Pakwaan Recipe
- All-purpose flour / Maida - 2 cup
- Carom seeds / Ajwain - ½ tsp
- Salt - ½ tsp
- Lukewarm Water - 1 cup or as required
- Cooking oil - for frying Pakwaan
- To begin with, in a mixing bowl, add all-purpose flour, carom seeds, ½ tsp salt, and oil. Mix well.
- Knead the dough with lukewarm water and let it set by keeping it aside for 15 - 20 minutes.
- Make small sized dough balls out of the dough prepared.
- With a rolling pin, roll the balls to a very thin dough disc or poori.
- Pierce the puri using a knife. This is done so as to avoid the puffing of poori. Pakwan is non puffed flat Indian bread.
- Likewise, prepare other puri and arrange on a kitchen cloth.
- In a flat bottom pan, heat oil and then change the flame setting to medium.
- Carefully add pakwaan to hot oil. Fry till it turns golden brown.
- Remove fried pakwans on tissue paper to drain out excess oil.
- Let them cool down to room temperature.
- Crisp pakwan are ready to be served with chane ki dal.
Recipe by Indian Cuisine at https://www.indicuisine.com/dal-pakwan-recipe-how-to-make-pakwan/
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