Dal Pakwan Chaat
- 1 cup all-purpose flour (maida, plain flour)
- 1/4 cup fine sooji (samolina)
- 2 Tbsp oil
- 1/4 tsp salt
- 1/4 tsp cumin seeds (jeera)
- 3/4 cup chana dal (bengal gram)
- 2 Tbsp oil
- 1 tsp cumin seeds (jeera)
- 1/2 tsp salt
- 1/2 tsp turmeric (haldi)
- 1 Tbsp ginger chopped
- 1 green chili chopped
- 1/4 tsp black pepper
- 1/4 tsp garam masala
- 1/2 tsp mango powder (amchoor)
- 1/4 cup tamarind chutney (check the recipe on my web site)
- 1/2 cup cucumber chopped in small pieces
Pakwan, Crispy This Puries
Crisp Puries known as Pakwan: Mix flour, sooji, salt, cumin seeds, and oil. Add enough water to make firm dough. Knead the dough well. Set the dough aside and let it sit for at least 15 minutes or longer.
Divide the dough in 10 equal parts, Roll the dough into about 5-inch diameter. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
Prick the rolled dough all over with a fork. This will limit puries from puffing and make them crisp. Cut them in 6 pieces giving them in triangle shape.
Heat the oil in a frying pan over medium heat. The frying pan should have at about 1 inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should sizzle and come up slowly.
Fry few triangles at time not crowding them. Fry until both sides are a light golden-brown. Transfer triangles over paper towel, it will absorb the extra oil.
Wash and soak chana dal for at least 2 hours in 3 cups of water.
Drain the water, heat the oil in pressure cooker over medium heat, when oil is moderately hot add cumin seeds. As seeds crack add dal, 2 cups of water, salt, turmeric, green chili, and ginger, close the cooker and cook over medium high heat.
As the pressure cooker starts steaming turn the heat down to medium and cook for about 4 minutes. Turn off the heat and wait until steam has stopped before opening the pressure cooker.
Dal should be soft well-cooked but not mushy. Add black pepper, mango powder and garam masala, mix it well. Dal should be thick in consistency.
Serve pakwan with hot dal with drizzle of tamarind chutney, topping with cucumber. Cucumber gives them nice crunch.
Notes: After the triangle chips cool to room temperature they should be crisp. Chips can be stored in airtight container for 1 month.
Source : manjulaskitchen