Sindhi Cuisine, apart from having unique flavors of its own, have the unmistakable mark of other dynasties like Mughals, Arabs, Turkhans, Soomras etc that influenced Sindhi cuisine while they ruled the Province. A royal breakfast preferred by Sindhis, is The Dal Pakwan, the crisp fried Maida flatbreads, served with simple Chanadal, garnished with chutney and chopped onion. Being married to a Sindhi, this was one of the first dishes that I learnt smile emoticon To add my own twist on it, I created small pakwans instead of the regular big ones and served it as an one bite appetizer!
It’s delicious and flavorful, give it a try!
- 1 cup Bengal Gram
- 1 teaspoon Salt
- 1/2 teaspoon Turmeric
- 1 tablespoon Ginger ﬁnely chopped
- 1 green Chili chopped
- 1/4 teaspoon Black pepper
- 1/4 teaspoon Garam masala
- 1/2 teaspoon Mango powder
- 2 tablespoons Oil
- 1 teaspoon Cumin seeds
- 6-7 Curry Leaves
- 1 cup All purpose flour
- 1/4 cup Semolina
- 1/4 teaspoon Salt
- 1/2 teaspoon Cumin seeds
- 2 tablespoon Oil
- 1/3 cup Water
- Oil to fry
- Wash and soak bengal gram for at least 2 hours in 3 cups of water.
- Drain the water and in pressure cooker add dal, 2-1/2 cups of water, salt,
turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
- As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes.
Turn off the heat and wait until steam has stopped before opening the
- Dal should be soft well-cooked but not mushy. Add black pepper, mango
powder and garam masala, mix it well. Dal should be thick in consistency.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil, if the seed cracks right away all is ready.
Add all cumin seeds, after seeds crack add curry leaves stir for few seconds and pour over dal and keep aside.
- Mix ﬂour, semolina, salt, cumin seeds, and oil. Add enough water to
make firm dough. Knead the dough well.
- Set the dough aside and let it sit for at least 15 minutes or longer.
- Divide the dough in 10 equal parts, Roll the dough into about 5-inch
diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on
- Prick the rolled dough all over with a fork. This will limit puries from
pufﬁng and make them crisp.
- Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
- Fry 2-3 puris at time until both sides are a light golden-brown. Transfer puris over paper towel, it will absorb the extra oil.
- After the puris cool to room temperature they should be crisp. Puris
can be stored in airtight container for 1 month.