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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 

Recipe card for dal pakwan chat

Nehas Cook Book
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course chaat, Snack
Cuisine indian street food
Servings 6

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.
 
 
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