Dal Pakwan | Sindhi Breakfast

Dal Pakwan | Sindhi Breakfast is a scrumptious breakfast. Sindhi Families serve it for special occasions like weddings, Diwali or when you have some guest coming over. Many families feast on it on Sunday’s too.

Dal Pakwan is a combination of fried crispbread and boiled yellow lentils. We temper the lentils with cumin seeds and serve with accompaniments like fried chillies and onion slices. Yes both these accompaniments are optional, but they take the dish to a different level. A drizzle of chutney that is tangy and spicy is a must to bring that extra oomph.

Dal Pakwan | Sindhi Breakfast

What is Pakwan?

Pakwan is a fried bread, that is flat and crisp. Pakwan is made with all-purpose flour, though we can make it healthy by adding equal portions of wheat flour. Cumin seeds or carom seeds add a good flavour to the pakwan. Some people like to add both, you can use what you like or you can skip it too. I prefer carom seeds as they help to aid digestion. It is crispbread and we can store it for 2-3 days.

Ingredients required for Pakwan

All-purpose Flour: Pakwans taste best with all-purpose flour, but you can also use wheat flour or a combination of both.
Oil: oil/ghee is rubbed into the flour. This is moyan and very important for a nice crisp Pakwan.
Carom Seeds: They helps to aid digestion.
Cumin seeds: They impart a wonderful flavour as well as an aroma.
Seasoning; Just salt. A large pinch works well.

Dal Pakwan | Sindhi Breakfast

Ingredients for Dal

Bengal Gram / Channa Dal: It is important to soak the dal for 3-4 hours. If you feel channa dal is heavy make Sindhi Makhani Dal.
Potato: Adding potato is optional. I like to add a cubed potato as it gives body to the dal.
Seasoning; Turmeric & Salt.Basic seasoning

Chutney 1

Coriander Leaves: Use fresh coriander leaves and even the stems.
Mint Leaves: Mint gives an amazing flavour to this Chutney.
Green Chillies: I like to use the spicy variety, but medium spicy is fine too.
Lemon Juice: Lemon juice will give a nice tangy taste.
Salt: The ultimate seasoning.

Chutney 2

Mint Leaves: Mint gives the chutney a flavour to die for.
Green Chillies: I like lots of them, as they give a sharp zing to the chutney.
Tamarind Pulp: Amust to make the chutney super tangy.
Seasoning: Salt.


Green Chillies: Fried green chillies taste excellent.
Onion: They give a crunch but the Jains can avoid them.

Dal Pakwan | Sindhi Breakfast

How to make Dal Pakwan | Sindhi Breakfast ?

Dal and Pakwan are two individual dishes but make a heavenly combo. Let us check how to make them.

We will begin with Pakwan.
Firstly we shall sieve the maida and add carom seeds to it. Rub in the oil and gradually add water to knead the dough. Make sure the dough is not soft or very hard. It should be firm. Cover and keep aside for 15 minutes.

Now pinch out balls and roll each one into a round disc. The traditional way to roll a pakwan is to roll it big, about the size of a full plate, but you can roll them smaller too. You must make fork impressions or knife cuts on the rolled out circle so that the pakwan will not puff up like puri and will remain flat and crisp.

Next heat oil to fry the pakwan. Once the oil turns hot, reduce heat to medium and add a rolled out disc carefully into the hot oil. Deep fry pressing the pakwan from time to time. Fry, until the pakwan turns golden brown and crisp. Remove onto an absorbent paper. Deep fry all the rolled discs. The pakwans are like crisp poori and you can make them a day or two in advance.

Let’s make the Dal now.

First, we will wash and soak the chana dal. Soak for 2-3 hours, so it swells up beautifully and is a breeze to cook.

Next, wash once again and add it to the pressure cooker. Season it with salt and turmeric. Add cubed potato, if you wish to. Just one is enough. Add 3 cups of water and pressure cook the dal for 1 whistle. Simmer the flame and let the dal cook for 3-4 minutes. Switch off the flame. Let the pressure release and then open the cooker.

Check the dal, it should be well cooked and at the same time, each grain should be separate. If done, then just give it a good stir, blending it a little, else simmer and cook till done.

Tempering the Dal

Before we temper the dal, we sprinkle the dry spices, like red chilly powder, dry mango powder and garam masala.

Next heat oil or ghee in a small pan and add cumin seeds. After they crackle, pour the hot oil or ghee over the dal. If you are counting calories, you can skip this step.

Finally, serve with chutneys and accompaniments.

How do I serve Dal Pakwan | Sindhi Breakfast ?

Dal Pakwan is a traditional Sindhi Breakfast that is getting popular around the globe. It has become a famous street food. We see shops and stalls around the Sindhi areas that serve this delicacy. The same Dal Pakwan has taken many avatars and it is interesting to serve the dish in different ways. Let’s check –

  • Serve it in the traditional style by placing dal in a bowl, next sprinkle the spices, temper it with cumin seeds. Place the pakwan and accompaniments on the side. Drizzle both the chutneys.
  • Break the pakwan into pieces, you can even crush it a little. Now top it with a ladle full of dal. Sprinkle spices, temper it, drizzle chutneys and finally add sliced onions. For this, you can make individual portions.
  • Make a taco of pakwan. While frying the pakwan, fold it like a taco. Fill in the taco with dal and add spices, tempering, chutneys and accompaniments.
  • Make mini pakwans, serve with Dal.
  • Multicoloured pakwans. Divide the flour into 3 parts. Knead one part of the flour with beetroot juice, the second with spinach and the third with simple water. Make dough balls. To make pakwan, join all three colours and roll. Proceed to deep fry on slow fire till nice and golden. Serve with dal and accompaniments.
  • How about some chat! Break the pakwan into pieces, top with some dal, add boiled potatoes, chopped tomatoes, chopped cucumber and drizzle yoghurt & chutneys. Finally, top with sev and pomegranate pearls.
  • Baked Pakwan Cups is yet another interesting variation.Fill the cups with dal and finish off with chutneys and toppings.

What do the Sindhi’s eat for Breakfast ?

Sindhi Breakfasts are normally heavy and filling. With time Sindhi’s have switched over to light breakfast and now prefer to eat fruits, cereals or light breakfast like Poha and Upma. We serve the traditional breakfast for special occasions or at times serve for lunch or family get-togethers.

This is my post under Easy Breakfast Recipes. I am reposting it with better pictures and modified content.

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Dal Pakwan

Dal Pakwan is a scrumptious Sindhi Breakfast that is served for special occasions like weddings, Diwali or when you have some guest coming over. Many families feast on it on Sunday's too.
Course Breakfast, Brunch, Lunch
Cuisine Indian Cuisine, Sindhi
Keyword Festival Food
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4


  • Pan / Kadai / Wok
  • Pressure Cooker



  • 2 cups All-Purpose Flour
  • 1/4 tsp Carom Seeds / Cumin Seeds optional
  • 3 tbsp Ghee
  • Salt to taste
  • Oil for deep frying


  • 1 1/2 cups Channa Dal / Bengal Gram
  • 1/2 tsp Turmeric Powder
  • Salt to taste
  • 1 Potato cubed ( optional )


  • 1/2 tsp Dry Mango Powder
  • 1/2 tsp Red Chilly Powder
  • 1/2 tsp Garam Masala


  • 2 tbsp Ghee / Oil
  • 1/2 tsp Cumin Seeds
  • Pinch Asafoetida

Chutney 1

  • 1/4 cup Mint Leaves
  • Few Coriander Leaves
  • 2-3 Green Chilly
  • 2 tbsp Lemon Juice
  • Salt to taste

Chutney 2

  • 1/4 cup Mint Leaves
  • 4-6 Green Chilly
  • 1/2 cup Tamarind Pulp
  • Salt to taste


  • Coriander Leaves
  • Sliced Onions
  • Chopped Fried Chillies



  • Sieve all-purpose flour.
  • Add either cumin seeds or carom seeds. I prefer carom. seeds.
  • Add salt to taste.
  • Rub in the ghee, so as to resemble bread crumbs.
  • Now gradually add water and bind a dough.
  • The dough should neither be soft nor hard.
  • Cover and let it rest for 15 minutes.
  • Make small balls from the dough.
  • Roll each ball into a 6″ disc.
  • Prick with a fork .
  • This will prevent pakwans from puffing up.
  • Heat oil and fry one pakwan at a time, pressing downwards while frying. Adjust the flame from medium to slow and vice versa.
  • Fry to a nice crisp and golden pakwan.
  • Drain with a perforated spatula.
  • Serve right away or cool to store.
  • They can be stored for 3-4 days in an airtight container.


  • Wash and soak the dal for 2-3 hours.
  • Drain the water and add it to a pressure cooker.
  • Add turmeric powder, salt and potato if used.
  • Add about 3 cups water and pressure cook for 1 whistle.
  • Simmer for 3-4 minutes and then switch off the flame.
  • The dal should cook, but do not overcook. Each grain of dal should be visible.
  • Cook for another 5-7 minutes, so that the dal is slightly thick. You can press the potatoes to blend with the dal.

Chutney 1

  • Grind the mint, coriander leaves, green chillies along with salt and lemon juice to make the chutney.
  • Add a little water for easy grinding.
  • The consistency of this chutney is medium.

Chutney 2

  • Grind mint leaves, green chillies along with tamarind pulp.
  • Add salt and mix well.
  • Add water to adjust the consistency, the chutney is runny, and spicy.
  • Finishing up the Daal
  • Add daal to a serving bowl.
  • Sprinkle dry mango powder, red chilly powder and gram masala.
  • Now heat oil, add cumin seeds and asafoetida.
  • Pour the hot oil over the daal.

Serving Style

  • Serve the daal with chutney,fried green chillies and sliced onions along with pakwan.
  • Break the pakwan into pieces, add them to a bowl. Add daal over the pakwan.
  • Now add the chutney, green chillies and onion slices.

27 thoughts on “Dal Pakwan | Sindhi Breakfast”

  1. Vaishali, the taste still lingers on , i had it for the first time and simply loved it, i have been talking about it until now, thanks a ton for sharing the recipe and though i want to try making it, i have an inkling it will not match up that day's experience

  2. Vaishali, I can never forget the breakfast which had dal pakwan and how you taught you to mix the sides and relish.Yummmmmm. Missing it all the more after seeing your pics 🙂

  3. Hi Vaishali, I am myself a sindhi, passionate about cooking, but haven't tried making dal pakwan all on my own, I have few guest coming nxt week and they are very fond of it, so am planning to make this, I need some help of yours, can you pls help me wih following queries:
    1 As I hav small baby I want to make pakwan 2-3 days ahead, and I'll need 22-24 pakwans, so I want to know if I can roll all first and then fry, means may be some may dry by the time am ready to fry, will it change the outcome.
    2.What should be the thickness of pakwan like gujarati rotli or sindhi phulka.
    3 Should I fry them on high flame or medium flame.
    4. How do I know that they are crrispy and done.

  4. Hi Asha !
    Glad to know that you want to try Dal Pakwan.
    Yes you can make pakwan 2-3 days ahead, just make sure you pack them in a airtight container.

    The thickness of the pakwan should be like our Sindhi fulka.

    Start with heating the oil, do not over heat !…after adding the pakwan, reduce the flame and fry on slow flame, press it a little and then flip., once both sides are golden , remove.
    after the first Pakwan is removed check for crispness only after 5 mins.

    If it is not then either the dough is not correct or the flame is in appropriate.Try the second one beginning with low flame and then adjusting it near the end.
    I hope I have not scared you..trust me they will turn out perfect.
    all the best and please give me a feed back on it.

  5. Thanks Vaishali, I have two more queries, wud be great if you can help me :
    1. As I need 22-24 pakwans, I need to,rollthem first and then fry, and also am slow in rolling maida, so may be some may fry by the time of frying, will it change the taste of pakwans.
    2. How much flour I need for 22-24 pakwans?


  6. Hi Asha !
    About 1 cup of flour should yield 4 medium size pakwaans.You can fry side by side , absolutely no issues.
    Start by rolling a couple of pakwaans first, once 8-10 are rolled , you can start frying.
    The taste will remain the same, no worries at all.

  7. I have made it for the last mega marathon to eat it for our dinner and we absolutely loved it. It is absolutely such a treat that it is no wonder it is one of the well known dishes from Sindhi cuisine.

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