Mini Dal Pakwan Chaat Recipe - A Perfect Party Snack
You really don't need to host a party to serve these Mini Dal Pakwan Chaat. It is super simple to make even more delicious to serve and eat. This classic Sindhi breakfast is converted into a mini chaat packed with flavours from the crunchy pakwan topped with chutneys, onion and sev.In association with Preethi Kitchen Appliances
The Mini Dal Pakwan Chaat is a delicious take on the classic Sindhi breakfast dish where the crispy puri are topped with hot chana dal, some onions, green chutney, sweet chutney and pomegranates making it absolutely lip smacking for parties.
Traditional these pakwan made from maida or whole wheat flour and deep fried, but in this recipe we have made it using multigrain flour, giving it a very nutty taste.
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour (Maida)
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Cumin (Jeera) seeds
- 2 tablespoons Ghee
- Salt , as needed
- Cooking oil , for deep frying For Dal
- 1 cup Chana dal (Bengal Gram Dal)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Garam masala powder
- 1/4 teaspoon Red chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1/2 teaspoon Sugar
- Salt , as needed For Dal Tadka
- 1 tablespoon Ghee
- 1/4 teaspoon Asafoetida (hing)
- 1 teaspoon Cumin (Jeera) seeds
- 2 Green Chillies , slit
- 1 sprig Curry leaves For Chaat Topping
- 1/4 cup Sweet Chutney (Date & Tamarind)
- 1/4 cup Green Chutney (Coriander & Mint)
- 1 Onion , finely chopped
- 1/2 cup Pomegranate kernels
- 1/4 cup Sev
How to make Mini Dal Pakwan Chaat Recipe - A Perfect Party Snack
To begin making the Dal Pakwan Chaat, we will first make the Pakwan and keep it ready.
Sift both the flours together. Add ajwain, cumin, salt and ghee and mix all together into the flour. Knead the flour into a smooth dough adding water little at a time. Preheat the oil for deep frying.
Divide the Pakwan dough into equal lemon size portions.
Dust the surface with flour and roll the pakwan dough into a small disc.
Use a fork and mark impressions on the rolled pakwan. Pierce from both sides, this will prevent the pakwan from puffing up.
Place the pakwans into the preheated oil and deep fry on low to medium heat until golden brown and crisp on both sides. Transfer the fried pakwan on a kitchen paper towels to drain the excess oil and store in airtight containers.
Next step is to make the Dal for the Pakwan Chaat. Wash and soak chana dal in water overnight or for at least 4 hours.
Once soaked, drain the water and cook the chana dal in 2 cups of water in the pressure cooker for a couple of whistles along with salt, sugar, turmeric powder, garam masala and amchur powder.
After a 4 to 5 whistles, turn the heat to low and simmer for another 5 minutes and turn off the heat. Allow the pressure to release naturally. The grains of the chana dal should be soft and yet separate.
Open the lid once the pressure releases completely.
In a small tadka pan, heat ghee over medium heat. Add the cumin and green chilies.Saute for a few seconds, add the curry leaves and asafoetida and turn off the heat.
Pour the seasoning over the Sindhi Chana Dal and give it a stir.
When you are ready to serve, place the Pakwan (the crisp puri) on serving platters. Spoon a small portion of the dal over each of the pakwan (crisp puri).
Drizzle some date chutney and green chutney and finally top with with some chopped onions and pomegranates, sev and serve.
These Mini Dal Pakwan Chaat make great appetizers at parties, you can even serve it this was for a delicious weekend breakfast as well.
Archana Doshi is the founder of Archana's Kitchen. Archana launched Archana's Kitchen in 2007 as a way to keep track of her and family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Archana is dedicated to helping home cooks be successful in the kitchen. Archana says "I hope you enjoy cooking recipes from my website where the sole effort is to make cooking simple for you. When you try out one of our recipes, we are longing to hear back from you. Do take your time to come back and share your comments, as your feedback means a lot to me"