Dal -Pakwan

My first memory of eating a crisp pakwan dipped in delicious spicy dal is several years back. It was love at first sight (or should I say taste). I was pregnant with my first child and morning sickness was killing me. At that time at a friend’s place, I had this delightful meal. It was bliss and I swear to god after several months I felt this type of energy after eating it.

Today while cooking this I was telling the same story to my kids where my daughter was kind of puzzled that why I was continuously pricking the poories. She thought it was pretty interesting.
So nowadays when we have not much of a choice with our ingredients, we can easily make this sumptuous food with a few of our pantry and fridge staples.
It tastes delicious and I am sure working with kids can bring much life and joy to your mundane kitchen routine.

Dal Pakwan

A spicy and flavourful Chana Dal paired with Crispy mini fried Indian style bread .
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Breakfast, Main Course
Cuisine Indian
Servings 4


  • Dal
  • 1 Cup Chana Dal(Bengal gram )
  • 1/4 Cup Urad Dal
  • 1.5 Tsp Turmeric Powder
  • 1 Tsp Salt
  • For Garnishing of dal (Tadka)
  • 2 Tbsp Canola oil
  • 1 Tbsp Ghee
  • 1/2 Cup Chopped Onion
  • 1/2 Cup Chopped Tomato
  • 1 Tbsp Fresh red/green chillies
  • 1 Tbsp Ginger /Garlic chopped
  • 1 Tbsp Ginger garlic Paste
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Amchoor Powder
  • 1 Tbsp Chopped Cilantro
  • Pinch of asafoetida
  • 1/2 Tsp Cumin seeds
  • Lemon wedges/slices
  • For Pakwan
  • 2 Cups All Purpose Flour
  • 1/2 Cup Semolina (Sooji)
  • 1/2 Tsp Salt
  • 3 Tbsp Desi ghee
  • 1 Tsp Red Chilli Powder
  • Water for making the dough
  • Oil for frying the Pakwan.
  • Instead of frying you can bake these pakwan at 375 f for 15-20 minutes or till they reach crispy ness.


  • Wash Chana Dal and Urad dal nicely.
  • Boil them them with 4 cups of water ,turmeric and salt .You can use The instant pot or pressure cooker according to your choice.
  • Boil it just for 2 minutes in instant pot . It shouldn’t be mushy ,so keep that in mind ,if needed release the pressure manually.
  • Now make a dough with maida /all purpose flour ,sooji/semolina and other ingredients written under dough to make a nice supple dough it should’t be loose . Use less water and lot of muscle power to make it smooth.Cover it with a clean ,wet kitchen towel and keep it aside on the kitchen counter.
  • How to do Tadka
  • Take a wok .
  • Add oil.Add Cumin seeds ,Chillies and Asafoetida to it.
  • Fry it for one minute and add onion to it.Fry for 2 minutes till onions are pinkish brown.
  • Add Ginger -Garlic,and chopped tomatoes to it . Fry till it gets really mushy.Now add ginger garlic paste to it .Fry it till It looses its raw smell.
  • Add Amchoor /dry mango powder to it .
  • Add Boiled Dal to it .
  • Boil it for 5-6 minutes till it gets little thick . Please don’t mash the lentils . Dal should hold its texture.check the salt and adjust it according to your liking .
  • Note -Traditional authentic recipe doesn’t call for Urad dal so if you don’t want to use you don’t have to . I like to use because it gives a creamy texture to the dal .
  • Add cilantro and and any other garnishing if you want .
  • For finishing touch heat the ghee and add little bit of red chilli powder to it . Place it on the top of dal . If you want you can mix it .
  • Your Dal is ready for serving .
  • Pakwan
  • Knead the dough once more . It will feel very soft and smooth.
  • Make small balls of it . Try to make all balls in same size.
  • Roll each ball into a thin poori type circular shape.
  • Now prick all the Poories with tooth pick . You should do this from both the sides.
  • Heat oil for frying the poories.
  • When its hot enough fry all the poories by doing it few at a time .If you have small wok then you can fry 2-3 at a time.
  • First do it on medium flame /slow flame .
  • It should be crispy in texture and color will be pinkish brown .
  • You need to have some patience while frying.
  • Serve your Dal -Pakwan with wedges of lemon and chopped onion .
  • Tamarind chutney ,and green chutney are great accompaniment too.
  • Baked recipe -Bake these on 375 f for 15-20 minute,or till they reach crispy texture.

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