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Saturday, 3 September 2016

Pakwan


          This is a Sindhi breakfast delicacy which is a deep fried bread, made out of refined flour and generally had with dal (lentils). It can also be relished for lunch or dinner. I sometimes have it with any curry as a side dish. These crispy fried bread can be enjoyed as a tea-time snacks too. In fact try having them with a topping of finely chopped onion, tomato, green chilies and coriander leaves. They are simply delicious. 





  • 1 cup maida (refined flour)
  • 1/4 cup whole wheat flour
  • salt to taste
  • pinch of asafoetida
  • 1/2 tsp. red chili powder
  • 1/2 tsp. ajwain (carrom seeds)
  • 1 tsp. coriander-cumin powder
  • 1/2 tsp. garam masala powder
  • 1 tbsp. oil to knead
  • oil to deep fry
  • dal or any side dish with gravy to serve



          In a bowl, combine together all the above mentioned ingredients (except oil to deep fry). Knead into a dough with required quantity of water. Cover and keep aside for an hour.

         Divide into equal portions. roll each portion into a small disc, just like a poori and prick them all over so that it does not puff up.

          Heat oil in a pan and deep fry them, preferably one at a time till golden and crisp. Drain on a kitchen towel and serve with dal, kadhi or any gravy based side dish.













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