Summary:Prepare Tasty Dal Pakwan Chaat at Home
Dal Pakwan Chaat is a delicious and crispy snack, which is loved by people of all ages. This chaat dish, which is easy to prepare at home, is made with the combination of warmth of dal and crunchy dish, which is very delicious to eat.
Dal Pakwan Chaat Recipe: Dal Pakwan Chaat is a delicious and crunchy recipe which is very easy to make. This special chaat is made with a combination of crunchy dishes and hot spicy lentils, which wins the heart of every chaat lover. You can please your family and friends by making this chaat at home. You can easily make this spicy dish by following the steps given below.
For dal:
- 1 cup Chickpea lentil
- 1 small spoon Cumin
- 1 small spoon Ginger-Garlic Paste
- 1 small spoon chilli powder
- 1 small spoon Oil
- 1 small spoon coriander powder
- 1 small spoon Asafoetida
- 1 small spoon garam masala
- 1 small spoon lemon juice
- 1 Tomato finely chopped
For the dish (puri):
- 1 cup Fine flour
- 2 spoon Semolina
- 2 spoon oil or ghee
- 1 small spoon Celery
- Salt
To prepare chaat:
- 1 small spoon Spice
- 1 small spoon sweet tamarind chutney
- 1 small spoon green chutney
- fried dishes
- 1 small spoon boiled lentils
- 1 small spoon black salt
- green coriander for garnish
Step 1: Soaking the Chana Dal
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Wash chana dal thoroughly and soak it in water for 3-4 hours or overnight. Due to this the pulses cook quickly and become soft.
Step 2: Preparing the Dough
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Mix flour, semolina, salt, celery and a little black pepper in a vessel. Then add oil or ghee in it and mash it well. Add water little by little and knead a stiff dough. Cover it and keep it for 20-30 minutes.
Step 3: Cooking the Dal
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Wash the soaked lentils and cook in a pressure cooker with turmeric and water for 2-3 whistles. The dal should be soft but not completely cooked. Heat oil in a pan, add cumin and asafoetida. If you want, fry onion also.
Step 4: Making the Masala
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Add ginger-garlic paste and green chilli and cook for a minute. Then add tomatoes and let them soften. Add red chilli, coriander powder and garam masala and fry. Now add cooked lentils, add salt and cook for 5-7 minutes. Finally add lemon juice and green coriander.
Step 5: Rolling out the dish
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Make balls of dough and roll them thinly like puris. After rolling, pierce them with a fork so that they do not swell while frying.
Step 6: Fry the dish
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Heat oil and fry the dish on medium flame until golden and crisp. After frying, drain on kitchen towel and absorb excess oil.
Step 7: Making Chaat
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Break the dish and place it in a plate. Add hot dal on top. Then add finely chopped onions, tomatoes and green chillies. Add green chutney, sweet tamarind chutney and curd. Sprinkle chaat masala, black salt and lemon juice to enhance the taste. Add green coriander and sev on top.
- By soaking chana dal thoroughly, the dal cooks quickly and becomes soft. Keep it soaked for at least 3-4 hours or overnight so that it becomes easier to cook.
- While kneading the dough, keep in mind that add water slowly so that the dough becomes firm and of good texture. Adding oil or ghee makes the dough more crisp.
- While cooking lentils, maintain the correct amount of water in the pressure cooker so that the lentils remain soft and grainy instead of getting completely cooked. Adding turmeric improves the color of the lentils.
- While roasting the spices, cook on low flame so that the flavor of the spices dissolves well in the dal and the taste of the dal increases.
- While rolling the dish, make sure to pierce it with a fork, this will prevent the dish from swelling while frying and will remain crunchy.
- Heat the oil on medium flame and fry the dish slowly so that it becomes golden and crispy without absorbing much oil.
- While making chaat, use curd, green chutney and sweet tamarind chutney in a balanced manner so that each bite tastes different.
