Category Archives: Breakfast

Dal Pakwaan

Dal Pakwaan

Dal Pakwan is a sindhi breakfast. It is crispy puris made of all purpose flour (maida) and topped with chana dal mixed with onion, tomato, sweet and spicy chutneys and lots of fresh coriander. I don’t know its Rajasthan connection but I remember eating it in Ajmer where it is sold as a street food. This might not be the most authentic version of dal pakwan as I have made modifications for taste and presentation.

Pakwaan

Traditionally pakwan is a big circle shaped crispy puri with the topping of dal. I wanted to make bite sized snacks which are easier to eat so I made them in different shapes like taco shell, canapé, and also in square shape for the ease of serving and eating. I also substituted half of all purpose flour for whole wheat flour. You can add any herbs to the pakwan dough to add a flavor to the puris. Remember to poke the puris with a fork before frying. You can also use this dough to make canapés to fill with dal or any other savory filling.

dal pakwan toppings

For the dal too, I have added mung dal and toor dal to the recipe as suggested by a friend from Jaipur where it is a popular dish. It turned out healthier and tastier. You can also add deseeded and finely chopped cucumber to the topping. Chaat masala also adds to the taste.

Remember to keep the dal very thick. Mix the tomato onion mix just before serving and serve immediately to avoid the snack getting soggy.

Dal Pakwaan

Ingredients

Serves 4-5

For Pakwan

  • ½ cup all purpose flour (maida)
  • ½ cup whole wheat flour (aata)
  • 1 tsp pepper powder
  • ½ tsp carom seeds (ajwain)
  • 2 tbsp oil
  • Salt to taste
  • Oil to fry

For Dal

  • ¼ cup split green gram (mung dal)
  • ¼ cup split pigeon peas (toor dal)
  • ¼ cup Bengal gram (chana dal)
  • ¼ tsp asafoetida (heeng)
  • ¼ tsp turmeric powder
  • 1 onion finely chopped
  • 1 tomato finely chopped
  • 2 green chillies finely chopped
  • 1 tsp roasted cumin powder
  • Few pinches rock salt
  • Few tea spoons lime juice
  • Few tbsp fresh coriander finely chopped
  • Few tbsp sweet chutney
  • Few tbsp mint chutney

Recipe

For the Pakwan

Mix together the flours, black pepper powder, ajwain, 2 tbsp oil, salt, and little water to make stiff dough. Cover and keep aside for 10-15 mins. Knead again and divide into equal number of portions. Roll and cut each portion into a shape of your choice. Poke with a fork at 2-3 places and deep fry in hot oil until its crisp.

Pakwan is usually big and circle shaped. I wanted to make bite sized snack so I cut them in small 3 inch circles and squares.

For dal

Wash and soak the dals for 1 hour. Pressure cook with salt, turmeric and asafoetida till the dals are cooked (2-3 whistles). Do NOT add too much water. The dal needs to be fairly thick. Once the pressure is released, open the cooker and mix the dal lightly and keep aside.

In a bowl, mix together chopped onions, tomatoes, green chillies, roasted jeera powder, rock salt and little lime juice.

Just before serving, add the onion tomato mix to the dal and put it on the pakwan. Top it with mint chutney and sweet chutney as per taste. Garnish with lots of coriander. Serve immediately.

 

Thalipeeth (Maharashtrian Savory Pancakes)

Thalipeeth

Thalipeeth is a Maharashtrian breakfast or tea time snack. It is a very nutritious dish made with seven types of flours and fresh vegetables. Thalipeeth is usually served with fresh homemade butter, ghee, or thick yogurt. The recipe varies from region to region or even family to family and this is the recipe I have eaten. The flour for thalipeeth is called Bhajni. It is a mix of various flours. Even this differs from family to family. Some people add ragi and semolina while some leave out the bajra flour. I use the store bought bhajni flour which is easily available.

Thalipeeth Ingredients

Even with the other ingredients, it differs from home to home. Traditionally it is just onions but you can add chopped spinach, chopped methi leaves, grated carrots or grated cabbage too. You can also add sesame seeds or coarsely ground peanuts. Rolling the thalipeeth can be a task. Since the dough has bajra flour and besan in it, it is not easy to roll with a rolling pin. If you cannot shape it with your palm like bajra rotis, you can put it between sheets of greased plastic and roll it. I used two sheets of butter paper and did not have to use the extra oil for greasing.

Thalipeeth steps

Thalipeeth is thicker than roti. Making holes in the thalipeeth and cooking it covered helps it to cook evenly. Thalipeeth is best eaten hot with homemade butter, ghee, or thick yogurt. I like it with garlic chutney and yogurt.

Thalipeeth

Ingredients

Makes 12 Thalipeeths

  • 3 cups Thalipeeth Bhajani flour
  • 1 onion finely chopped
  • 1 green chilli finely chopped
  • ¼ cup chopped coriander leaves
  • 1 cup chopped spinach
  • 2 tsp red chili powder
  • ¼ tsp turmeric powder
  • Salt to taste
  • Warm water for kneading the dough
  • 1 tbsp oil
  • oil for cooking

Recipe

Mix the thalipeeth flour, onions, spinach, chillies, coriander leaves, salt, red chili powder, turmeric powder, and oil. Add little warm water at a time and knead the mixture into stiff but pliable dough. Cover it and keep it aside for 5-10 minutes. Knead the dough again and divide it into number of thalipeeths you want to make. Roll each portion into circles. You can do this with your palms just like the like the bajra roti is made or place the dough ball in between two sheets of butter paper and roll it carefully. Make a small hole in the center of the thalipeeth. If you are making a big roti, bigger than 5 inches in diameter, you can make multiple holes. These holes are used to pour oil and cook the thalipeeth evenly.

Heat a tava and smear around 1/2 tsp oil on the tava. Peel the butter paper from the thalipeeth carefully and  place the thalipeeth on the tava. Pour some oil in the holes and around the thalipeeth. Cover and cook for around two minutes on medium heat. Flip and cook for two more minute. Serve hot with homemade butter, yogurt, or garlic chutney.

 

Thalipeeth Bhajni

To make the Thalipeeth flour at home, roast the following flours separately on low heat for 8-10 mins making sure you do not burn any of them. Once the flours are roasted and cooled completely, mix them and store in airtight container. This thalipeeth flour can be stored for 4-5 months.

  • 1 cup Bajra atta (Millet flour)
  • 1/2 cup Chawal ka atta (rice flour)
  • 1/2 cup Besan (split bengal gram flour)
  • 1/2 cup Jowar aata (sorghum flour) 1/3 cup urad dal aata (split black gram flour)
  • 1/2 cup gehu ka atta (wheat flour)
  • 1/4 cup dhania powder (ground coriander seeds)