Sindhi Pakwan Recipe - Crisp Delicious Puri
A crisp puri that is flavoured with ajwain makes a delicious breakfast along with Sindhi Chana dal, chopped with onions and a cup of chai. Give this Dal Pakwan a try for a weekend breakfast and your family will simply love it.
Sindhi Pawan is a classic in Sindhi Crisp Puri recipe that is served along with Sindhi Chana Dal. Together the Dal Pakwan is considered to be a royal breakfast garnished with chutney and chopped onion. Pakwan is crispy fried pooris made with a mix of both wheat flour and all purpose flour. As the pakwan is fried and teamed up with chana dal, it becomes rich and heavy to digest. Hence a teaspoon of ajwain is mixed with the flour while making pakwan that consist amazing digestive properties and prevents you from feeling bloated.
Serve the Sindhi Pakwan hot along with Sindhi Chana Dal for a wholesome breakfast or dinner.
Other recipes that you can try are:
20 M
25 M
45 M
4 Servings
Ingredients
- 1 cup Whole Wheat Flour
- 1 cup All Purpose Flour (Maida)
- 1 teaspoon Ajwain (Carom seeds)
- 1 teaspoon Cumin seeds (Jeera)
- 2 tablespoons Ghee
- Salt , as needed
- Cooking oil , for deep frying
How to make Sindhi Pakwan Recipe - Crisp Delicious Puri
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.
Shaheen Ali
Born and raised in a gastronomic family where cooking is most relied on approximation and eyeballing the ingredients or ratios and proportions for measurements. A physiotherapist by profession who came into blogging almost a year back with a motive to pen down my experience of learning and refining in the journey with food from home and the world beyond, from street food to the fine dining. I live with a motto in life that is 'Life is beautiful if you have good food around'
