Dal pakwan chat is a classic Sindhi breakfast is converted into a chat packed with flavors from the crunchy pakwan topped with spiced dal, chutneys, and sev. It tastes sweet, sour, and spicy and loves by all kinds of age groups. I also share the authentic Sindhi style of chaat chutney recipe, which is quick and easy to make. This recipe is a little time-consuming, but super simple to make even more delicious to serve as a party starter or evening snack. Do try this!
The key to making tasty dal pakwan chat at home are
- Firstly, for crispy and khasta pakwan, I add ghee into pakan dough also make sure to fry it on medium flame, else the pakwaan will not turn crispy and crunchy.
- For dal pakwan chat, the Consistency of chana dal should be slightly liquidy so it will easy pour into pakwan.
- Chat chutneys are easy to make and you can store them in an air-tight container for months.
- Lastly, once the dal pakwan chat is made, it has to be served immediately.
Please do visit my other related recipe collection like
Recipe Video
dal pakwan chaat recipe | street style dal pakwan chat recipe | pakwan chat recipe
Ingredients
Boiling dal
- 1 cup chana dal
- 3 cup water
- ½ tsp turmeric powder
- Salt as per taste
Tadka for dal
- 2 tbsp oil
- 1 tsp cumin seeds
- Pinch of hing
- 2 green chilli slits
- 1 tsp ginger paste
- 7-8 curry leaves
- 1 tsp red chilli powder
- 1 tsp coriander powder
- 1 tsp amchur powder
- 1 tsp jaggery
- ½ tsp garam masala
- Cooked dal
- 1 cup water
- Salt to taste
- ¼ cup coriander leaves
Making pakwan
- 1.5 cup maida
- ½ cup wheat flour
- Salt as per taste
- ½ tsp ajwain
- ½ tsp pepper powder
- ½ tsp cumin seeds
- 3 tbsp ghee
- Water to knead
- Oil for frying
For imli water
- 1 cup imli water - lemon size imli soaked into 1.5 cup water
- 3 tbsp chopped onion
- Some coriander leaves
- 1 chopped green chilli
- ½ tsp red chilli powder
- ½ tsp cumin powder
- ½ tsp black salt
- Salt to taste
For green chutney
- 1 cup fresh coriander leaves
- ¼ cup mint leaves
- 1 inch ginger
- 2 green chilli
- 3 garlic cloves
- 1 tsp cumin seeds
- 1 tsp chaat masala
- 2 tbsp lemon juice
- ½ tsp sugar
- 1 tbsp roasted chana dal
- Salt to taste
- ¼ cup cold water
For date-tamarind chutney
- ½ cup dates
- ½ cup tamarind
- ½ cup jaggery
- 3 cup water
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp coriander seeds
- 1 tsp kashmiri red chilli powder
- ½ tsp dry ginger powder
- Pinch of salt
Assembling dal pakwan chat
- Pakan
- Boiled potatoes
- Spiced sal
- Green coriander chutney
- Sweet tamarind chutey
- Chopped onion
- Chopped tomatoes
- Chopped raw mangoes
- Chaat masala
- Coriander leaves
Instructions
Making dal
- Wash and soak chana dal for 30 min.
- In a pressure cooker add dal, turmeric powder, and salt. Add 3 cups of water to cook the dal.
- Cook for 5 whistles on medium flame or until dal is tender. Cooking time may vary depending on the texture of the dal.
- After 5 whistle dal is properly cooked, mash the cooked dal slightly.
- Now in a kadai, add oil, cumin seeds, a pinch of asafetida, green chili slits, ginger paste, and a few curry leaves. Sauté for a minute.
- Then lower the flame, Add red chili powder, coriander powder, garam masala, amchur powder, and jaggery. mix well.
- Then add boiled dal and mix well.
- Now add 1 cup of water and salt. mix well and cook dal for 5-7 min on medium flame.
- Chana dal is ready for a chat.
Making pakwan
- In a bowl take maida, wheat flour, salt, ajwain, crushed pepper, and cumin seed in it.
- Add ghee and mix well.
- Add water to knead stiff dough. Rest the dough for 10 min.
- Make small lemon size dough balls out of it.
- Roll it in the form of a small circle. Prick the circle with a fork.
- Fry it in hot oil until brown from both sides.
- Do not let it puff, because pakwan has to be flat and crisp.
- Remove from oil. Crispy pakwans are ready.
Making imli water.
- Soaked lemon size imli into 1.5 cups hot water. When imli soaked properly, squeeze its pulp.
- Now in a bowl, add 1 cup imli water, chopped onion, coriander leaves, green chili slits, red chili powder, cumin powder, black salt, and salt. mix well.
- Imli water is ready.
Making green chutney
- In a mixing jar, add green coriander leaves, mint leaves, green chili, ginger, garlic, cumin seeds, chaat masala, lemon juice, sugar, roasted chana dal, salt, and cold water.
- grind it into a smooth paste.
- Green chutney is ready.
Making tamarind date chutney
- In a pan, add date and tamarind pulp, and jaggery. Mix well
- Cook it for10-15 minutes on medium flame.
- Then add cumin powder, dry ginger powder, red chili powder, saunf powder, and coriander powder. Mix well.
- Switch off the gas and sieve the chutney mixture.
- Tamarind-date chutney is ready.
Assembling dal pakwan chat
- On a plate, place a pakwan.
- Now in boiled potato pieces, add salt, chat masala, and red chili powder. Mix well and spread potatoes on pakwan.
- Then spread dal, green chutney, tamarind chutney, imli water, chopped onion, chopped tomatoes, raw mango pieces, chat masala, sev, and coriander leaves.
- Dal pakwan chat is ready.
- Another way to make chat is on a plate add pakwan pieces and topped with dal, chutney, chopped onion, chat masala,sev, and pomegranate seeds.
- Serve dal pakwan chat immediately.
Notes
- pressure cook dal on medium flame.
- adding ghee to pakwan dough helps to make crispy pakwan.
- make semi-soft dough for pakwan.
- make a fork impression on the rolled-out circle so that the pakwan will not puff up and will remain flat and crisp.
- fry pakwan on medium flame; do not fry pakwan on high flame.
- for chat, the consistency of cooked dal should be slightly liquidy.
- you can store dal in the refrigerator for 2 days while pakwan can be stored in an airtight container for 10-15 days once it’s cooled completely.