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250 grams Chana Lentils (Chana Dal)
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7 Whole Green Chillies (Hari Mirch) (each slit longways)
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2 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
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1 tsp. Cumin Seeds (Saabut Sufaid Zeera)
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¼ tsp. Red Chilli Powder (Pisi Lal Mirch)
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½ tsp. Turmeric Powder (Pisi Haldi)
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A pinch of Mango Powder (Aamchoor Powder)
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Salt (to taste)
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3 cups Water
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4 tbsp. Cooking Oil
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300 grams All-Purpose Flour (Maida)
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½ tsp. Cumin Seeds (Saabut Zeera)
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Salt (to taste)
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Water (to make a dough)
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3 tbsp. Cooking Oil
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More Cooking Oil (for deep frying)
- In a bowl wash the lentils well with a few changes of water or until the water runs clear. Soak the lentils in fresh water for atleast 2 hours.
- In a kadai or cooker put 4 tbsp. of oil. When the oil gets hot add in the cumin seeds and green chillies. Fry for 2 minutes.
- Add in the soaked lentils along with the water that it was soaking in. Add in the turmeric powder and salt; mix well.
- Let it simmer on low heat - covered for about 12 minutes or until the lentils are well done and tender.
- Sieve the flour. To the flour add the cumin seeds, oil, salt and enough water to form a dough. Form a soft dough (but not too soft.) Divide the dough into small handful portions.
- Take each dough portion at a time and roll it out into a round chapati. With a fork poke holes in each portion after rolling it. (So that it does not rise when frying.)
- Heat enough oil in a deep fryer for deep frying each pakwan. When the oil is well hot, turn flame to medium. Add in one pakwan at a time and fry it well on both sides until golden brown.
- After frying take pakwans out of oil and place them on paper towels to drain any excess oil.
