The most famous Sindhi dish. Its easy to make with all regular use ingridents. Its a bit heavy to eat dish but also a finger licking dish too.
Ingredients
Pakwan:
2 cups maida (plain flour)
2 Tbsp.ghee (Clarified butter) OR oil
1 tsp of Shahi Jeera (Black cumin)
1/2 tsp of Ajwain
1/2 tsp of salt
Water to make dough
Oil for deep frying
Dal:
1 cup channa dal (wash, soak for 5-6 hours).
1/2 tsp of red chilli powder.
1/2 tsp of cumin powder.
1/2 tsp of amchoor (dried mango) powder.
1/4 tsp of turmeric powder.
salt to taste.
2 tbsp of ghee or oil.
Method
Pakkan:
1. Mix ghee, salt, shahi jeera,Ajwain into flour.
2. Knead into a soft pliable 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 till light brown and crisp.
7. Drain, keep aside Cool them before storage.
Dal:
1. Place Dal to boil with 3 cups water.
2. Add salt and turmeric.
3. Boil till tender but not mushy i.e Dal should remain whole.
4. Just before serving pour hot dal in serving dish.
5. Sprinkle all masala powders over dal.
6. Heat ghee or oil in a small pan.
7. When smoking hot , pour over the dal and masalas.
8. Serve hot with pakkan and Tamarind Chutney on top of the Dal with chopped onions (optional).
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