DAL PAKWAAN / CRISP DEEP FRIED FLATBREADS WITH LENTILS

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Mornings should be treated lavishly
One amazing Sindhi Delicacy . Sindhi people just love to have it for their breakfast , yes, deep fried treats are the mains fo Sindhi people , let it be any time of the day ... 
Now  has become quite popular and is served in big restaurants too. it is basically , crisp fried flatbreads , served with lentils , sweet and spicy chutneys and raw onion .

Recipe:

(Makes 8 pakwaan )

Ingredients:

(For the pakwaan)

• Maida/ All purpose flour - 1 cup
• Semolina /sooji - 1 tbsp
• Jeera/ cumin seeds - 1 tsp
• Salt - As per taste
• Oil - 2 tbsp (to be added in the dough)
• Oil - for deep frying the pakwaans (crisp flatbreads )
• Water - as needed to knead the dough

(For the dal )

• Chana dal - 3/4 cup
• Yellow moong dal - 1/4 cup
• Red chili powder - 1 tbsp
• Turmeric powder - 1/2 tsp
• Jeera / cumin seeds - 1 tsp
• Coriander powder - 1 tsp
• Dry mango / Amchur powder - 1 tbsp
• Green chilies - 2 small
• Few Curry leaves
• Asafoetida/ Hing - A generous pinch
• Oil - 2 tblsp(for tempering )
• Water - As needed to boil the dal

Method :

(For the dal)

• Soak channa dal for atleast an hour (or overnight). Heat a pressure cooker , add drained dal , salt, turmeric , green chilli and enough water so that the dal gets nicely boiled ( I added 2.5 cups) . Give 3 whistles and then lower the flame for 5 mins.
• Open the cooker, take a little dal outside , and see if it's properly cooked , check Chana dal .And adjust water consistency if its too dry. 
• Once done , take out all the dal in a serving bowl , Sprinkle red chili powder , coriander powder and amchur powder . Then
• heat a pan with oil, temper with jeera, hing and curry leaves switch off the flame .Add it to the dal which is in the serving bowl sprinkled with spices .
• And the dal is ready .

(For the pakwaan)

• Mix maida, salt, jeera, oil well and add water to make a smooth dough. It should not be sticky, it should be smooth and on tighter side.
• Roll each to medium , not so thin pooris. Prick well everywhere with a fork to prevent puffing. 
• Roll everything and repeat the same. Heat oil in pan and put the flame to low. Drop the poori one at a time and cook in low flame or medium flame, until the bubble ceases. 
• At no point, the flame should be high. The poori should not puff and it should be super crisp So cook for long time in low flame to ensure the color remains golden, yet the poori turns crisp.
• The DAL PAKWAAN is ready to serve .
• Tastes amazing with sweet and spicy chutneys and raw onion .

Happie cookin.