An extremely popular Sunday breakfast delicacy in Sindhi homes.
Chana dal served with crispy pakwans. The dal is thick, creamy and spicy. The pakwans, though the name sounds intimidating, use the same papadi dough rolled out into large chapatis and deep fried until crisp.
In order to obtain crispy unpuffed pakwans, always prick them before frying. It is also important to remember to fry them over medium heat so that they are crisp.

Ingredients

Pakwan:
2 cups maida (all purpose flour)
2 tbsp suji (Semolina, Rawa)
2 tbsp. ghee
1/2 tsp. salt
1 tsp jeera
water to make dough
ghee or oil for deep frying

Dal
1 cup channa 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
2 tbsp. tamarind chutney
1/4 cup onion chopped
corriander leaves for garnish

Method

Pakwan

1. Mix ghee, salt and suji into the flour.
   
2. Knead into a soft dough.
   
3. Make small sized balls.
   
4. Roll into thin puries.
   
5. Prick all over with a fork or knife.
   
   
   
6. Deep fry in hot oil (medium heat) till light brown and crisp.
   
7. Drain, keep aside. cool before storing in air tight container.
   

1. Heat ghee, add Jeera.
   
2. Once jeera splutters, add dal to boil with 3 cups water.
   
3. Add salt and turmeric.
   
4. Boil till tender but not mushy.
   
5. Just before serving pour hot dal in serving dish.
   
6. Sprinkle all masala powders over dal.
   
7. Sprinkle chopped onion, corriander leaves and tamarind chutney over the dal.
   
8. Serve hot with pakwan.