Ingredients;
Pakwan:
2 cups maida (plain flour)
2 Tbsp.ghee OR oil
1 tsp.Shahi Jeera (Black cumin)
1/2 tsp. salt
Water to make dough
Oil for deep frying
Dal:
1 cup chana dal (wash, soak for 5-6 hours).
1/2 tsp. red chilli powder.
1/2 tsp. cumin powder.
1/2 tsp. amchoor (dried mango) powder.
1/4 tsp. turmeric powder.
salt to taste.
2 tbsp. ghee or oil.
Pakwan:
Mix ghee, salt, shahi jeera into flour. Knead into a soft pliable dough. Make small sized balls. Roll into thin puris. Prick all over with a fork or knife. Deep fry in hot oil till light brown and crisp. Drain, keep aside.Cool before store.
Dal:
Place Dal to boil with 3 cups water. Add salt and turmeric. Boil till tender but not mushy.Dal should remain whole. Just before serving pour hot dal in serving dish. Sprinkle all masala powders over dal. Heat ghee or oil in a small pan. When smoking hot , pour over the dal and masalas. Serve hot with pakwan and Tamarind Chutney on top of the Dal with chopped onions (optional). .
Pakwan:
2 cups maida (plain flour)
2 Tbsp.ghee OR oil
1 tsp.Shahi Jeera (Black cumin)
1/2 tsp. salt
Water to make dough
Oil for deep frying
Dal:
1 cup chana dal (wash, soak for 5-6 hours).
1/2 tsp. red chilli powder.
1/2 tsp. cumin powder.
1/2 tsp. amchoor (dried mango) powder.
1/4 tsp. turmeric powder.
salt to taste.
2 tbsp. ghee or oil.
Pakwan:
Mix ghee, salt, shahi jeera into flour. Knead into a soft pliable dough. Make small sized balls. Roll into thin puris. Prick all over with a fork or knife. Deep fry in hot oil till light brown and crisp. Drain, keep aside.Cool before store.
Dal:
Place Dal to boil with 3 cups water. Add salt and turmeric. Boil till tender but not mushy.Dal should remain whole. Just before serving pour hot dal in serving dish. Sprinkle all masala powders over dal. Heat ghee or oil in a small pan. When smoking hot , pour over the dal and masalas. Serve hot with pakwan and Tamarind Chutney on top of the Dal with chopped onions (optional). .
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