Growing up in a diversified colony gave me an advantage to enjoy different meals prepared by our neighbors. I still remember I was in grade 7th when I first tasted this Dal pakwan recipe. My reaction was, “How do I eat a dal with papad?” But this one bite was enough to make me reconsider my opinion. I just LOVED IT, and from then on our sunday brunch used to be yummy dal pakwan and the tradition still continues.
Simple recipe where chana dal is tempered and flavored with spices. I have omitted onions in my tadka and have used them later while assembling the pakwans. I prefer this dal to be on a spicy side but spices can be modified as per one’s taste. If you chose to top your pakwans with dal then keep the dal consistency on a thick side. For me chana dal was cooked in 3 whistles but depending on the quality of the lentils and how old the lentils are, cooking time may vary. Cook until lentils are soft and tender.One spice that needs an special attention in this recipe is Amchur Powder. It brings out the tangy taste and makes it chatpatta. 😉
Pakwan is a pretty straightforward recipe. Combine ingredients, knead the dough and fry until golden brown in color. Do not forget to poke holes in pakwan before frying. Pakwans should not puff up like bhaturas, rather they should be flat and crispy like papads.
FOR HEALTHIER OPTION – PAKWANS CAN BE BAKED IN OVEN. Preheat oven @ 350 degree F and place pakwan in a single layer on a baking tray. Bake them for 10-12 minutes on until crispy brown in color. Depending on oven temperature cooking time may vary. Do give this yummy breakfast/brunch a try and let your taste-buds explode with flavor and cry out – mooore please!!