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Dal pakwan is one of the most popular breakfast recipes in Sindhi Cuisine. This dish is made of two components, first mainly dal or lentil and secondly, pakwan or crispy fried flatbread. The pakwan is served topped with dal, and some tamarind chutney or onions. This breakfast is traditionally served during special occasions. This also makes a great brunch recipe.
Traditionally, pakwan is made using all-purpose flour. Today, I am sharing my recipe for pakwan using combination of all-purpose flour and whole wheat flour making it a healthier version, without compromising on authenticity of this recipe. This pakwan goes well with channa dal or whole moong channa dal, another alternative to traditional dal served with pakwan.
I like to serve this pakwan with dal / lentil, and some onions.
This is how dal pakwan is served, dal topped over pakwan, and some onions.
PAKWAN / CRISPY FRIED FLATBREAD
- 1 cup all-purpose flour
- 1 cup whole wheat flour / atta
- 1 TSP freshly crushed black pepper
- 2 TBSP ghee / clarified butter / oil
- 1 TSP oil
- Salt to taste
- 1 cup water as needed
- Oil for frying
- Flour for dusting
- In a mixing bowl, mix all the dry ingredients, add ghee, combine to make a crumbly texture.
- Using water as needed, form a semi soft dough, dough similar to poori dough. I used little less than 1 cup of water.
- Apply some oil, let the dough rest for 10 min.
- After 10 min, divide the dough into 24-26 equals portions. Form small balls and keep it aside.
- Roll the balls into 5-6 inch diameter circle, prick the rolled flatbread with a fork. This is a important step. Keep the flatbread aside. Roll few at a time.
- Heat oil in kadai/wok, oil should be moderately hot, fry the pakwan both the sides, until crispy and golden brown in color. Around 2-3 min each side.
- Repeat the process with the remaining dough. Serve the pakwan with some dal. Enjoy!!
- Dough should be similar to pastry or poori dough, slightly tight.
- Roll the dough as thin as possible, for crispy, crunchy flatbread
- Pricking the flatbread before frying is important, this prevents the flatbread from puffing while frying, and as a result you get crispy flatbread.
- Oil should be moderately hot, throughout the frying process.