Mini Dal Pakwan Chaat Recipe – A Perfect Party Snack
Indulging in the delightful flavors of Mini Dal Pakwan Chaat is an experience that transcends the boundaries of a simple appetizer. This enticing dish is not only a staple of Sindhi cuisine but also a perfect party snack that can elevate your gatherings with its vibrant taste and colorful presentation. Each bite offers a crisp texture, combined with the warm, spiced chana dal, making it an unforgettable addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 1 cup |
| All-Purpose Flour (Maida) | 1 cup |
| Ajwain (Carom seeds) | 1 teaspoon |
| Cumin seeds (Jeera) | 1 teaspoon |
| Ghee | 2 tablespoons |
| Salt | As needed |
| Sunflower Oil | For deep frying |
| Chana dal (Bengal Gram Dal) | 1 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Red Chilli powder | 1/4 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Sugar | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Green Chillies – slit | 2 |
| Curry leaves | 1 sprig |
| Sweet Chutney (Date & Tamarind) | 1/4 cup |
| Green Chutney (Coriander & Mint) | 1/4 cup |
| Onion – finely chopped | 1 |
| Fresh Pomegranate Fruit Kernels | 1/2 cup |
| Sev | 1/4 cup |
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 120 kcal |
| Protein | 5 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 3 g |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 100 mg |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 20 minutes | 45 minutes | 65 minutes | 30 |
Instructions
To embark on your culinary adventure with Mini Dal Pakwan Chaat, follow these steps meticulously:
1. Prepare the Pakwan:
- Begin by sifting together the whole wheat flour and all-purpose flour in a mixing bowl.
- Add ajwain, cumin seeds, salt, and ghee to the flour mixture. Combine these ingredients thoroughly until you achieve a crumbly texture.
- Gradually knead the mixture into a smooth dough by adding water little by little. Ensure that the dough is neither too stiff nor too soft.
- Once the dough is ready, cover it with a damp cloth and let it rest for about 15 minutes.
2. Roll and Fry the Pakwan:
- Preheat the sunflower oil in a deep frying pan over medium heat.
- Divide the rested dough into equal portions, roughly the size of a lemon.
- Dust your working surface with flour, and roll each portion into a small disc, about 3 inches in diameter.
- Use a fork to prick the rolled discs in multiple places, which will help prevent puffing during frying.
- Carefully slide the rolled pakwan into the hot oil, frying them on low to medium heat until they turn golden brown and crisp on both sides. This should take around 3-4 minutes per side.
- Once fried, transfer the pakwan to a plate lined with kitchen paper towels to drain excess oil. Allow them to cool and store in an airtight container to maintain crispness.
3. Cook the Chana Dal:
- Wash the chana dal thoroughly, then soak it in water for a minimum of 4 hours or overnight for best results.
- After soaking, drain the water and transfer the chana dal to a pressure cooker. Add 2 cups of fresh water, along with salt, sugar, turmeric powder, garam masala, and amchur powder.
- Cook under pressure for 4-5 whistles, then reduce the heat to low and simmer for an additional 5 minutes. Once done, turn off the heat and let the pressure release naturally.
- Check that the chana dal grains are cooked through but remain separate and intact.
4. Prepare the Tadka:
- In a small tadka pan, heat a tablespoon of ghee over medium heat.
- Add cumin seeds and slit green chilies, sautéing them for a few seconds until aromatic.
- Follow with the curry leaves and asafoetida, turning off the heat just as the leaves begin to crisp.
- Pour this seasoning over the cooked chana dal and mix well to incorporate the flavors.
5. Assemble the Mini Dal Pakwan Chaat:
- When you are ready to serve, place the crispy pakwan on serving platters.
- Spoon a generous portion of the prepared chana dal over each pakwan, allowing it to soak in just a little.
- Drizzle with sweet chutney and green chutney, then top with finely chopped onions, fresh pomegranate kernels, and a sprinkling of sev for that extra crunch.
6. Serving Suggestions:
- These Mini Dal Pakwan Chaat make for a delightful appetizer at any gathering, and can also serve as a delicious option for a weekend brunch.
- Pair them with other iconic snacks like Pav Bhaji, Dahi Vada, or Pani Puri. Conclude your meal on a sweet note with a serving of Paneer Kheer for dessert.
This recipe for Mini Dal Pakwan Chaat is not just a treat for the taste buds but also an attractive dish that brings joy and warmth to any occasion. The combination of textures and flavors will surely leave your guests asking for more, making it a beloved addition to your party snack lineup. Enjoy making this delicious Sindhi delicacy, and watch as it becomes a staple at your festive gatherings!
