Give the classic Sindhi favourite a festive twist with these delicious Dal Pakwan Cups! 🪔✨
Inspired by Chef Saransh Goila, these crispy baked pakwan cups are filled with flavourful chana dal and topped with tangy chutneys, pickled onions and fresh coriander.
A perfect bite-sized appetiser to add a little crunch and flavour to your Diwali celebrations! 💛
| Course | Appetizer |
| Servings | 10 persons |
| Preparation Time | |
| Cook Time | |
Ingredients for the Dal Pakwan Cups(1 cup = 200 ml, 1 tbsp = 15 ml) |
|
| For the Dal | |
| 2 cups | Chana dal, soaked for 1–2 hours |
| ½ tsp | Turmeric powder |
| 1 tsp | Salt |
| Water | As required |
| For the Tadka | |
| 1 tbsp | Oil |
| 1 tsp | Jeera |
| 2 Nos. | Green chillies, finely chopped |
| A pinch Hing | |
| ½ tsp | Red chilli powder |
| ½ tsp | Amchur powder |
| 2 tbsp | Chopped coriander leaves |
| 2 tsp | Ghee |
| For the Baked Pakwan Cups | |
| 1½ cups | Maida |
| ½ cup | Whole wheat atta |
| ½ tsp | Salt |
| ½ tbsp | Jeera |
| 1 tsp | Ajwain |
| 1½ tbsp | Oil |
| Â Cold water | As required |
| For Garnishing | |
| Imli chutney | |
| Green chutney | |
| Finely chopped pickled onions | |
| Fresh coriander | |
| Pickled onions | |
Instructions for the Dal Pakwan Cups |
|
| Prepare the Dal | |
| 1. | Add the soaked chana dal to a pressure cooker along with salt, turmeric powder and water. |
| 2. | Pressure cook for 2–3 whistles until the dal is cooked but still retains some texture. |
| 3. | Roughly mash the dal using a spoon or masher. |
| Prepare the Tadka | |
| 1. | Heat oil in a pan. Add jeera, hing and finely chopped green chillies. |
| 2. | Add red chilli powder and mix well. |
| 3. | Pour the prepared tadka over the cooked dal. |
| 4. | Add amchur powder and adjust the seasoning. |
| 5. | Finish with ghee and freshly chopped coriander leaves. |
| Prepare the Baked Pakwan Cups | |
| 1. | In a mixing bowl, combine maida, whole wheat atta, salt, jeera, ajwain and oil. |
| 2. | Rub the oil into the flour mixture and gradually add cold water to knead a firm dough. |
| 3. | Allow the dough to rest for 10–15 minutes. |
| 4. | Divide the dough into portions and roll each portion thinly, like a roti. |
| 5. | Cut into circles and gently place them over tart moulds to create cup shapes. |
| 6. | Prick the dough all over with a fork to prevent puffing while baking. |
| 7. | Bake in a preheated oven at 180°C until golden and crisp. |
| 8. | Allow the pakwan cups to cool completely before carefully removing them from the moulds. Store in an airtight container until required. |
| Assemble the Dal Pakwan Cups | |
| 1. | Just before serving, fill each crispy pakwan cup with warm dal. |
| 2. | Drizzle with imli chutney and green chutney.Garnish with finely chopped pickled onions and fresh coriander. |
| 3. | Serve immediately while the pakwan cups are crisp. |
Tip
Prepare the dal and baked pakwan cups a day in advance and store the cups in an airtight container. Assemble just before serving so the pakwan stays beautifully crisp. This makes them a perfect make-ahead appetiser for your Diwali celebrations!
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