Deliver to: India
Track Order
In-Person Payments
🏬Pay at StoreScan or enter store code 🍽Pay at RestaurantSettle your table bill
Vistaar — Beyond the Store
EEnterpriseBulk & wholesale products RAadaten Retail StoreVisit our physical stores QExpressQuick-delivery products FJain Food FestivalEvents, editions & exhibitors
For Sellers
✦RegisterStart selling — free to begin ↳LoginAccess your seller dashboard
Help
Choose language
English Gujarati Hindi
Account Wishlist Cart 2

Every product on Aadaten passes the Mother Filter™ — 2,337 ingredients checked, before it earns a Jain Verified badge.
ENTERPRISE EXPRESS JAIN SATVIC ATELIER Global Boxes Local Boxes SELL WITH US
2
English English
Aadaten Private Limited Aadaten Private Limited
Cancel
Expand Menu
0
Sign in
Sign up
English English Gujarati Gujarati Hindi Hindi
2
Shopping cart
You have saved ₹0.00 !
Product
Minty Mischief large
x 2 ₹300.00
Product
KONFLUX Roasted Seeds Mix
x 1 ₹350.00
Subtotal : ₹650.00
Expand cart
Proceed to checkout
PURE PANTRY WELLNESS LABS LIVING ATELIER COUTURE & ACCENTS LIFESTYLE CONCIERGE
2,337 Ingredients verified · Mother Filter certified
Aadaten Private Limited
Click to view
Stores  ·  Rajastani  ·  Dal Pakwan
Jain Certified

Dal Pakwan

A Sindhi breakfast institution — mild, spiced moong dal paired with crisp, ajwain-flecked fried bread. Simple, comfortin

50 min
Total time
2
Servings
430
Kcal / serve
Medium
Difficulty
430
Calories
10.5
Protein
49.5
Carbs
21.5
Fats
5.5
Fibre
2.3
Iron
The Story

Dal pakwaan carries a story that extends well beyond the plate — it's a dish deeply tied to the Sindhi community's history, particularly the migration that followed the 1947 Partition, when Sindhi Hindus left their homeland in what is now Pakistan and carried their culinary traditions with them across the new border. Today, dal pakwaan remains one of the most cherished symbols of Sindhi identity, especially popular as a Sunday morning breakfast — a dish reserved, in many Sindhi households, specifically for the one day of the week when there's time to properly fry pakwan fresh. The dal itself is deliberately simple — just split yellow moong dal, cooked down with turmeric, cumin, and coriander powder until soft and lightly thickened, finished with a tempering of ghee or oil and a scatter of fresh coriander. Its mildness is intentional; moong dal is one of the gentlest lentils on digestion, and dal pakwaan's role as a breakfast dish means it needs to sit easily in the stomach rather than overwhelm it, unlike heavier, spice-forward dals meant for lunch or dinner. The pakwan is where the dish earns its texture and character. Made from a stiff dough of maida and semolina, flavored with ajwain — caraway or carom seeds known across Indian cooking for their distinctive, slightly bitter aroma and genuine digestive benefits — the dough is rolled thin, pricked all over to prevent puffing, and deep-fried low and slow until it turns crisp, flaky, and pale golden throughout. Unlike puri, which is meant to puff into a hollow sphere, pakwan is deliberately kept flat and densely crisp, almost cracker-like, designed to be broken into pieces and used to scoop up the soft dal beneath it.

Ingredients
Split yellow moong dal
1 cup Find
Green chilies
2 nos Find
cumin seeds(jeera)
1 tsp Find
turmeric powder
1 tsp Find
coriander powder
1 tsp Find
salt
nos Find
ghee or oil
2 tsp Find
Lemon juice: (optional, for flavor)
g Find
All-purpose flour (maida)
1 cup Find
Semolina (sooji)
2 tbsp Find
Caraway seeds (ajwain)
1/2 tsp Find
salt
1/2 tsp Find
Ghee or oil
2 tbsp Find
Oil: for deep frying
nos Find
How to Cook
01

Prepare the Dal

1. Cook the Dal: Rinse the moong dal thoroughly and soak it for about 30 minutes. Drain and add it to a pressure cooker with 3 cups of water, green chilies, turmeric powder, and salt. Cook for 2-3 whistles or until soft. 2. Temper the Dal: In a pan, heat ghee or oil. Add cumin seeds and let them splutter. Pour the tempering over the cooked dal. Add coriander powder and mix well. Adjust seasoning if needed. Garnish with fresh coriander leaves and add lemon juice if desired.

02

Prepare the Pakwan

3. Make the Dough: In a mixing bowl, combine all-purpose flour, semolina, caraway seeds, and salt. Add ghee or oil and mix until crumbly. Gradually add water to knead into a firm dough. Cover and let it rest for 20-30 minutes. 4. Shape the Pakwan: Divide the dough into small balls. Roll each ball into a thin circle (about 6 inches in diameter). Use a fork to poke holes in the rolled dough to prevent it from puffing up while frying. 5. Fry the Pakwan: Heat oil in a deep frying pan over medium heat. Fry the rolled pakwan one at a time until golden brown and crispy on both sides. Drain on paper towels to remove excess oil.

03

Serving

Place the pakwan on the plate pour the cooked dal garnish with chopped tomato sweet chutney, green chutney and pomegranate.

Dietary Tags
Jain Certified Vegan High Protein Diwali Special Navratri
Available In Stores
This recipe is not available in any store right now.
Recipe Info
CuisineRajastani
Prep time20 min
Cook time30 min
DifficultyMedium
MealLunch
SeasonAll Year
More Jain Recipes
✦
Vatana Kachori
Gujrati · 60 min · Easy
✦
Rasawala Muthiya
Gujrati · 30 min · Easy
✦
Panoli - Cheeba Dhokla
Gujrati · 30 min · Easy
Aadaten Help
Ask me anything. I will answer from FAQs.