मिनी दाल पकवान चाट (Mini Dal Pakwan Chaat) by Tarla Dalal

Mini Dal Pakwan Chaat,
Recipe Link : https://www.tarladalal.com/Mini-Dal-Pakwan-Chaat-41077r

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Mini Dal Pakwan Chaat

Dal Pakwan is an all-time favourite Sindhi breakfast of crispy puris served with a chana dal curry. Here, we have converted this lovely combo into a snazzy chaat. The pakwans are made in an attractive mini-size, and topped with delicious chana dal. A garnish of onions, pomegranate and bhujia completes the Mini Dal Pakwan Chaat, giving it a lot of more interesting flavours and textures! This is a very exciting snack, which will be loved by young and old alike.

Preparation Time: 25 minutes.
Cooking Time: 40 minutes.
Serves 5.
Soaking Time: 4 hours.

For the dal
1 cup chana dal (split Bengal gram), soaked for 4 hours and drained
¼ tsp turmeric powder (haldi)
Salt to taste
1 tbsp ghee
½ tsp cumin seeds (jeera)
1 green chilli
2 tsp finely chopped garlic (lehsun)
½ cup finely chopped onions
¼ tsp garam masala
½ tsp chilli powder
1½ tsp lemon juice

For the mini pakwans
1 cups plain flour (maida)
½ tsp cumin seeds (jeera)
1 tbsp ghee
2 tbsp milk
Salt to taste
Oil for deep-frying

Other ingredients
1 cup khajur imli ki chutney
½ cup green chutney
1 cup finely chopped onions
1 cup pomegranate
Salt for sprinkling
1 cup Bikaneri bhujia

For the garnish
5 tbsp chopped coriander (dhania)

For the dal
1. Combine the chana dal, turmeric powder, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles.
2. Allow the steam to escape completely before opening the lid. Keep aside.
3. Heat the ghee in a deep non-stick pan, and add the cumin seeds.
4. When the seeds crackle, add the green chilli and garlic and sauté on a medium flame for a few seconds.
5. Add the onions and sauté on a medium flame for 1 to 2 minutes.
6. Add the cooked chana dal, garam masala and chilli powder and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
7. Add the lemon juice and mix well. Keep aside.

For the mini pakwans
1. Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
2. Divide the dough into 3 equal portions.
3. Roll a portion of the dough into a 200 mm. (8”) diameter thin circle without using any flour for rolling.
4. Prick it with a fork at regular intervals and cut into 8 small rounds of approx. 50 mm. (2”) diameter with the help of a cookie cutter or a sharp round vaati.
5. Scrape off the remaining dough after cutting the rounds.
6. Repeat steps 3 to 5 till the dough gets over.
7. Heat the oil in a deep non-stick kadhai and deep-fry, a few pakwans at a time on a medium flame, till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside.

How to proceed
1. Just before serving, arrange 9 mini pakwans on a serving plate.
2. Top each mini pakwan with little dal, 1 tsp khajur imli ki chutney, ½ tsp green chutney, 1 tsp onions and 1 tsp pomegranate.
3. Sprinkle little salt evenly over each pakwan and top it with 1 tsp Bikaneri bhujia.
4. Garnish with 1 tbsp of coriander.
5. Repeat steps 1 to 4 to make 4 more plates.
Serve immediately.