'The popular sindhi street food has a unique fondness amongst all age groups. Just follow the recipe and make it at home for your family, they will love it ! DAL PAKWAN Ingredients 1 cup split Bengal gram (chana dal), soaked for 1-2 hours and drained Salt to taste 1 teaspoon red chilli powder ¼ teaspoon turmeric powder 1 teaspoon garam masala powder 1 tablespoon oil + for deep-frying 1 teaspoon cumin seeds (jeera) 5-6 curry leaves 2-3 green chillies, slit ½ teaspoon asafeotida (hing) ½ teaspoon dried mango powder Chopped onion for topping Lemon wedges for serving Fresh coriander sprig for garnishing Pakwan 1 cup refined flour (maida) Salt to taste Crushed black peppercorns to taste 2 tablespoons whole wheat flour (atta) 1 tablespoon semolina (rawa/suji) 1 tablespoon oil 1 teaspoon cumin seeds (jeera) Method 1. To prepare dal, heat a pressure cooker. Add split Bengal gram, salt, ½ teaspoon chilli powder, turmeric powder, ½ teaspoon garam masala powder and 4-5 cups water, mix, cover and pressure cook till 3 whistles as released. Open the id when the excess air is completely released. 2. To prepare pakwan, mix together refined flour, salt, crushed peppercorns, wheat flour, semolina, oil and cumin seeds in a bowl. Add sufficient water and knead into semi-stiff dough. Cover with cling film and set aside. 3. Heat sufficient oil in a kadai. 4. Divide the dough into equal portions and shape into balls. Lightly flatten each ball between your palms, dip each portion in hot oil and roll out into thin discs. 5. Prick each disc using a fork, put in hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 6. Place the pressure cooker back on heat and cook till the mixture slightly thickens. 7. Heat 1 tablespoon oil in a non-stick pan. Add cumin seeds and when it changes colour, add curry leaves and let it crackle. 8. Add green chillies and sauté. Add asafoetida, remaining chilli powder and remaining garam masala powder and sauté for 30 seconds. Add cooked split Bengal gram mixture, and mix well. 9. Adjust salt and add dried mango powder, switch off heat and mix well 10. Put the fried pakwan on a serving plate and place on one side of a serving platter. Pour the dal in a patal and place on other side of the platter and place lemon wedge on the side. 11. Garnish the dal with some onion and a coriander sprig. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor #sanjeevkapoor'
Tags: Recipe , Chef , dessert , Cook , foodie , fat to fit , RESTAURANT , simple recipe , CAFE , butter chicken , master chef , sanjeev kapoor recipe , indian cusine , wonder chef , style chef , cooksmart , hi tea , quick & easy recipe , smart chef , strater
See also:
comments