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dal pakwan chaat recipe | street style dal pakwan chat recipe | pakwan chat recipe

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.

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Recipe Video 

dal pakwan chaat recipe | street style dal pakwan chat recipe | pakwan chat recipe

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course chaat, Snack
Cuisine indian street food
Servings 6


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


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.


  • 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.
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