sindhi pakwan recipe – how to make pakwan |Cooking With Amanda

sindhi pakwan – one of our favorite sindhi breakfast dish that i do make at home at times. pakwan is a deep fried, crisp bread made with all purpose flour. these fried breads have the flavor of carom seeds, cumin and crushed black pepper.

pakwan is a special sindhi snack that is often served with dal. their combination is called dal pakwan and is a popular sindhi breakfast. this is a heavy breakfast, so whenever i prepare…. i prepare dal pakwan for lunch.

my memories trail back to my office days when a colleague staying in sion, mumbai near the guru kripa hotel, would get the dal pakwan for the whole team for breakfast. we would have a pakwan party of sorts and would pay her so that she gets this awesome breakfast for all of us.

i have also been to guru kripa hotel in sion, mumbai and have had the dal pakwan as well as their famous samosas with chole (chickpea curry). their samosas are distributed in the movie theaters in mumbai… and well i have had the hot or warm samosas so many times when seeing movies. i still the remember the taste… i did try recreating their samosas at home and came very close to the filling. well some more improvements and i will be posting samosa recipe in some time.

these pakwan can be even had plain with some masala chai or ginger chai. you can keep them in an air-tight container and they stay crisp.

i am first posting the pakwan recipe and then i will post the dal recipe. since i have taken step by step pics, the post would be too long if i post both the recipes of the dal and the pakwan together. the recipe has been adapted from a couple of cookbooks i have at home.

lets start step by step sindhi pakwan recipe:

1: take all the ingredients for the pakwan in a bowl and mix well.

2: knead into a semi soft dough, neither soft nor hard.

3: cover the dough and keep aside for 40-45 minutes. the below pic is of the dough after 45 minutes.

4: make small balls from the dough.

5: roll each ball to a round poori/circle shape and prick with a fork. you can also give cuts in the pakwan with a knife. doing this ensures that the pakwan does not puff up while frying like pooris.