An extremely popular Sunday breakfast delicacy in Sindhi homes. Chana dal served with crispy pakwans. The dal is thick, creamy and spicy. The pakwans, though the name sounds intimidating, use the same papadi dough rolled out into large chapatis and deep fried until crisp. In order to obtain crispy unpuffed pakwans, always prick them before frying. It is also important to remember to fry them over medium heat so that they are crisp.
Dal Pakwan recipe | Indian Chaat Recipes | by Tarla Dalal | Tarladalal.com | #2827
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