Indian Street Food Recipes: Dal Pakwan

By Nandini Bhushan

Street food in India is a vibrant and integral part of culinary culture, offering diverse flavours, textures and aromas. The rich journey of Indian street food varies widely from region to region, reflecting the country’s diverse culinary tradition. From east to west and north to south, every corner offers its own unique street food made with locally available ingredients. Cheap and easily available, these street foods are consumed by millions.

Also try: Indian Street Food Recipes: Masala Tchot

Dal Pakwan

Dal Pakwan is a popular Sindhi breakfast dish featuring crispy fried Pakwan served with flavourful Chana Dal. It is enjoyed as a street food for breakfast or brunch. 

Ingredients 

Chana Dal: 1 cup ( soaked for a couple of hours)

Water: 3 cups

Turmeric powder: ¼ tsp

Cumin seed: 1 tsp

Red chilli powder: ½ tsp

Garam masala powder: ½ tsp

Amchur powder: ½ tsp

Green chilli: 2

Ghee: 1 tsp

Salt to taste

For the Pakwan 

Maida: 1 cup

Whole wheat flour: 1 cup

Ajwain: ½ tsp

Cumin seed: ½ tsp

Salt to taste

Oil for frying 

Step 1

Drain the soaked chana dal and pressure cook with 3 cups of water, turmeric powder and salt for 2 to 3 whistles or until the dal is soft but not mushy.

Step 2

Heat ghee in a pan. Add cumin seed and let it splutter. Add green chilli and saute briefly.

Step 3

Add the soaked chana dal, red chilli powder, garam masala powder and amchur powder. Mix gently and cook for a couple of minutes. Adjust salt as needed. Turn off the heat and garnish with chopped coriander leaves.

Step 4

For the pakwan, combine all-purpose flour, wheat flour, ajwain, cumin seed, salt and a tsp of ghee in a mixing bowl. Mix well and then add water little by little to form a firm dough. Cover and let it rest for 15 to 20 minutes.

Step 5

Divide the dough into small balls. Roll each ball into a small disc. Prick the surface with the fork to prevent puffing.

Step 6

Heat oil in a deep frying pan over medium heat. Fry each Pakwan until golden brown and crispy flipping as needed.  Drain on a paper towel.

Step 7

Serve the dal hot with crispy Pakwan on the side. Garnish with chopped coriander leaves, sliced onion and tamarind chutney.