dal pakwan recipe

  Dal Pakwan is one of most popular Breakfast/Brunch dish from the Sindhi Cuisine .Dal Pakwan is mostly made for Sunday Breakfast in Sindhi homes however now almost everyone enjoys it .There are many Shops /sweet marts that sell Dal Pakwan on Sundays only . Dal Pakwan is nothing but dal /chana dal cooked with simple spices and served with Pakwan /Crispy puri made with maida .Dal Pakwan can be served as chaat too .Dal Pakwan is not only delicious but also easy to make and assemble. Pakwan or puri can be made and kept ahead in air tight container and dal can be cooked on the same day it saves a lot of time especially while your are busy or having guest at home .

easy dal pakwan recipe

Do try this recipe you and your loved ones will surely love it ..
sindhi dal pakwan

for the dal 

1 cup chana dal

2 green chillies slitted
1/2 tsp garam masala powder
1/4 tsp haldi/turmeric powder

1 1/2 tbsp ghee
1 tsp cumin seeds
1/4 tsp asafoetida/hing
1 tsp red chilli powder

For the Pakwan
2 cups maida/all purpose flour
1 tsp ajwain/carrom seeds
2 tbsp oil 
water to knead.
Oil to deep fry

For garnish and serving
chopped onions as needed
Tamarind date chutney as needed
coriander leaves 
Green chutney ( i did not use)

how to make sindhi dal pakwan


  • Soak the chana dal for 4 to 5 hours.
  •  Pressure Cook the dal with slitted green chillies,turmeric and salt
  •  Cook for 2 to 3 whistles or slow cooked until the dal is cooked well but not mushy.
  • Once done,release the pressure add garam masala powder and keep aside.

  • Heat ghee or oil in a pan ,once hot add hing/asafoetida then add jeera and red chilli powder
  • Pour the tadka/tempering on the dal .
  • Drizzle tamarind date chutney,add some chopped coriander leaves and chopped onions.
  • The Dal is ready to serve.

For the Pakwan 
  • In a bowl mix flour/maida salt ajwain,oil and water to a semi soft dough.
  • Cover with a cloth and keep aside for 30 minutes.
  • Then divide into balls and roll out each ball into a puri/round disc 4 inch diameter.
  • Prick holes with fork or knife so that the pakwan/puri doesn't puff up while frying.
  • Heat oil in a kadhai/pan 

  • Fry the pakwan until crisp and light golden brown.
  • Remove it on a absorbent paper .
  • Serve Pakwan with Dal
  • You can break the pakwan or serve it like a chat too.
  • Pour the prepared dal,chopped onions some date and tamarind chutney and serve. 
sindhi dal pakwan

chatpate aloo recipe,chatpate baby potato,masala baby potato

Chatpate  Aloo or Sookhe Achari Aloo is a quick and easy dry dish made with aromatic spices and baby potatoes. Chatpate Aloo is flavourful spicy and yummy dish which can be served as side dish or as an appetizer. The freshly roasted and ground masala adds in lovely flavour. We love to have this dish especially when its raining out. this makes a great party appetizer or starter too and can be a great option for kids tiffin too .

achari chatpate aloo,how to make chatpate aloo

2 tbsp Coriander seeds
1 tsp Cumin seeds
4 Kashmiri  /any dry chillies
1 tsp fennel seeds
1 tsp pepper corns

250 gm baby Potatoes
2 tbsp Oil
1/4 tsp asafoetida/Hing
3 to 4 garlic minced
1 tsp kalonji/nigella seeds
1 tsp sesame seeds
1 tsp Red chilli powder
1/2 tsp Chat masala
1/2 tsp Amchur powder .
masala aloo


  • Wash the potatoes and boil it either in a cooker for 1 whistle or for 10 to 12 minutes.
  • Once boiled peel the skin and set aside.
  • Apply little salt and keep aside.
  • Heat 2 tbsp oil and add the potatoes fry over medium flame till crisp and light golden brown.
  • Transfer the potatoes on a plate.
  • Dry roast the chillies,fennel seeds,coriander cumin and pepper and  coarsely powder it .

  • Now in the same oil add hing ,nigella seeds and chopped garlic and saute for 2 to 3 min
  • Then add the potatoes and toss well
  • Add the freshly powdered masala ,red chilli powder ,chat masala and amchoor powder and and toss it well
  • Add 1 to 2 tbsp of water so that the masala coats the potatoes well.
  • Add toasted  sesame seeds and chopped coriander and serve as a side dish or appetizer.

achari aloo masala,achari aloo,aloo chatpata

You can use the normal potatoes too ,boil and cut in cubes and proceed .
You can add minced ginger as well or can totally skip ginger garlic .
If you want of more tangy you could add anardana powder and also squeeze in some lemon juice .
I prefer frying the potatoes before tossing in the spice powder you can skip this and use boil potatoes instead .
sookhe aloo recipe,chatpata aloo

thakkali dosai recipe

Instant Tomato Dosa or Thakkali Dosai is tangy mild spicy crispy delicious dosa which needs no fermentation. Although i love the traditional way of making fermented  idli dosa I must confess  I enjoy these quick and hassle free instant breakfast recipes and have shared few in the blog like rawa idli and  poha idli being the most viewed tried and tested breakfast post till now .This recipe which i am sharing today is quick easy and so delicious It is tangy flavourful so all you need it is just coconut chutney to pair and a cup of coffee or chai .
instant tomato dosa recipe,tomato dosai recipe

Thakkali or tomato dosa is not only  easy to make but looks and taste so yummy as well .The tomato and spices adds  lovely colour and taste you don't need sambar with this a simple coconut or coriander chutney is enough to pair with .If you are bored with regular dosa and you are looking for something delicious yet easy and kid friendly recipe then look no further  go and try this today.I bet it will be a regular breakfast menu.
There are various versions to this I have been following this recipe since  quite a few years now shared by my friend  its a keeper for sure
no fermentation tomato dosa

1 1/2 cup raw rice
1/4 cup urad dal
1/2 cup poha
2  tbsp tur dal
3 medium tomatoes
2 to 3 dry  red chillies
1 onion or 4 to 5 shallots
1 tsp cumin seeds
3 to 4 peppercorns

no fermentation dosai recipe,no fermentation tomato dosa


  • Soak the rice and urad dal ,dal seperately for 3 to 4 hours
  • Soak poha for 10 minutes
  • Grind poha urad dal rice and dal together to smooth batter and set aside in a container.

  • Grind tomatoes chillies cumin shallots/onion,  pepper to a paste
  • now mix the tomato paste to the batter add salt and mix well.
  • heat a griddle/non stick pan and pour the batter and spread with a ladle like we do for normal dosa.

  • drizzle oil /ghee from sides
  • Cook over medium flame.
  • serve dosa with coconut chutney.

I have used 3/4 th cup idli rice and 3/4 cup boiled /ukda rice
You can add more chillies if you prefer more spicy dosas this was just perfect.

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