| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bawarch3 |
1 |
Servings |
INGREDIENTS
|
|
c Channa dal, wash soak for |
|
|
tb Tamarind chutney, refer |
| 1 |
|
ts Garam masala |
| 1 |
|
ts Red chilli powder |
| 1 |
|
ts Cumin powder |
| 1 |
|
ts Amchoor, dried mango |
| 1 |
|
ts Turmeric powder |
|
|
tb Ghee |
|
|
c Maida, plain flour |
| 1 |
|
ts Salt |
INSTRUCTIONS
~---------------------DAL--------------------------- : -- 5-6
: -- hours) : -- 'chutneys') : -- powder
: Salt to taste
~-------------------PAKWAN------------------------- : Water
to make dough : Ghee or oil for deep frying Pakwan Mix
ghee, salt into flour. Knead into a soft pliable dough. Make small
sized balls. Roll into thin puries. Prick all over with a fork or
knife. Deep fry in hot oil/ghee till light brown and crisp. Drain,
keep aside. Or cool before storing. Dal Place dal to boil with 3 cups
water. Add salt and turmeric. Boil till tender but not mushy. Stir
in tamarind chutney. Just before serving pour hot dal in serving dish.
Sprinkle all masala powders over dal. Heat ghee in a small pan. When
smoking hot pour over the dal and masalas. Serve hot with pakwan.
Making time: Pakwan - 30 minutes, Dal (excluding soaking time, 30
minutes) Makes:4 servings bowl Shelflife:Pakwan - 2 weeks, Boil few
hours previously and refrigerate Converted by MC_Buster. Converted by
MM_Buster v2.0l.
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