Dal pakwan

Dal pakwan recipe

Main Ingredients:

chana dal


Chana dal - 1 cup (split Bengal gram), wash and soak in water for 2 hours or overnight
Turmeric powder - 1/4 tsp
Cumin seeds - 1/2 tsp
Asafoetida - 1/2 tsp
Ginger - 1/2", finely minced
Green chilies - 2, slit, lengthwise
Curry leaves - 1 sprig
Tomato - 1, small, finely chopped (optional)
Red chili powder - 3/4 tsp
Amchur powder - 1/2 tsp
Garam masala - 1/4 tsp
Jaggery - 1/2 tsp (optional)
Oil - 2 tbsps OR ghee or butter (I used ghee)
Salt to taste
Water - 2 cups
Coriander leaves - 2 tbsps, finely chopped for garnish
Onions - 1, medium, finely chopped for garnish
Green chutney - 1/4 cup
Sweet chutney - 1/4 cup
For Pakwan:
All purpose flour - 1 cup (maida)
Whole wheat flour - 1 cup (atta)
Semolina - 1/4 cup (sooji)
Oil - 2 tbsps or ghee
Salt to taste
Carom seeds - 1/2 tsp (ajwain)
Black pepper corns - 1/2 tsp, crushed (optional)
Water as required
Oil for deep frying


Pressure cook the soaked chana dal along with turmeric powder and 2 1/2 cups water up to 2 whistles on high and cook on low heat for 5 mins. Remember that the dal should be cooked and hold shape. If you feel that the dal has to cook further, let it cook over stove top without lid or without pressure till the dal turns soft yet holds shape.
Heat oil or ghee in a small pan. Once it turns hot, add cumin seeds and allow to splutter. Add asafoetida, minced ginger, green chilies and curry leaves and saute for few seconds. If using tomato, add it and allow to cook for 4 mins.
Add red chili powder, amchur powder, garam masala powder, salt and jaggery and mix well. Add this mixture to the cooked dal mixture and allow to simmer on low-medium heat for few minutes for the flavors to meld. If required, add more water for a loose consistency dal. Turn off heat.
Remove the dal to a serving bowl. Garnish with chopped coriander leaves and chopped onions. Drizzle some green chutney and sweet chutney over it and serve with pakwan.
To make the pakwan, in a bowl, add the whole wheat flour, all-purpose flour, sooji, salt, oil, ajwain and crushed black pepper and mix well. Slowly add water to make a firm dough. It should not be too soft. Make small lemon size balls of the dough, dust the working surface and roll into a circle of approx 6" diameter.
Make fork impression all over the rolled out circle so that it does not puff up while being deep fried in hot oil.
Heat oil for deep frying. Once the oil turns hot, reduce heat for medium and add a rolled out circle carefully into the hot oil. Deep fry until the pakwan turns golden brown and crisp. Remove onto an absorbent paper. Deep fry all the rolled out circles.
Serve the pakwan with chana dal, green chutney and sweet chutney. You can store the pakwan in an airtight container for 2-3 days.


Ghee gives a wonderful flavor to the dal. Vegans can use oil instead of ghee.
You can store the pakwan in an airtight container for 2-3 days.