Breakfast · Nashto
Dar Pakwan
Spiced chana dal with crisp fried flatbread
A signature Sindhi–Bhatia breakfast pairing a tempered chana dal (dar) — soft but not mushy, drained, then simmered with turmeric, chilli and a sour note from raw mango powder or tamarind — with pakwan, a crisp, flat, deep-fried refined-flour disc that is pricked so it does not puff. The pleasure is the contrast of soft, tangy dal and crunchy bread; the pakwan is taraylo (fried) and the dish is mildly tikho (spicy).
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the dar
For the pakwan
Method
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Dar
Wash the chana dal and soak it for about . Cook it in water with salt on a medium flame until soft but not mushy, then drain and set aside.
Heat the oil in a kadai (deep frying pan) on a medium flame. Add the cumin seeds, asafoetida and chopped green chillies and let them splutter.
Add the cooked dal along with the turmeric, coriander powder, red chilli powder and raw mango powder (or tamarind pulp). Stir, simmer for a few minutes, scatter the coriander leaves on top and serve hot.
Pakwan
Sieve the maida into a bowl (paat). Add the oil, salt and enough water, and knead to a semi-soft dough.
Divide into 4 equal portions and roll each into a disc about 5 inches across. Prick the surface with a fork so it will not puff.
Heat oil in a kadai on a medium flame. Deep-fry each pakwan until light golden and crisp, then drain off the excess oil.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
Chef's tip: prick the dough evenly all over so the pakwan stays flat and crisp instead of ballooning like a puri.
Traditional Sindhi Style
The most common version; chana dal cooked until soft yet grainy, flavoured with green chillies, cumin, tamarind and spices, served with crisp pakwan.
Bhatia Style Dar Pakwan
A slightly milder spice profile so the natural flavour of the lentils shows, keeping the traditional texture and balance.
Topped Dar Pakwan
A modern version garnished with finely chopped onions, fresh coriander, green chutney, tamarind chutney, pomegranate seeds and sev.
Mini Pakwan Version
Small bite-sized pakwans for festive gatherings and community functions.
Whole Wheat Pakwan
Part or all of the refined flour replaced with whole wheat flour, for added fibre and a nuttier taste.
Spicy Dar Variation
Extra green chillies, black pepper or red chilli powder for a more robust, fiery flavour.
Serve with
Serve hot as a traditional breakfast with Attay Jo Seero, a sweet accompaniment. Traditionally enjoyed on weekends, festive mornings, family gatherings and community events.
Recipes mentioned here
Nutrition
EstimatedPer serving
540 kcal
- Protein
- 14 g
- Carbohydrate
- 61 g
- Fat
- 27 g
The recipe serves 4.
Whole recipe
2,170 kcal
- Protein
- 57 g
- Carbohydrate
- 242 g
- Fat
- 109 g
Everything in the ingredients list, plus the oil soaked up in frying.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. For deep-fried food we count the oil the food soaks up, not the whole pan of oil. How we estimate
Good to know
Storage
The dar can be made ahead and reheated; the pakwan keeps in an airtight container for a few days.
About this dishDid you know?, Cultural note
Did you know?
Although widely known as a Sindhi breakfast, Dar Pakwan in Bhatia cuisine has subtle differences of its own, in spice balance and preparation style, reflecting regional influences.
Cultural note
One of the most iconic breakfast dishes of the Sindhi–Bhatia community, a comfort food that brings generations to the breakfast table, reflecting the Sindhi philosophy of balancing textures and tastes.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos