- For the Daal: 250 gms/ 1/2 lb Chana Daal (Split Bengal Gram) - see link below for picture
- 3 tbsps vegetable/ canola/ sunflower cooking oil
- 1 tsp cumin seeds
- 2 onions chopped fine
- 2 green chillies chopped very fine
- 1 tsp garlic paste
- 1 tsp ginger paste
- 1/2 tsp turmeric powder
- 1/2 tsp red chilli powder (optional)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder (see link below for recipe to make your own)
- 1/4 tsp hing/ asafetida powder
- 3 large tomatoes chopped fine
- Salt to taste
- 2 tbsps ghee/ clarified butter (see link below for recipe to make your own)
- For the Pakwaan: 1-1/2 cups all purpose flour
- 1- 1/2 cups wholemeal flour (atta)
- 1 tsp cumin seeds
- 1/2 tsp ajwain/ carom seeds
- 1/2 tsp salt
- Vegetable/ canola/ sunflower cooking oil for deep frying the Pakwaans
- Thoroughly wash the chana daal and keep aside.
- Heat the oil in a deep, thick-bottomed pan on medium heat. Add the cooking oil and heat. Now add the cumin seeds and cook for 1 minute.
- Add the onions and fry till soft. Add the green chillies, garlic and ginger pastes and fry for another minute.
- Add all the dry powdered spices (garam masala included) and chopped tomatoes, stir well and fry till the oil begins to separate from the masala. Stir often to prevent burning.
- Add the washed chana daal and stir well. Add 4 cups of water and cook till the chana daal is soft. The resulting Daal should ideally be of similar consistency to a thick soup, so add more water if required.
- When cooked, use a whisk to blend the Daal into a smooth, creamy consistency. Add salt to taste and mix well.
- In a separate small pan, heat the ghee till very hot and add to the cooked daal. Keep aside.
To make the Pakwaans:
- Put the all purpose and wholemeal flour, cumin seeds, ajwain and salt into a large mixing bowl and blend.
- Make a well in the center and add 1/2 cup of water. Use your fingers or a wooden paddle to mix into a dough. Add more water, a little at a time, so as to assimilate all the flour to form a dough.
- Knead the dough till smooth and medium soft. Allow to rest for 10 minutes.
- Divide the dough into several equal sized (as big as a large marble) balls.
- Heat the oil for deep frying on medium heat.
- Flour a work surface or rolling board lightly, press one ball into a disc shape and place on it. Use a rolling pin to roll the ball out into a flatbread about 4" wide. Poke the flatbread all over its surface with a fork - this will prevent it from puffing out when fried and will ensure it is crispy. Roll all out dough balls similarly and keep aside for frying.
- When the oil is hot, put one rolled out Pakwaan in it at a time and fry till both sides are golden, flipping over gently as necessary with a slotted spoon. When fried, drain on paper towels.
Serve Daal and Pakwaan together. Traditionally the Pakwaan is dipped in the Daal and eaten.