Dal Pakwan Chaat Recipe

Preparation Direction

• STEP 1.Wash and soak 1 cup chana dal for 5 hours or overnight.

Step 1

• STEP 1.For the pakwan, In the food processor jar attach the kneading blade and add 1 cup multigrain flour (whole wheat + bajra+ jowar+ ragi), 1 cup all purpose flour (maida) which provides flakiness to the puri. Add 1 tsp cumin (jeera) seeds, 1 tsp ajwain (carrom) seeds, 2 tbsp ghee and salt to taste.
• STEP 2.Blend for a few seconds to combine all the ingredients. Then add a little water at a time and continue to blend (knead) till a firm dough is formed and the dough pulls away from the sides of the jar.
• STEP 3.Remove the dough from the jar and knead it by hand on a flat clean surface for a few more minutes. Portion the dough into small round balls for mini pakwans.
• STEP 4.Press the ball flat between the palms of the hands and then roll it out to a few millimetres thick circles of 1 ½ to 2 inch wide diameter. Prick the pakwan with a fork to prevent it from puffing up when fried.
• STEP 5.While rolling out the dough into pakwans, heat oil in a kadai or deep pan for deep frying. When the oil is hot, slide the pakwans a few at a time into the hot oil and fry on medium heat till golden brown on both sides and crisp.
• STEP 6.Remove the fried from the oil and place on a kitchen paper towel to drain off the excess oil.
• STEP 7.To make the dal, add 1 cup soaked chana dal in the pressure cooker. Add 1 inch ginger finely chopped, ½ tsp turmeric (haldi) powder, 1 tsp amchur powder, ½ tsp garam masala powder, ¼ tsp red chilli powder, ½ tsp sugar and salt to taste. Add water and pressure cook the dal for 5 to 6 whistles or 10 to 15 minutes. Turn off the heat. Allow the pressure to release naturally. Open the cooker and check the dal for salt and seasoning and adjust accordingly.
• STEP 8.For the tadka, in a preheated pan add 1 tbsp ghee and allow it to melt. Add1 tsp cumin seeds, ¼ tsp asafoetida, 2 slit green chillies and 1 sprig of curry leaves torn. Saute for a few seconds till the seeds crackle.
• STEP 9.Pour the tadka into the dal and mix well to combine the flavors.
• STEP 10.To assemble the dal pakwan chaat, arrange the mini pakwans/ puris on a platter.
• STEP 11.Spoon the hot dal onto the centre of each puri.
• STEP 12.Add a dollop of green chutney on top of the dal.
• STEP 13.Then drizzle dat tamarind chutney over it.
• STEP 14.Generously sprinkle onions, followed by pomegranate.
• STEP 15.Lastly sprinkle shev on top. (optional)

Special Comments

• STEP 1.Pakwan can also be made using all purpose flour (maida) or whole wheat flour (atta).
• STEP 2.Ghee is important as it gives the puri a crispy texture.