मिनी दाल पकवान चाट (Mini Dal Pakwan Chaat) by Tarla Dalal скачать в хорошем качестве

मिनी दाल पकवान चाट (Mini Dal Pakwan Chaat) by Tarla Dalal

Mini Dal Pakwan Chaat, Recipe Link : https://www.tarladalal.com/Mini-Dal-P... ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram |   / tarladalal   Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest |   / tarladalal   Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter |   / tarla_dalal   ---------------------------------------------------------------------------------------------------- Mini Dal Pakwan Chaat Dal Pakwan is an all-time favourite Sindhi breakfast of crispy puris served with a chana dal curry. Here, we have converted this lovely combo into a snazzy chaat. The pakwans are made in an attractive mini-size, and topped with delicious chana dal. A garnish of onions, pomegranate and bhujia completes the Mini Dal Pakwan Chaat, giving it a lot of more interesting flavours and textures! This is a very exciting snack, which will be loved by young and old alike. Preparation Time: 25 minutes. Cooking Time: 40 minutes. Serves 5. Soaking Time: 4 hours. For the dal 1 cup chana dal (split Bengal gram), soaked for 4 hours and drained ¼ tsp turmeric powder (haldi) Salt to taste 1 tbsp ghee ½ tsp cumin seeds (jeera) 1 green chilli 2 tsp finely chopped garlic (lehsun) ½ cup finely chopped onions ¼ tsp garam masala ½ tsp chilli powder 1½ tsp lemon juice For the mini pakwans 1 cups plain flour (maida) ½ tsp cumin seeds (jeera) 1 tbsp ghee 2 tbsp milk Salt to taste Oil for deep-frying Other ingredients 1 cup khajur imli ki chutney ½ cup green chutney 1 cup finely chopped onions 1 cup pomegranate Salt for sprinkling 1 cup Bikaneri bhujia For the garnish 5 tbsp chopped coriander (dhania) For the dal 1. Combine the chana dal, turmeric powder, salt and ¾ cup of water in a pressure cooker, mix well and pressure cook for 2 whistles. 2. Allow the steam to escape completely before opening the lid. Keep aside. 3. Heat the ghee in a deep non-stick pan, and add the cumin seeds. 4. When the seeds crackle, add the green chilli and garlic and sauté on a medium flame for a few seconds. 5. Add the onions and sauté on a medium flame for 1 to 2 minutes. 6. Add the cooked chana dal, garam masala and chilli powder and little salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. 7. Add the lemon juice and mix well. Keep aside. For the mini pakwans 1. Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water. 2. Divide the dough into 3 equal portions. 3. Roll a portion of the dough into a 200 mm. (8”) diameter thin circle without using any flour for rolling. 4. Prick it with a fork at regular intervals and cut into 8 small rounds of approx. 50 mm. (2”) diameter with the help of a cookie cutter or a sharp round vaati. 5. Scrape off the remaining dough after cutting the rounds. 6. Repeat steps 3 to 5 till the dough gets over. 7. Heat the oil in a deep non-stick kadhai and deep-fry, a few pakwans at a time on a medium flame, till they turn crisp and golden brown in colour from all the sides. Drain on an absorbent paper. Keep aside. How to proceed 1. Just before serving, arrange 9 mini pakwans on a serving plate. 2. Top each mini pakwan with little dal, 1 tsp khajur imli ki chutney, ½ tsp green chutney, 1 tsp onions and 1 tsp pomegranate. 3. Sprinkle little salt evenly over each pakwan and top it with 1 tsp Bikaneri bhujia. 4. Garnish with 1 tbsp of coriander. 5. Repeat steps 1 to 4 to make 4 more plates. Serve immediately.