Appetizers

DAL PAKWAN

26

A SINDHI BREAKFAST MADE WITH DAL BENGAL GRAM SERVED WITH CRISPY FRIED INDIAN BREAD

4
FOR BENGAL GRAM DAL
200 GRAMS BENGAL GRAM DAL
FEW CURRY LEAVES
1 TABLE SPOON CUMIN SEED
PINCH OF TURMERIC POWDER
1 TEA SPOON RED CHILLY POWDER
1 TEA SPOON MANGO POWDER
2 TO 3 GREEN CHILLY
SALT TO TASTE

FOR PAKWAN
200 GRAM REFINED FLOUR
SALT TO TASTE
OIL TO FRY
FOR BENGAL GRAM DAL SOAK THE BENGAL GRAM DAL FOR FEW HOURS TAKE A PRESSURE COOKER PUT SOME OIL IN IT NOW ADD CURRY LEAVES CUMIN SEEDS AND GREEN CHILLY WHEN THEY CRACKLE ADD GRAM DAL IT MIX IT WELL B THEN ADD SOME WATER SALT AND TURMERIC POWDER IN IT SLOW DOWN THE FLAME WITH ONE WHISTLE COOK IT FOR FEW MINUTES WHEN THE PRESSURE GOES DOWN OPEN THE LID AND BRING GRAM DAL IN A BOWL BY ADDING RED CHILLY POWDER AND MANGO POWDER FOR PAKWAN TAKE REFINED FLOUR ADD SOME SALT LITTLE OIL MAKE A DOUGH OUT OF IT ROLL IT IN CIRCLE PRICKLE IT WITH KNIFE OR FORK SO THAT THEY DONT BLOW UP TAKE A FRYING PAN ADD OIL IN IT FRY THE CIRCLE KEEP ON PRESSING WITH SPOON FRY TILL GOLDEN BROWN
Nutritions

Calories
456

Sodium
14mg
0% DV

Fat
11g
17% DV

Protein
15g
30% DV

Carbs
69g
23% DV

Fiber
10g
40% DV

Marinated Taro Root

1454

A marinated snack that can be used to replace late night bad habit cravings!

8 small taro roots
water
salt
1 cup yogurt, mixed with enough water to submerge roots (add salt)
3
  1. Wash the taro roots well.
  2. Slightly cut a slit into each root, but not big enough to split the root into two pieces. This will allow the water and marinade to go into the taro root

See the full directions on my site
Nutritions

Calories
103

Sodium
946mg
39% DV

Fat
1g
2% DV

Protein
7g
14% DV

Carbs
17g
5% DV

Fiber
4g
18% DV
Loading more delicious recipes