Sindhi Daal Pakwan (No Frying)

Lately, I have been lessening my fried food consumption and one component of today’s recipe has emerged from this change. It is the Sindhi classic delicacy Daal Pakwan, similar to Punjabi street food: Chole Bhature. I am also adding a video on YouTube channel demonstrating how to cook gluten free pakwan without deep frying.

Daal Pakwan is a flavorful and satisfying meal from the northwestern part of the Indian subcontinent. It has two main components: “Daal” and “Pakwan.” Daal ( also spelled Dal) refers to spiced lentil preparation. Pakwan is a crispy, deep-fried flatbread. It is made like a poori but usually thinner and larger. Traditionally this combo of daal and fried pakwan is served mainly for breakfast, but can also be served for brunch and evening snack. It is also made during festivals and special occasions, like wedding breakfasts.

Daal Pakwan preparation involves three steps.

1. Preparation of daal

Typically, chana dal (split chickpeas) is used to prepare this dish, which is soaked and boiled to perfection ( it sis thick but grains of daal retains its shape). It is then tempered simply with ginger, cumin seeds, and green chilies which provide the perfect balance of flavors. Other lentils such as mung beans (green gram beans) and moth daal (moth bean) can also be used to add variety and texture to the dish.

2. Preparation of Khatee, Meethi, Teekhi Chutney

Dal pakwan is served with sides of green chutney, tamarind date chutney, and a sprinkle of freshly chopped onions and tomatoes. I just prepare mint chutney and make it sweet, tangy, and spicy.

You take mint, green chilies, ginger(optional), lemon juice, and apple, throw it in a blender and churn till you have the desired consistency. I like to keep mint chutney on the finer side for this dish. lemon juice gives it a palatable tanginess while the apple adds a hint of sweetness. The green chilies do the work of providing sharper kick.

3. Preparation of Pakwan

Pakwan, a beloved delicacy, is a deep-fried, crisp flatbread usually prepared with all-purpose flour or wheat flour. Since I always try to make my favorite dishes healthier (Did you read my Dahi Bhallay post with Fry or No fry option) I decided to find a better way to cook this classic treat. Steering away from the conventional frying method, I opted to use my trusted Airfryer. The pakwaan emerged from the Airfryer with a crisp texture and was evenly cooked to perfection. Yet, this achievement didn’t come without its trials. Giving the pakwaan the perfect texture in the Airfryer was a tricky affair. After a few tries and following a technique of kneading dough, I figured out how to make them perfect without the need to deep fry. When my family gave me two thumbs up, I knew it was time to share the recipe.

To make healthy no fry gluten free pakwan I’ve used a mix of whole grain sorghum flour and (blanched) almond flour, and seasoned with ajwain, salt, and oil. This recipe has the added ingredient of baking powder. Baking powder helps the pakwans to puff up in some places. You require baking powder only if you are not deep-frying the pakwans.

Some important suggestions below will help you make gluten free no fry pakwan with ease. Also I would recommend you watch the video.

• You need boiling water to make the dough. The consistency of the dough is critical. The key is to use less water at first and add more later if needed to prepare a semi-soft dough. A dough too tight will make the pakwan hard and too soft dough will be sticky. After scalding, keep the dough covered for 10 minutes until it gets cooled.
• Massage dough with the heel of your hand for 2-3 minutes on a cutting board lined with plastic (I use a Ziploc bag that I open from the sides). Keep the kneaded dough covered with a moist towel to  prevent from drying.
• Then take a plum-sized ball of dough, and apply a drop of oil on both sides. Cover with plastic and press with lid into a 5″ wide disc. Make sure there are no uneven surfaces.
• Partially cook the roti on a preheated griddle. Allow the underside to cook for 1-2 minutes. Then flip. After about 40-50 seconds press roti all over with a spatula. If there is any uncooked dough it will come out from the sides and you’ll notice the roti puffs up in some places.
• Finish cooking the roti in the air fryer.  Brush top side of the roti with oil. Place it in air fryer basket. Place a steel rack or two metal skewers (crosswise) on top. This will weigh the roti down and keep it from curling or flying. Allow to Air fry at 400 degrees F for 4-5 minutes then using the tongs remove the wire rack and transfer pakwan to a tray or plate. These will not blister and puff up like a traditional pakwan but they’re just as tasty as the deep-fried version with much less grease.

This photo was taken when I was experimenting. But steel rack is my preferred choice.

You can cook all the rotis on tawa at first and then finish them in air fryer or cook them side by side (that’s what I do). Gluten free pakwans are best eaten the same day they’re made. However, they can be stored on the counter wrapped tightly in a saran wrap for freshness and then in an airtight container or zipper loc bag. They can be reheated on a tawa or the air fryer.

To serve the meal, lay beautiful crisp brown pakwans on a serving plate. Serve with thick chana daal, chopped onion, chopped tomatoes and Khatee, Meethi, Teekhi mint chutney. Break pakwan and use it as a spoon to scoop up the thick dal. You can also eat pakwan like an open sandwich👇.

Bringing this delicious meal to Angie’s Linky party @ Fiesta Friday.