VIDEO
STEP BY STEP DAL PAKWAN:
INGREDIENTS FOR DAL:
Chana dal - 1 cup
Water - 3 cups
Turmeric powder - 1/4 tsp
Green chili - 4 - 5
Tomato - 1
Salt - to taste
Ghee - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1 tsp
Ginger - grated 1 tbsp
Asafoetida - 1/4 tsp
Curry leaves - few
Salt - to taste
Coriander leaves - for garnishing
HOW TO MAKE:
Pressure cook chana dal with 3 cups of water along with turmeric powder. Allow 4 - 5 whistles and this will vary depends on the pressure cooker. So adjust whistle accordingly. Once the dal cooked keep aside.
Heat a tbsp of ghee splutter mustard seeds, add cumin seeds, green chilies, asafoetida and needed salt. Mix well and cook until tomatoes are soft and tendered.
Add cooked dal and adjust adding water for needed consistency. Mix well.
Bring to boil and cook for 2 more minutes. Turn off the stove, add a tsp of lemon juice. Mix well.
Garnish with fresh coriander leaves. Dal is ready 😋Let us prepare Pakwan😄
INGREDIENTS FOR PAKWAN:
Water - as required
HOW TO MAKE:
Take wheat flour, maida and ajwain and a little salt in a bowl. Mix well. Add 2 tbsp of oli and add water little by little and make soft non-sticky dough. Rest the dough for 10 minutes.
Rest the dough for 10 minutes. After 10 minutes knead a dough for couple of minutes and make small sized balls.
Roll the balls in to neither thick nor thin circle. Cut into round shape by using lid (if you want same size).
Prick everywhere on the circled by using fork, this avoid puri from puffing up. Repeat to finish all the balls.
Heat oil in a kadai and start frying pakwan. Fry both sides until crisp and golden brown.
Fry both sides until crisp and golden brown.
Pakwan is ready 😋Serve hot with Dal 😋
TIPS:
Red chili and other spices can be added for tempering the dal.
Ajwain gives nice flavor for the pakwan so do not skip adding them.
Adding maida is absolutely optional and only wheat flour can be used.
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