Sindhi Dal Pakwan

Sindhi Dal Pakwan
Dal Pakwan is one of our summer vacation memories when we used to visit our Mavshi (maternal Aunt) in Ulhasnagar. No school, kids of our age to play with, fun movies and lots of pampering. My Aunt used to treat us with many delicacies, both savory and sweet.
Ulhasnagar is known for its Sindhi regional cuisine. Our favorites were the local ice creams, mithai and savory Dal Pakwan. Now what is Dal Pakwan? A Sindhi breakfast, similar to Punjabi Chole Bhature. Flat crisp Ajwain Puris served with savory, spiced chana Dal.

Whole Wheat Flour/Atta - 1 cup
Carom Seeds/Ajwain/Owa - 1/2 tsp
Ghee/Clarified Butter - 1/2 tbsp (optional)
Olive Oil or any other oil - 1/2 tbsp
Chana Dal/Split Bengal Gram/Split Chickpeas - 1 1/2 cups
Cumin Seeds/Jeera - 1 1/2 tsp
Ginger Paste - 1 tsp
Green Chili Paste - 1/2 tsp
Kasuri Methi/Dry Fenugreek Leaves (optional) - 1 tbsp
Chat Masala - 1 tsp
Tamarind Paste/Imli/Chinch - 1 tsp
Garam Masala - 1/2 tsp
Turmeric/Haldi - 1/2 tsp

How to cook Sindhi Daal Pakwaan:
  • Wash chana dal well. Cook the dal in about 4 cups water till it turns soft, but not mushy. Add more water if required.
  • Heat about 1 tbsp oil in a pan. Add cumin seeds, ginger paste and green chili paste. Sauté for a minute and add cooked chana dal. Add turmeric, tamarind, chat masala, (crushed) kasuri methi, garam masala and salt. Cook for 2 - 3 minutes or till you get the desired consistency. Garnish Daal with chopped cilantro/coriander leaves.
Dal Pakwan
  • In a mixing bowl, add whole wheat flour, carom seeds and little salt. Generally, all purpose flour/maida is used to make Pakwan.
  • Heat ghee and oil in a small pan. Alternatively, you can microwave it. Add this very hot (not warm) oil and ghee to the whole wheat flour. Mix all the ingredients with a spoon. When it turns slightly cold, add water and knead well to form a soft dough. Cover and let the dough rest for about an hour, at least 20 minutes. The hot oil will make puris crisp and not soft.
  • Divide the dough into equal size round balls. Roll each one very thin. After rolling, prick each one with a fork all over. This will make the Pakwaan flat, crisp and not puffy.
  • Deep fry these rolled Pakwaan in medium hot oil until golden brown and crisp on both sides.
Serve Dal Pakwan with Mint Coriander Chutney and/or Tamarind Chutney and/or raw onions.


  1. Love the combo,looks so healthy and delicious,new recipe to me,thanks for sharing.

  2. nice!sindhi food is very close to pnjabi food...even the language and culture...
    This dish sounds awesome!

  3. delicious combination looks wonderful


Post a Comment

Comments, Suggestions and Feedback are welcome.
Any comment with a Link/URL or any kind of promotion will not be published.