1.
Firstly, in a cooker pressure cook 1 cup chana dal (soaked for 1 hour) along with 3 cup water for 5 whistles.
2.
Once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy. Keep aside.
3.
In a large kadai heat 1 tsp ghee and splutter ½ tsp cumin, 2 green chilli and few curry leaves.
4.
Further, add ½ tomato and saute until they turn soft and mushy. Keeping the flame on low, add ½ tsp turmeric, ¼ tsp chilli powder, ½ tsp pepper, ½ tsp aamchur and a pinch of asafoetida.
5.
Saute until the spices turn aromatic. furthermore, add cooked chana dal along with 1 cup water.
6.
Also, add ¾ tsp salt and ½ tsp jaggery. mix well adjusting the consistency as required. Sindhi dal pakwan boil on medium flame for 5 minutes or till dal gets cooked completely.
7.
Turn off the flame and add ¼ tsp garam masala and 2 tbsp coriander leaves. Mix well.
8.
For pakwan firstly, in a large mixing bowl take 1 cup wheat flour, 1 cup maida, ½ tsp pepper, ¼ tsp ajwain, ¼ tsp cumin, ¼ tsp salt and 2 tbsp rava.
9.
now pour hot oil over the flour. this helps to make crispy pakwan. crumble the oil with dough well. rub with your hands. be careful as the oil will be very hot.
10.
Add water and make a stiff dough. Take a ball sized roundel.
11.
further, grease it will oil slightly and roll slightly thick as for paratha. this prevents from sticking of dough to rolling pin.
12.
Prick the pakwan with a fork to prevent puffing up while frying. Deep fry.
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Gayatri
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animesh sinha
October 20, 2020 at 2:08 am
Tried this recipe Tastes good
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