Wednesday, February 22, 2017
Sunday, December 18, 2016
Authentic Sindhi dish, served with buttermilk and mint chutney.
Pakwan: Warm water + 1 spn oil + salt + jeera + 1 cup maida. Made 2 dozen pakwans with 4 cups maida. Need to roll very thinly, make gashes with fork all over, and fry crisply
Chana dal (soaked overnight) - 500 gm
Moong dal - 1 cup
Bring to boil and keep throwing the froth
Cook for 30-40 minutes, the dal should be cooked and pieces whole.
Add salt and tamarind pulp as per taste.
Put a tempering of curry leaves, hing, chilli, amchur, chilli powder, jeera powder, and dhaniya powder at end