 1/4 tsp (1 g) baking soda
  - 2 tbsp (30 ml) vegetable oil, plus more for frying
  - 1 tbsp (9 g) white sesame seeds for sprinkling
  - 3–4 tbsp (45–60 ml) water, or as needed to form a firm dough
- Chana dal:
  - 1 cup (200 g) chana dal (split chickpeas), rinsed
  - 3 cups (720 ml) water for cooking dal
  - 1/2 tsp (2 g) turmeric powder
  - 1/2 tsp (1 g) asafoetida (hing)
  - 1 tsp (5 g) salt, adjust to taste
- Tempering for dal:
  - 1 tbsp (15 ml) oil or ghee
  - 1 tsp (2 g) cumin seeds
  - 1/2 tsp (2 g) mustard seeds
  - 1 dried red chili
  - 1 tsp (2 g) minced ginger
  - 1–2 green chilies, chopped (about 0.35 oz (10 g))
  - 1 tbsp (15 ml) tamarind pulp
  - 1 tsp (4 g) jaggery or brown sugar
- Accompaniments:
  - 1 small onion, finely chopped (about 3 1/8 oz (90 g))
  - 2 tbsp (30 ml) chopped cilantro
  - Tamarind-date chutney, to taste (about 1/4 cup (60 ml))
  - Green cilantro-mint chutney, optional, to taste (about 1/4 cup (60 ml))
  - Lemon wedges, optional

Show original ingredient measurements

- Pakwan dough:
  - 1 1/2 cups (180 g) all-purpose flour (maida)
  - 1/2 cup (70 g) fine semolina (sooji)
  - 1 tsp (5 g) salt
  - 1/2 tsp (2 g) ajwain (carom seeds)
  - 1/4 tsp (1 g) baking soda
  - 2 tbsp (30 ml) vegetable oil, plus more for frying
  - 1 tbsp (9 g) white sesame seeds for sprinkling
  - 3–4 tbsp (45–60 ml) water, or as needed to form a firm dough
- Chana dal:
  - 1 cup (200 g) chana dal (split chickpeas), rinsed
  - 3 cups (720 ml) water for cooking dal
  - 1/2 tsp (2 g) turmeric powder
  - 1/2 tsp (1 g) asafoetida (hing)
  - 1 tsp (5 g) salt, adjust to taste
- Tempering for dal:
  - 1 tbsp (15 ml) oil or ghee
  - 1 tsp (2 g) cumin seeds
  - 1/2 tsp (2 g) mustard seeds
  - 1 dried red chili
  - 1 tsp (2 g) minced ginger
  - 1–2 green chilies, chopped (about 10 g)
  - 1 tbsp (15 ml) tamarind pulp
  - 1 tsp (4 g) jaggery or brown sugar
- Accompaniments:
  - 1 small onion, finely chopped (about 90 g)
  - 2 tbsp (30 ml) chopped cilantro
  - Tamarind-date chutney, to taste (about 1/4 cup / 60 ml)
  - Green cilantro-mint chutney, optional, to taste (about 1/4 cup / 60 ml)
  - Lemon wedges, optional

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Make pakwan dough: In a bowl combine flour, semolina, salt, ajwain and baking soda. Rub in 2 tbsp (30 ml) oil until mixture resembles coarse crumbs. Add just enough water (3–4 tbsp (45–60 ml)) to form a firm, smooth dough. Cover and rest 20–30 minutes.
2. Roll and fry pakwans: Divide dough into 8 equal balls. Roll each ball very thin (about 6–7 inches (15–18 cm)) on a lightly floured surface. Brush lightly with oil and sprinkle sesame seeds, pressing them in. Heat 2–3 cups (480–720 ml) oil in a wide, deep frying pan to medium-high. Fry each rolled disc, pressing gently with a slotted spoon so it puffs and becomes crisp, flip and cook until golden-brown and brittle, about 1–2 minutes per side. Drain on paper towels.
3. Cook chana dal: In a pot or pressure cooker add rinsed chana dal, 3 cups (720 ml) water, turmeric, asafoetida and 1 tsp (5 g) salt. Cook until dal is soft but still holding shape (3–4 pressure cooker whistles or 20–25 minutes simmer in a covered pot). Drain excess water if needed, reserving some cooking liquid.
4. Temper dal: In a small pan heat 1 tbsp (15 ml) oil or ghee. Add cumin, mustard seeds and dried red chili; when they splutter add ginger and green chilies and sauté briefly. Add this tempering to the cooked dal. Stir in tamarind pulp and jaggery; simmer together 3–5 minutes to blend flavors. Adjust salt, sourness and sweetness; add a little reserved dal water if the dal is too thick.
5. Assemble: Place a crisp pakwan on a plate, spoon a generous ladle of warm spiced chana dal alongside. Top with chopped onion, cilantro and chutneys. Serve immediately so pakwans stay crisp; pakwan can also be broken and used to scoop the dal.

1. Make pakwan dough: In a bowl combine flour, semolina, salt, ajwain and baking soda. Rub in 2 tbsp (30 ml) oil until mixture resembles coarse crumbs. Add just enough water (3–4 tbsp / 45–60 ml) to form a firm, smooth dough. Cover and rest 20–30 minutes.
2. Roll and fry pakwans: Divide dough into 8 equal balls. Roll each ball very thin (about 6–7 inches / 15–18 cm) on a lightly floured surface. Brush lightly with oil and sprinkle sesame seeds, pressing them in. Heat 2–3 cups (480–720 ml) oil in a wide, deep frying pan to medium-high. Fry each rolled disc, pressing gently with a slotted spoon so it puffs and becomes crisp, flip and cook until golden-brown and brittle, about 1–2 minutes per side. Drain on paper towels.
3. Cook chana dal: In a pot or pressure cooker add rinsed chana dal, 3 cups (720 ml) water, turmeric, asafoetida and 1 tsp (5 g) salt. Cook until dal is soft but still holding shape (3–4 pressure cooker whistles or 20–25 minutes simmer in a covered pot). Drain excess water if needed, reserving some cooking liquid.
4. Temper dal: In a small pan heat 1 tbsp (15 ml) oil or ghee. Add cumin, mustard seeds and dried red chili; when they splutter add ginger and green chilies and sauté briefly. Add this tempering to the cooked dal. Stir in tamarind pulp and jaggery; simmer together 3–5 minutes to blend flavors. Adjust salt, sourness and sweetness; add a little reserved dal water if the dal is too thick.
5. Assemble: Place a crisp pakwan on a plate, spoon a generous ladle of warm spiced chana dal alongside. Top with chopped onion, cilantro and chutneys. Serve immediately so pakwans stay crisp; pakwan can also be broken and used to scoop the dal.