Dal Pakwan, a traditional Sindhi Breakfast revamped and crafted into bite-sized canapés.
DAL PAKWAN CANAPES
Ingredients
1 cup Tata Sampann Chana Dal
1 tbsp oil
1 tsp cumin seeds
2-3 green chillies, slit
1 medium onion, finely chopped
10-12 curry leaves
2 tsps dried mango powder (amchur) + for sprinkling
2 tbsps freshly chopped coriander leaves + for garnish
¼ tsp turmeric powder
½ tsp red chilli powder
¼ tsp garam masala powder
Salt to taste
Oil for deep frying
Dough
¼ cup refined flour
½ tbsp whole wheat flour
1½ tsps semolina
A pinch of cumin seeds
Crushed black peppercorns to taste
Salt to taste
½ tsp oil
Method
1. In a bowl, add Tata Sampann Chana Dal and sufficient water. Soak for 3-4 hours. Drain and boil. Lightly mash the cooked dal and set aside.
2. In a large bowl, add refined flour, whole wheat flour, semolina, cumin seeds, crushed black peppercorns, salt and oil. Add sufficient water and knead to a stiff dough.
3. Heat oil in a non-stick pan, add cumin seeds and let the colour change. Add green chillies and add onion and sauté well. Add curry leaves and mix well.
4. Cook till onion are translucent. Add amchur and chopped coriander, turmeric powder, red chilli powder, garam masala powder, and mix well. Cook for 1-2 minutes.
5. Add cooked dal and mix well. Add salt and mix till well combined. Cook for 2-3 minutes and set aside.
6. Divide the dough into equal portions and shape each into a large thin disc, prick all over it with a fork.
7. Using a small cookie cutter, cut out roundels of the dough and set aside.
8. Heat sufficient oil in a kadai, drop in the roundels and deep fry till golden and crisp. Drain on an absorbent paper.
9. Place pakwan on a serving platter, add a portion of the prepared dal on each, and sprinkle a little amchur on each.
10. Garnish with chopped coriander and serve.
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