Hello,
Today we'll be make Dal Pakwan
On holidays,
you make chhole bhature
do try Dal Pakwan this time
It is also very delicious like that
Let's get started
to make Dal Pakwan
take 1 cup of chana dal
soaked for 2 hours
clean it and wash it
add luke warm water to it
after 2 hour, it gets fluffy and sets
dal has soften,
remove the extra water
add 1.5 cups of water to it
3/4 tsp of salt
1/4 tsp of turmeric powder
1/4 tsp of baking soda
to cook chana dal traditionally,
baking soda is used
dal cooks fast with this
and tastes delicious
turn on the flame
and seal the cooker
firstly,
cook till 1 whistle
till dal cooks,
prepare dough for pakwan
to make pakwan, take 1.5 cups of refined flour
add less than a 1/2 tsp of salt
1/2 tsp of carom seeds
crush the seeds
it increases the taste of pakwan
and helps in digestion
add oil for moyan
wiith moyan, pakwan be will be
crispy,
and tasty
mix them well,
it has mixed well
and take the flour like this
flour binds easily
moyan is perfect
don’t add moyan too much or too less
if less,
pakwans will be stiff
and if more
pakwans will break while frying
now adding little water
knead a stiff dough
not too stiff
knead a dough like poori
after 1 whistle
turn the flame low to medium
and let it cook for 5-6 mins
our dough is ready
just like,
the dough of poori its
neither too stiff
nor too soft
and for knead this dough
we've used 1/3 cup of water
cover it,
and let it sit for 15-20 mins
after cooking the dal for 6 mins
turn off the flame, wait to open the cooker
cooker's pressure is over, check the dal
dal has meltled properly
and is extremely soft
mash it with the scoop
our dal is ready
now add tadka to it
take the pan to cook dal
heat the pan
add 2-3 tbsp of oil
or else take ghee
add 1 tsp of cumin seeds
turn the flame to low, and don’t burn the spices
roast the cumin seeds
cumin seeds are roasted
1/2 inch grated ginger
and 1 finely chopped green chilli
2 vertically chopped green chillies
and 2 dry red chillies
it will make dal delicious
and the green chillies
will make the dal delicious
also will make it spicy
and who do not like spiciness
remove the chillies
add 1 tsp of coriander powder
1/2 pinch of asafoetida
don’t add too much hing
1/4 tsp of turmeric powder
1 finely chopped tomato, for sourness
you can dry mango powder also
or imli pulp or lemon extract
soften the tomatoes
add 1/4 tsp of salt
to adjust masala taste
dal already has salt
1/4 tsp of red chillli powder
tomatoes are soften
tadka is ready
add 1/4 tsp of garam masala
mix it,
2-3 tbsp green coriander leaves
keep the consistency of dal, as per your flavour
but with pakwan, keep the consistency little thick
cook for 1-2 mins
garnish it with green coriander leaves
add 1 inch of ginger jullienes
if you like onions
add finely chopped onions to it
coer the dal and keep it aside
after 20 mins of keeping dough
it is set
press it a little
and make lumps out of it
to make pakwan, take a dough lump
give it a round shape
and press to make peda
roll it little thin
not like papad
but more than chapati
roll, pressing the corners
dont keep it thin from middle
and thick form corners
it is ready,
fork it a properly
pakwans
must not fluff
and must be crispy
it is ready
keep this in a plate
to fry pakwan, heat the oil in a pan
roll the rest of the pakwans like this
check the oil
put a piece of dough
dough is frying prperly
oil is hot
to fry the pakwans, we need
high heated oil
and keep the flame medium
place the pakwan to fry
and press it with the scoop like this
dont make it fluffy, but keep it straight
and fry for 1-2 mins
it is fried from bottom
turn its sides
fry it from both sides
till it turns golden brown
it is fried from both sides
take it out
fry rest of the pakwans like this
pakwans are fried n ready
to fry 1 pakwan, it takes 4-5 mins
with this dough, 8-10 pakwans are made
Dal pakwan is ready to be served
dal also tastes delicious
so are the pakwans
easy to make
dal is made daily
chana dal,
is different and special
make it with pakwan or ant time
while making pakwans,
dont make dough, too stiff or too soft
knead like of a poori
knead the dough that, we do not need dry flour while rolling
while frying,
keep the flame medium
tasty pakwans are ready
so make it on holidays
or in dinner
you will love it
do give it a try have it,
share your experiences with me
and comment down below
what do you want me to make next for you
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