Sindhi Pakwan Recipe – Crisp Delicious Puri

Sindhi Pawan is a classic in Sindhi Crisp Puri recipe that is served along with Sindhi Chana Dal. Together the Dal Pakwan is considered to be a royal breakfast garnished with chutney and chopped onion. Pakwan is crispy fried pooris made with a mix of both wheat flour and all purpose flour. As the pakwan is fried and teamed up with chana dal, it becomes rich and heavy to digest. Hence a teaspoon of ajwain is mixed with the flour while making pakwan that consist amazing digestive properties and prevents you from feeling bloated.  Whole Wheat Flour, All Purpose Flour (Maida), Ajwain (Carom seeds), Cumin seeds (Jeera), Ghee, Salt, Oil   1 cup Whole Wheat Flour 1 cup All Purpose Flour (Maida) 1 teaspoon Ajwain (Carom seeds) 1 teaspoon Cumin seeds (Jeera) 2 tablespoons Ghee Salt , as needed Oil , for deep frying     20   25     To begin making the Sindhi Pakwan, sift both the flours together. Add ajwain, cumin, salt and ghee and mix all together into the flour. Knead the flour into a smooth dough adding water little at a time.Preheat the oil for deep frying.Divide the Pakwan dough into equal lemon size portions.Dust the surface with flour and roll the pakwan dough into a small disc.Use a fork and mark impressions on the rolled pakwan. Pierce from both sides, this will prevent the pakwan from puffing up.Place the pakwans into the preheated oil and deep fry on low to medium heat until golden brown and crisp on both sides. Transfer the fried pakwan on a kitchen paper towels to drain the excess oil.Serve the Sindhi Pakwan hot along with Sindhi Chana Dal for a wholesome breakfast or dinner.