Monday, February 15, 2016

Sindhi Pakwan, Crispy Pooris

          When browsing the net randomly, I came across this recipe 'Dal Pakwan' and I had bookmarked it for trying it out some time. Dal Pakwan is a famous Sindhi breakfast dish, it's basically crispy pooris served with chana dal ( bengal gram ) gravy along with some chutneys. If we have the sweet chutney and green chutney ready ( we can make them the day before ), then making the Pakwan and Dal the next day for breakfast or brunch is not that time consuming. Since I didn't want the post to be too long, I have posted the Pakwan today, will follow it next with the dal recipe. Served with the dal and chutneys, this was more like a chat kind of dish and we totally loved it..

Need To Have

  • All Purpose Flour/Maida - 1/2 cup
  • Whole Wheat Flour - 1/2 cup
  • Ajwain Seeds - 1/4 teaspoon
  • Cumin Seeds - 1/4 teaspoon
  • Red Chilly Powder - 1/4 teaspoon
  • Salt - 1/4 teaspoon
  • Oil - 1 teaspoon + for deep frying

Original recipe here


          Mix together the all purpose flour, whole wheat flour, ajwain seeds, cumin seeds, red chilly powder, salt and the teaspoon of oil. Then adding some water, make a stiff dough with it and keep it covered for 15 to 30 minutes. Divide the dough into small balls ( I got about 13 of them ).

          Dusting some flour roll out each ball into thin discs, prick it all over with a fork, so that it doesn't puff up when deep fried. Heat some oil, slide a disc at time, fry them on both sides till golden, remove, drain the excess oil and keep. Serve them with dal and chutheys.

The pakwan/pooris are made using only all purpose flour, I have replaced half of it with whole wheat flour.
Also you can mix in ghee with the flour instead of oil.
The pakwan/pooris should not puff up, they should be crispy, exactly opposite to our regular pooris.
Pin It


  1. Looking very crisp and tasty!
    Looking forward for the dal recipes!

  2. Really looks so crispy and yummy. Very inviting for breakfast. I like that you have used also wheat flour.