Dal Pakwan Chaat

Dal Pakwan Chaat Recipe

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About Dal Pakwan Chaat Recipe:

A small crispy puri (pakwan) topped with chana dal, onions, chutneys, pomegranate and sev similar to a chaat.

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  • 19 Ingredients
Ingredients
Adjust Servings :
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Ingredients for Dal Pakwan Chaat Recipe

  • As required Ingredients for pakwan
  • 1 cup Multigrain flour
  • 1 cup All purpose flour
  • 2 teaspoon Cumin seeds
  • 1 teaspoon Ajwain seeds
  • 3 tablespoon Ghee
  • NaN As required Salt
  • As required Ingredients for dal
  • 1 cup Chana dal soaked
  • 1 piece Ginger finely chopped
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Amchur powder
  • 1/2 teaspoon Garam masala powder
  • 1/4 teaspoon Red chilli powder
  • 1/2 teaspoon Sugar
  • As required Ingredients for Tempering
  • 1/4 teaspoon Asafoetida
  • 2 No.s Green chillies, slit
  • 1 sprig Curry leaves
Nutrition
  • 13g Fat(6.65%)
  • 45g Protein(23.35%)
  • 99g Carbs(51.70%)
  • 34g Fiber(17.67%)
  • Other(0.62%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Directions

How to Make Dal Pakwan Chaat Recipe

Preparation Direction

STEP 01

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

Step 1

STEP 01

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 02

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 03

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 04

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 05

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 06

Remove the fried from the oil and place on a kitchen paper towel to drain off the excess oil.

STEP 07

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 08

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 09

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 01

Pakwan can also be made using all purpose flour (maida) or whole wheat flour (atta).

STEP 02

Ghee is important as it gives the puri a crispy texture.