Dal Pakwan is a popular Sindhi dish that is enjoyed by many people across India and around the world. It is a simple yet flavorful dish that consists of crispy deep-fried flatbread known as Pakwan and a spicy lentil curry or Dal. In this blog, we will discuss the history and origin of this dish, the recipe, the calories, and some tips and tricks to make the perfect Dal Pakwan.

History & Origin:

The origins of Dal Pakwan can be traced back to the Sindhi community, which is predominantly settled in the western parts of India, Pakistan, and Afghanistan. This dish is typically served during special occasions such as weddings and festivals. It is also a popular breakfast dish in many Sindhi households. The word “Dal” refers to the lentil curry, and “Pakwan” is the crispy deep-fried flatbread that is served with it.

Dal Pakwan Recipe:

Dal Pakwan Recipe

Ingredients for Pakwan:

  • 2 cups of all-purpose flour
  • 1 tsp of carom seeds (ajwain)
  • 1 tsp of salt
  • 2 tbsp of vegetable oil (recommended to use healthy cold pressed oils)
  • Water to knead the dough
  • Oil for deep-frying

Ingredients for Dal:

  • 1 cup of chana dal (split Bengal gram)
  • 1 onion, finely chopped
  • 1 tomato, finely chopped
  • 1 green chili, finely chopped
  • 1 tsp of ginger paste
  • 1 tsp of garlic paste
  • 1 tsp of cumin seeds
  • 1 tsp of coriander powder
  • 1 tsp of red chili powder
  • 1/2 tsp of turmeric powder (use Lakadong Turmeric Powder)
  • Salt to taste
  • 2 tbsp of oil
  • Coriander leaves for garnish


  1. Wash the chana dal and soak it in water for 2 hours.
  2. After 2 hours, drain the water and cook the dal in a pressure cooker with 3 cups of water, salt, and turmeric powder for about 15 minutes or until the dal is soft.
  3. Heat oil in a pan and add cumin seeds. Once they start to crackle, add chopped onions, ginger paste, and garlic paste. Saute for 2-3 minutes.
  4. Add chopped tomatoes and green chilies and cook until the tomatoes are soft.
  5. Add coriander powder and red chili powder and cook for another minute.
  6. Add the cooked chana dal to the pan and mix well. Cook for another 5-7 minutes on low heat.
  7. Garnish with coriander leaves.

For Pakwan:

  1. In a large mixing bowl, add all-purpose flour, salt, carom seeds, and oil. Mix well.
  2. Add water as needed and knead the dough until it is smooth and pliable.
  3. Divide the dough into small balls and roll them out into thin circles.
  4. Prick the circles with a fork to prevent them from puffing up while frying.
  5. Heat oil in a pan and deep fry the circles until they are crispy and golden brown.
  6. Drain on a paper towel.

Serve hot Pakwan with dal and enjoy!

Dal Pakwan Calories:

Dal Pakwan Calories

The calorie breakdown for one serving of Dal Pakwan is as follows:

  • Pakwan (one piece) – 150-160 calories
  • Dal (one serving) – 270-290 calories

So, one serving of Dal Pakwan contains approximately 420-450 calories. However, the calorie count may vary depending on the size of the Pakwan and the amount of oil used for frying.

Tips & Tricks:

Dal Pakwan Tips & Tricks

Here are some tips and tricks to make the perfect Dal Pakwan:

  1. Knead the Pakwan dough well and roll it out thinly to ensure that it becomes crispy when fried.
  2. Prick the Pakwan with a fork before frying to prevent it from puffing up.
  3. To make the Dal more flavorful, you can add a pinch of garam masala or amchur (dried mango powder) to it.
  4. You can adjust the consistency of the Dal by adding more or less water.
  5. Soak the chana dal for at least 2 hours before cooking to ensure that it cooks faster.
  6. When frying the Pakwan, make sure the oil is hot enough, otherwise, the Pakwan will absorb too much oil and become soggy.
  7. Serve the Dal Pakwan hot with tamarind or mint chutney and sliced onions for added flavor.
  8. You can also make the Pakwan in advance and store it in an airtight container. Just reheat it in the oven or on a tawa (griddle) before serving.

By following these tips and tricks, you can make the perfect Dal Pakwan that is both delicious and nutritious.