Mini Dal Pakwan Chaat Recipe – A Perfect Party Snack
Description:
Mini Dal Pakwan Chaat is a delightful twist on the traditional Sindhi breakfast dish, offering a crunchy and spicy combination of crispy puris, hot chana dal, fresh onions, sweet and tangy chutneys, and pomegranate kernels. This lip-smacking chaat is perfect for parties, offering a delicious balance of flavors and textures that will have your guests coming back for more.
Cuisine: Sindhi
Course: Appetizer
Diet: Vegetarian
Ingredients
For the Pakwan (Crispy Puris)
| 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 | To taste |
| Oil | For deep frying |
For the Dal (Chana Dal Filling)
| Ingredient | Quantity |
|---|---|
| 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 |
| Salt | To taste |
For the Dal Tadka (Tempering)
| Ingredient | Quantity |
|---|---|
| Ghee | 1 tablespoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Green Chillies (slit) | 2 |
| Curry Leaves | 1 sprig |
For the Chaat Toppings
| Ingredient | Quantity |
|---|---|
| Sweet Chutney (Date & Tamarind) | 1/4 cup |
| Green Chutney (Coriander & Mint) | 1/4 cup |
| Onion (finely chopped) | 1 |
| Fresh Pomegranate Kernels | 1/2 cup |
| Sev | 1/4 cup |
Preparation Time: 20 minutes
Cooking Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: Serves 4-6 people
Instructions
Step 1: Prepare the Pakwan (Crispy Puris)
-
Mix the Dry Ingredients:
Begin by sifting both the whole wheat flour and all-purpose flour into a mixing bowl. Add the ajwain (carom seeds), cumin seeds, salt, and ghee into the flour. Mix everything together to ensure even distribution of the ingredients. -
Knead the Dough:
Gradually add water, a little at a time, to form a smooth dough. Knead for about 8-10 minutes until the dough becomes firm but pliable. Cover the dough with a damp cloth and let it rest for 10 minutes. -
Roll and Shape the Pakwan:
Divide the dough into small, lemon-sized portions. Dust your work surface with flour and roll each portion into a thin disc, about 3-4 inches in diameter. Use a fork to prick the surface of the rolled dough, ensuring it doesn’t puff up during frying. -
Deep Fry the Pakwan:
Heat oil in a deep frying pan over medium heat. Once the oil is hot, carefully slide in the rolled pakwans. Fry them on low to medium heat, turning occasionally, until they are golden brown and crispy on both sides. Remove the fried pakwans and drain excess oil on paper towels. Set aside.
Step 2: Prepare the Chana Dal
-
Soak and Cook the Chana Dal:
Wash and soak the chana dal in water for at least 4 hours, or overnight for best results. Drain the water and transfer the dal to a pressure cooker. Add 2 cups of water, salt, sugar, turmeric powder, garam masala powder, and amchur powder. -
Pressure Cook the Dal:
Cook the chana dal for 3-4 whistles on medium heat. Then reduce the heat to low and simmer for another 5 minutes. Turn off the heat and let the pressure release naturally. Once the pressure is released, open the cooker. The chana dal should be soft but the grains should remain intact.
Step 3: Prepare the Dal Tadka (Tempering)
-
Make the Tadka:
Heat 1 tablespoon of ghee in a small pan over medium heat. Add the cumin seeds and green chilies, sautรฉing for a few seconds until the seeds start to splutter. Add the curry leaves and asafoetida, and sautรฉ briefly. Turn off the heat. -
Combine the Tadka with the Dal:
Pour the prepared tadka over the cooked chana dal and mix well to combine. Set the dal aside, keeping it warm.
Step 4: Assemble the Mini Dal Pakwan Chaat
-
Assemble the Chaat:
To assemble the chaat, take the crispy pakwans and break them into smaller pieces. Place the pieces on a serving plate or individual plates. Spoon the hot chana dal mixture generously over the pakwan. -
Add the Toppings:
Drizzle both the sweet chutney (made from dates and tamarind) and the green chutney (made from coriander and mint) over the dal. Top with finely chopped onions, fresh pomegranate kernels, and sev for a crunchy finish. -
Serve and Enjoy:
Serve the Mini Dal Pakwan Chaat immediately while the pakwans are still crispy. This delightful appetizer is best enjoyed fresh, with all the vibrant flavors melding together in each bite.
Nutritional Information (Approximate, per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 280 kcal |
| Protein | 8g |
| Carbohydrates | 40g |
| Fat | 12g |
| Fiber | 5g |
| Sugar | 10g |
| Sodium | 300mg |
Tips for Success:
- Make sure the pakwan is fried on low to medium heat to ensure that they are crispy but not overly brown.
- You can adjust the spiciness of the chaat by adding more or less green chili and red chili powder to the dal.
- If you prefer a less sweet chutney, reduce the amount of sugar in the sweet chutney or use a tangy tamarind paste.
Enjoy this delightful Sindhi snack at your next gathering, and watch it become a party favorite!
