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Dal Pakwan

16 Feb

Dal Pakwan


Plain Flour / Maida 1 1/2 cups
Whole Wheat Flour 2 tbsps
Fine Sooji 1 tbsp
Red Chile Powder 1 tsp
Black Peppercorns Powder 1 tsp
Cumin Seeds 1 tbsp
Salt to taste
Oil 4 tbsps
Water as required
Oil for deep frying

Method of preparation:

Heat 3 tbsps oil in a small pot until smoking hot.
In a mixing bowl, mix together plain flour, wheat flour, sooji, red chile powder, black peppercorn powder, cumin seeds and salt.
Pour hot oil into above mixture, carefully fold the mixture, add sufficient water and knead it into a semi – soft dough. Let the dough rest for around 10 minutes.

Form lemon sized balls out of the prepared dough.
Roll each ball into 6 – 8 inch circle and prick it multiple times with the help of a fork.
Repeat the same with remaining dough balls and keep aside.

Heat oil in a deep frying pan on medium – low heat, slow drop rolled out pakwan one at a time.
Once the pakwan is golden brown on both the sides, remove onto absorbent paper.
Serve pakwan with sindhi dal (recipe tomorrow).

Notes: Make sure oil is not too hot all the time.