Dal Pakwan is a traditional Sindhi breakfast made with two delicious components: spiced chana dal and crisp fried pakwan. The dal is soft, flavourful and lightly spiced, while the pakwan is thin, crunchy and seasoned with ajwain, cumin and salt.
This combination is one of the most popular Sindhi breakfast recipes and is often enjoyed on Sundays, festive occasions and family gatherings. It can also be served for brunch, lunch or as a special evening meal.
The best part of Dal Pakwan is the contrast in texture. The warm chana dal is soft and comforting, while the pakwan stays crisp and crunchy. Chopped onions, green chutney and sweet-tangy tamarind chutney bring everything together and add freshness, spice and acidity.
Recipe Video
What Is Sindhi Dal Pakwan?
Dal Pakwan is a traditional Sindhi dish made with chana dal and crispy fried flatbread.
The word dal refers to lentils, while pakwan refers to the fried bread served alongside it. Pakwan is very different from a regular poori because it is rolled thin, pricked all over and fried until crisp rather than puffed and soft.
The chana dal used for Dal Pakwan is cooked until tender but should still retain some shape. It is then seasoned with spices and herbs and served either beside the pakwan or spooned directly over it.
Chopped raw onion, coriander, green chutney and imli chutney are commonly added before serving.
Why Dal Pakwan Is a Popular Sindhi Breakfast
Dal Pakwan is especially popular as a Sunday breakfast in many Sindhi homes. It takes a little more preparation than an everyday breakfast, which is why it is often associated with relaxed weekends, celebrations and occasions when the family has time to sit together and enjoy a proper meal.
It is also a very satisfying dish because it combines lentils, fried bread, chutneys and fresh toppings in one plate. The different textures make it feel more special than a simple dal-and-roti meal.
Although traditionally served for breakfast, Dal Pakwan also works well for brunch, lunch or even a festive snack.
What Is Pakwan?
Pakwan is the crispy fried bread served with Sindhi chana dal.
It is usually made with all-purpose flour or a combination of maida and whole wheat flour. The dough is seasoned with ajwain, cumin and salt, rolled into thin discs and pricked all over before frying.
Pricking the dough is important because it stops the pakwan from puffing up like a poori. The aim is to create a flat, crisp bread that can hold the dal and toppings without becoming soft immediately.
A well-made pakwan should be golden, crunchy and crisp enough to break cleanly into pieces.
How to Make Crispy Pakwan at Home
The texture of pakwan depends mainly on the dough, rolling thickness and frying temperature.
The dough should be firm rather than soft. A soft dough can absorb more oil and may not become properly crisp.
Roll each portion thin and evenly. If the pakwan is too thick, the outside may brown while the centre remains slightly soft.
Prick the rolled dough generously with a fork. This prevents large air pockets from forming during frying.
Fry the pakwan on low to medium heat rather than very high heat. Slow frying allows moisture to escape gradually, which helps create a crisp texture throughout.
Why Is My Pakwan Not Crispy?
Pakwan can turn soft for several reasons.
If the dough is too soft, the fried bread may absorb more oil and lose its crisp texture. Rolling the dough too thick can also prevent the centre from cooking properly.
Another common reason is frying at very high heat. The outside may colour quickly, but the inside may remain slightly soft.
For crispy pakwan, use a firm dough, roll it thin, prick it well and fry slowly on low to medium heat.
Why Does Pakwan Puff Like Poori?
Pakwan usually puffs when the rolled dough has not been pricked enough.
Use a fork to make plenty of small holes over the entire surface before frying. This allows trapped air to escape and helps the pakwan remain flat.
The dough should also be rolled evenly so that no thick areas trap steam while frying.
How to Cook Chana Dal for Dal Pakwan
Chana dal, also known as Bengal gram or split chickpeas, is traditionally used for Dal Pakwan.
The dal should be fully cooked but not completely mushy. Each grain should be tender enough to eat comfortably while still retaining some shape.
If you are using a pressure cooker, soaking may not always be necessary depending on your cooking method. If cooking the dal in an open pan, soaking it beforehand helps it cook more evenly.
Once cooked, the dal is seasoned with spices, herbs and other ingredients according to your preferred style.
Which Dal Is Used for Dal Pakwan?
Chana dal is the traditional lentil used for Dal Pakwan.
Its slightly nutty flavour and firm texture make it ideal for this dish because it stays separate even after cooking.
This texture is important. Dal Pakwan is not meant to have a completely mashed dal like some other lentil preparations.
Dal Pakwan Ingredients Explained
In This Post
Chana dal
Chana dal forms the main base of the dish. It should be cooked until tender but still hold its shape.
All-purpose flour
Maida is commonly used to make pakwan because it creates a light and crisp fried bread.
You can also use a combination of maida and whole wheat flour if you prefer a slightly more rustic texture.
Ajwain and cumin
Ajwain and cumin seeds are used to flavour the pakwan dough. Their aroma works particularly well with the fried bread and spiced dal.
Tamarind chutney
Sweet and tangy imli chutney adds balance to the savoury dal and rich fried pakwan.
Green chutney
Green coriander chutney adds freshness and a spicy kick.
Raw onion
Finely chopped raw onion is commonly sprinkled over the dal before serving. It adds crunch and sharpness.
Ginger, garlic and green chillies
These ingredients add flavour and heat to the dal.
You can adjust them according to your preference or leave out onion and garlic for a no-onion-no-garlic variation.
How to Keep Dal Pakwan From Becoming Soggy
Dal Pakwan should ideally be assembled only when you are ready to eat.
If hot dal and chutneys are poured over the pakwan too early, the crisp bread begins absorbing moisture and becomes soft.
For the best texture, keep the dal, pakwan and toppings separate until serving.
If you are serving Dal Pakwan for brunch, a party or a family gathering, place everything separately on the table and let everyone assemble their own plate.
How to Serve Dal Pakwan
Dal Pakwan can be served in two popular ways.
The first method is to serve the dal in a bowl with pakwan on the side. Break off a piece of pakwan and use it to scoop up the dal.
The second method is to place a whole pakwan on a plate and spoon the dal over it. Add chopped onion, green chutney, tamarind chutney and coriander on top.
This second version is similar to a Dal Pakwan chaat and gives you a little bit of every flavour in each bite.
Dal Pakwan for Sunday Breakfast or Brunch
Dal Pakwan is strongly associated with a relaxed Sindhi Sunday breakfast.
It is filling enough for brunch and makes a good choice when you want something more special than an everyday breakfast.
Because the chutneys, dal and pakwan can all be prepared separately, the dish is also convenient for entertaining.
You can prepare the chutneys ahead, cook the dal earlier and fry the pakwan either the same day or a day in advance.
Can You Make Dal Pakwan Ahead of Time?
Yes, Dal Pakwan is well suited to advance preparation.
The dal can be cooked earlier and refrigerated. Reheat it gently before serving and add a little water if it has thickened.
The chutneys can also be prepared in advance.
Pakwan can be made a day earlier and stored after cooling completely. Keeping the components separate until serving makes the final meal much easier to manage.
Can You Make Pakwan One Day Before?
Yes.
Pakwan can be prepared one day in advance and stored in an airtight container at room temperature after it has cooled completely.
Do not refrigerate pakwan because moisture from refrigeration can affect the crisp texture.
Stored properly, pakwan can remain crisp for several days.
Dal Pakwan Variations
Dal Pakwan without onion and garlic
You can make Dal Pakwan without onion and garlic by simply leaving them out of the dal and toppings.
Use ginger, green chillies, spices and coriander to build flavour instead.
Whole wheat pakwan
You can replace part of the all-purpose flour with whole wheat flour.
The texture will be slightly more rustic than traditional pakwan but still works well with the dal.
Mini Dal Pakwan
For parties or festive occasions, make smaller pakwan discs.
Top each one with a spoonful of dal, green chutney, tamarind chutney, chopped onion and coriander to make bite-sized Dal Pakwan appetizers.
Shortcut Dal Pakwan
If you are short on time, crisp papdi can be used as a shortcut instead of homemade pakwan.
The taste and texture will not be exactly the same as traditional Dal Pakwan, but it works for a quick chaat-style version.
Common Mistakes to Avoid
Overcooking the chana dal
The dal should be soft but not completely mashed.
If it becomes too mushy, the dish loses some of its traditional texture.
Making the pakwan dough too soft
A very soft dough can make the pakwan oily and less crisp.
Keep the dough relatively firm.
Rolling the pakwan too thick
Thick pakwan may stay soft in the centre.
Roll it thin and evenly for the best crunch.
Not pricking the dough
If the dough is not pricked properly, it may puff like poori while frying.
Frying on very high heat
High heat can brown the outside too quickly.
Low to medium heat allows the pakwan to cook evenly and become properly crisp.
Assembling too early
Do not pour the dal and chutneys over the pakwan until you are ready to eat.
Otherwise, the crisp bread will become soggy.
Storage Options
How to store Dal
Store leftover chana dal in an airtight container in the refrigerator.
Reheat gently before serving and add a little water if the dal has thickened.
For best quality, use it within a few days.
How to store Pakwan
Allow the fried pakwan to cool completely before storing.
Keep them in an airtight container at room temperature and away from moisture.
They can remain crisp for several days when stored properly.
Frequently Asked Questions
What is Dal Pakwan made of?
Dal Pakwan is made with spiced chana dal and crispy fried pakwan.
It is usually served with chopped onion, green chutney, tamarind chutney and coriander.
Is Dal Pakwan a breakfast dish?
Yes.
Dal Pakwan is traditionally known as a Sindhi breakfast and is especially popular for Sunday breakfast.
It can also be served for brunch, lunch or as a special meal.
Which dal is best for Dal Pakwan?
Chana dal is traditionally used.
It has the right texture and holds its shape well after cooking.
What is Pakwan made of?
Pakwan is usually made with all-purpose flour, ajwain, cumin, salt, oil and water.
Some versions also include whole wheat flour or semolina.
How do you keep Pakwan crispy?
Use a firm dough, roll it thin, prick it well and fry it slowly on low to medium heat.
Once fried, let it cool completely before storing.
Can I make Pakwan in advance?
Yes.
Pakwan can be made a day ahead and stored in an airtight container at room temperature.
Can Dal Pakwan be served for lunch?
Yes.
Although traditionally served for breakfast, it is filling enough for lunch or brunch.
What chutney is served with Dal Pakwan?
Tamarind chutney is one of the most common accompaniments.
Green coriander chutney is also often served for extra spice and freshness.
Is Dal Pakwan eaten hot or cold?
The dal is usually served warm or hot, while the pakwan is served crisp at room temperature.
The chutneys and toppings are added just before eating.
Related Recipes
Dal Pakwan is a classic Sindhi breakfast where texture matters just as much as flavour.
The soft chana dal, crisp pakwan, chopped onion and tangy chutneys create a combination that is comforting, satisfying and full of contrast.
Although it takes a little more preparation than a simple breakfast, much of the work can be done ahead of time. The dal, chutneys and pakwan can all be prepared separately and assembled just before serving.
Whether you make it for a traditional Sunday breakfast, a weekend brunch, a festive gathering or a party, Dal Pakwan is a dish that feels special without being complicated once the individual components are ready.
Step-by-Step Dal Pakwan Recipe
How to make Sindhi Dal Pakwan Recipe
Chutney Recipes
Click here for a detailed tamarind chutney recipe
Click here for a detailed green coriander chutney recipe.
Step 1: Cook the chana dal (gram dal)
- Rinse chana dal (Bengal gram) in water till the water runs relatively clear. (if you are using a pressure cooker add the dal directly to the cooker, if cooking on a stove top then soak the chana dal for 30 minutes in sufficient water).
- Add turmeric powder and a teaspoon of oil to the dal and pressure cook for 3-5 whistle or till the dal is cooked.
- This is how our dal should look like, it should be perfectly cooked but the grains should be whole and not mushy.
{You may also cook the dal a day ahead which will cut down on the cooking time while making the dish. Store it in the refrigerator}
Step 2: Making dough for the Pakwan
- In a mixing bowl, add all-purpose flour, ajwain (carrom seeds), cumin seeds, salt and a tablespoon of oil.
- Mix the flour till it creates a breadcrumb-like texture.
- Check by pressing the dough in your palms, it must retain the shape, that’s the indication that the oil has been incorporated perfectly into the flour.
- Now add water little by little at a time and knead a stiff dough.
- Cover the dough and let it rest for 20 minutes. After 20 minutes, knead the dough once again to smooth it out.
- Take a small ball of dough and roll it into a 7-8 centimetre disc.
- Using a fork or tip of a knife, prick the the pakwan.
- The thickness of the pakwan should be thin so that they stay crisp. Use oil while rolling out the pakwan instead of flour.
- Deep fry this pakwan in hot oil.
- Press the spatula against the pakwan so that they do not fluff up like pooris.
- Turn and fry from the other side.
- Once done take them out on an absorbent paper towel.
- Crispy pakwans are ready.
Step 3: Making the Dal
- Heat oil in a pan, and add finely chopped onions. Saute onions for 5 minutes.
- Add ginger garlic paste and chopped green chillies. Saute till the raw smell of paste fades away.
- Add finely chopped tomatoes.
- Cook till tomatoes are tender.
- Add spices, red chilli powder, turmeric powder, garam masala powder, coriander powder and salt to taste. Mix all the spices.
- Add the cooked chana dal along with one cup of water.
- Let the dal simmer for around 5-7 minutes so that all the spices are nicely incorporated.
- Lastly, add finely chopped coriander leaves (cilantro).
- Our dal for dal pakwan is ready.
serving
Take the dal out in a serving bowl, sprinkle finely chopped raw onions, and drizzle tamarind chutney and green chutney. Finally, garnish with coriander leaves.
Take the pakwan and place a generous amount of dal and serve immediately.
Delicious Sindhi Dal Pakwan is ready to serve.
Dal pakwan is served in two ways:
First, you can take a piece of the pakwan and top it up with the dal along with raw onions and chutney or
You can spread the dal all over pakwan top it up with raw onions and chutney and serve the whole delicious crispy disc in one plate.
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Recipe Card
Dal Pakwan | Sindhi Dal Pakwan Recipe | How To Make Dal Pakwan
Ingredients
Method
- Rinse chana dal (Bengal gram) in water till the water runs relatively clear. (if you are using a pressure cooker add the dal directly to the cooker, if cooking on a stovetop then soak the chana dal for 30 minutes in sufficient water)
- Add turmeric powder and a teaspoon of oil to the dal and pressure cook for 3-5 whistle or till the dal is cooked.
- Heat oil in a pan, add finely chopped onions. Saute onions for 5 minutes.
- Add ginger garlic paste and chopped green chillies. Saute till the raw smell of paste fades away.
- Add finely chopped tomatoes. Cook till tomatoes are tender.
- Add spices, red chilli powder, turmeric powder, garam masala powder, coriander powder and salt to taste. Mix all the spices.
- Add the cooked chana dal along with one cup of water.
- Let the dal simmer for around 5-7 minutes so that all the spices are nicely incorporated.
- Lastly, add finely chopped coriander leaves (cilantro).
- Our dal for dal pakwan is ready.
- In a mixing bowl, add all-purpose flour, ajwain (carrom seeds), cumin seeds, salt and a tablespoon of oil.
- Mix the flour till it creates a breadcrumb-like texture.
- Check by pressing the dough in your palms, it must retain the shape, that's the indication that the oil has been incorporated perfectly into the flour.
- Now add water little by little at a time and knead a stiff dough.
- Cover the dough and let it rest for 20 minutes. After 20 minutes, knead the dough once again to smooth it out.
- Take a small ball of dough and roll it into 7-8 centimeter disc.
- Using a fork or tip of knife, prick the the pakwan.
- The thickness of the pakwan should be thin so that they stay crisp. Use oil while rolling out the pakwan instead of flour.
- Deep fry these pakwan in hot oil.
- Press the spatula against the pakwan so that they do not fluff up like pooris.
- Turn and fry from other side.
- Once done take them out on an absorbent paper towel.
- Crispy pakwans are ready.
