To begin making the Sindhi Pakwan, 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.

Serve the Sindhi Pakwan hot along with Sindhi Chana Dal for a wholesome breakfast or dinner.