Name: DAAL PAKWAN recipe by Riya Rughwani at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 5
Ingredients: 2 cups bengal gram split and skinned ( Channa daal ); 4 to 5 green chillies; 7 to 8 pods of garlic; 1 tsp cumin seeds; 1 tsp red chilly powder; 1 cup fresh green coriander; 1/2 tsp garam masala; 1 tsp turmeric powder; 1 tsp dry mango powder; FOR PAKWAAN; 1 cup all purpose flour; 1 cup Wheat Flour; 1 tbsp oil; 1 tbsp carom seeds ( ajwain); 1 tsp cumin seeds; Oil for Deep frying

Ingredients Serving: 5

2 cups bengal gram split and skinned ( Channa daal )
4 to 5 green chillies
7 to 8 pods of garlic
1 tsp cumin seeds
1 tsp red chilly powder
1 cup fresh green coriander
1/2 tsp garam masala
1 tsp turmeric powder
1 tsp dry mango powder
FOR PAKWAAN
1 cup all purpose flour
1 cup Wheat Flour
1 tbsp oil
1 tbsp carom seeds ( ajwain)
1 tsp cumin seeds
Oil for Deep frying

Instructions

Boil chana daal by adding turmeric powder and 1 tsp oil in it
Take green chillies, green coriander, garlic and cumin seeds and grind in the mixer grinder into a smooth paste
Take 1/2 cup of boiled channa daal and grind it in smooth paste in the mixer grinder
Take oil in a pan
Add green chillies, coriander, garlic and cumin seeds paste into it
Saute for 2 minutes
Add red chilly powder, garam masala powder and dry Mango powder into it
Later add channa daal paste and mix well
When it is cooked add the remaining boiled channa daal in this mixture
If the consistency is thick add little water and boil it
Take both the flour
Add oil, carom seeds and cumin seeds and knead a soft dough
Take a small portion of dough
Roll it thin with the help of rolling pin
Pork it with knife all over
Then deep fry it
Serve the daal with finely chopped onions

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