Dal Pakwan

Make the dal: Wash and pressure-cook chana dal with turmeric and 600ml water for 4–5 whistles until soft. In a pan, heat 3 tbsp oil and add cumin seeds. Add chopped tomatoes and cook until pulpy. Add red chilli powder and amchur. Add the cooked dal along with some cooking water to get a medium-thick consistency. Add tamarind paste and salt. Simmer for 10–12 minutes until the dal is thick, tangy, and fully flavoured. Garnish with fresh coriander.

About 35 min

Tip: Sindhi dal pakwan dal should be tangier and more sour than most Indian dals. Do not hold back on the tamarind and amchur.

Make pakwan dough: Mix maida with a pinch of salt, carom seeds, 1 tbsp oil, and enough water to make a medium-stiff dough (between poori and roti dough). Knead for 5 minutes. Divide into 12 small balls. Roll each ball into a thin circle (about 12cm). Prick all over with a fork (this prevents puffing while frying). Or use a toothpick to make a pattern of holes.

About 15 min

Tip: Pricking the pakwan prevents it from puffing like a poori — the goal is a flat, crispy cracker, not a puffed hollow bread.

Fry pakwan: Heat oil to 160°C. Fry the pakwan discs 2–3 at a time for 3–4 minutes until golden and crispy, turning once. The lower temperature ensures they cook through and crisp up without burning. Drain on paper towels. They will crisp up more as they cool. Serve alongside the hot, tangy dal. To eat: break pieces of the pakwan and use to scoop up the dal, or tear and dip.

About 20 min

Tip: Perfectly fried pakwan should be flaky and crispy throughout, with a sound like a cracker when snapped. If they are chewy, they needed more frying time.