Mini Dal Mature Chat Recipe - That Perfect Party Snack
A vegetarian Sindhi recipe with whole wheat flour, all purpose flour (maida), ajwain (carom seeds). Ready in 1h 5m, serves 30.
Curated byKavya Sharma🇮🇳
Instructions
27 steps- 1
To begin making the Dal Pakwan Chaat, we will first make the Pakwan and keep it ready
- 2
Sift both the flours together
whole wheat flour(1 cup)all purpose flour (maida)(1 cup) - 3
Add ajwain, cumin, salt and ghee and mix all together into the flour
whole wheat flour(1 cup)all purpose flour (maida)(1 cup)ajwain (carom seeds)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)tablespoons ghee(2)salt - as neededsalt - as neededghee(1 tablespoon)cumin seeds (jeera)(1 teaspoon) - 4
Knead the flour into a smooth dough adding water little at a time
whole wheat flour(1 cup)all purpose flour (maida)(1 cup) - 5
Preheat the oil for deep frying
sunflower oil - for deep frying - 6
Divide the Pakwan dough into equal lemon size portions
- 7
Dust the surface with flour and roll the pakwan dough into a small disc
whole wheat flour(1 cup)all purpose flour (maida)(1 cup) - 8
Use a fork and mark impressions on the rolled pakwan
- 9
Pierce from both sides, this will prevent the pakwan from puffing up
- 10
Place the pakwans into the preheated oil and deep fry on low to medium heat until golden brown and crisp on both sides
sunflower oil - for deep frying - 11
Transfer the fried pakwan on a kitchen paper towels to drain the excess oil and store in airtight containers
- 12
Next step is to make the Dal for the Pakwan Chaat
- 13
Wash and soak chana dal in water overnight or for at least 4 hours
chana dal (bengal gram dal)(1 cup) - 14
Once soaked, drain the water and cook the chana dal in 2 cups of water in the pressure cooker for a couple of whistles along with salt, sugar, turmeric powder, garam masala and amchur powder
salt - as neededchana dal (bengal gram dal)(1 cup)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon)red chilli powder(1/4 teaspoon)amchur (dry mango powder)(1 teaspoon)sugar(1/2 teaspoon)salt - as needed - 15
After a 4 to 5 whistles, turn the heat to low and simmer for another 5 minutes and turn off the heat
- 16
Allow the pressure to release naturally
- 17
The grains of the chana dal should be soft and yet separate
chana dal (bengal gram dal)(1 cup) - 18
Open the lid once the pressure releases completely
- 19
In a small tadka pan, heat ghee over medium heat
tablespoons ghee(2)ghee(1 tablespoon) - 20
Add the cumin and green chilies
cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)green chillies - slit(2)green chutney (coriander & mint)(1/4 cup) - 21
Saute for a few seconds, add the curry leaves and asafoetida and turn off the heat
asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 22
Pour the seasoning over the Sindhi Chana Dal and give it a stir
chana dal (bengal gram dal)(1 cup) - 23
To make the Mini Dal Pakwan ChaatWhen you are ready to serve, place the Pakwan (the crisp puri) on serving platters
- 24
Spoon a small portion of the dal over each of the pakwan (crisp puri)
- 25
Drizzle some date chutney and green chutney and finally top with with some chopped onions and pomegranates, sev and serve
green chillies - slit(2)sweet chutney (date & tamarind)(1/4 cup)green chutney (coriander & mint)(1/4 cup)onion - finely chopped(1)fresh pomegranate fruit kernels(1/2 cup)sev(1/4 cup) - 26
These Mini Dal Pakwan Chaat make great appetizers at parties, you can even serve it this was for a delicious weekend breakfast as well
- 27
Serve these Mini Dal Pakwan Chaat as an evening snack or as an appetizer for parties along with Pav Bhaji, Dahi Vada, Pani Puri and finally end it with a Paneer Kheer as a dessert
Rate this recipe
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Mini Dal Mature Chat Recipe - That Perfect Party Snack
A vegetarian Sindhi recipe with whole wheat flour, all purpose flour (maida), ajwain (carom seeds). Ready in 1h 5m, serves 30.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
27 steps- 1
To begin making the Dal Pakwan Chaat, we will first make the Pakwan and keep it ready
- 2
Sift both the flours together
whole wheat flour(1 cup)all purpose flour (maida)(1 cup) - 3
Add ajwain, cumin, salt and ghee and mix all together into the flour
whole wheat flour(1 cup)all purpose flour (maida)(1 cup)ajwain (carom seeds)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)tablespoons ghee(2)salt - as neededsalt - as neededghee(1 tablespoon)cumin seeds (jeera)(1 teaspoon) - 4
Knead the flour into a smooth dough adding water little at a time
whole wheat flour(1 cup)all purpose flour (maida)(1 cup) - 5
Preheat the oil for deep frying
sunflower oil - for deep frying - 6
Divide the Pakwan dough into equal lemon size portions
- 7
Dust the surface with flour and roll the pakwan dough into a small disc
whole wheat flour(1 cup)all purpose flour (maida)(1 cup) - 8
Use a fork and mark impressions on the rolled pakwan
- 9
Pierce from both sides, this will prevent the pakwan from puffing up
- 10
Place the pakwans into the preheated oil and deep fry on low to medium heat until golden brown and crisp on both sides
sunflower oil - for deep frying - 11
Transfer the fried pakwan on a kitchen paper towels to drain the excess oil and store in airtight containers
- 12
Next step is to make the Dal for the Pakwan Chaat
- 13
Wash and soak chana dal in water overnight or for at least 4 hours
chana dal (bengal gram dal)(1 cup) - 14
Once soaked, drain the water and cook the chana dal in 2 cups of water in the pressure cooker for a couple of whistles along with salt, sugar, turmeric powder, garam masala and amchur powder
salt - as neededchana dal (bengal gram dal)(1 cup)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon)red chilli powder(1/4 teaspoon)amchur (dry mango powder)(1 teaspoon)sugar(1/2 teaspoon)salt - as needed - 15
After a 4 to 5 whistles, turn the heat to low and simmer for another 5 minutes and turn off the heat
- 16
Allow the pressure to release naturally
- 17
The grains of the chana dal should be soft and yet separate
chana dal (bengal gram dal)(1 cup) - 18
Open the lid once the pressure releases completely
- 19
In a small tadka pan, heat ghee over medium heat
tablespoons ghee(2)ghee(1 tablespoon) - 20
Add the cumin and green chilies
cumin seeds (jeera)(1 teaspoon)cumin seeds (jeera)(1 teaspoon)green chillies - slit(2)green chutney (coriander & mint)(1/4 cup) - 21
Saute for a few seconds, add the curry leaves and asafoetida and turn off the heat
asafoetida (hing)(1/4 teaspoon)sprig curry leaves(1) - 22
Pour the seasoning over the Sindhi Chana Dal and give it a stir
chana dal (bengal gram dal)(1 cup) - 23
To make the Mini Dal Pakwan ChaatWhen you are ready to serve, place the Pakwan (the crisp puri) on serving platters
- 24
Spoon a small portion of the dal over each of the pakwan (crisp puri)
- 25
Drizzle some date chutney and green chutney and finally top with with some chopped onions and pomegranates, sev and serve
green chillies - slit(2)sweet chutney (date & tamarind)(1/4 cup)green chutney (coriander & mint)(1/4 cup)onion - finely chopped(1)fresh pomegranate fruit kernels(1/2 cup)sev(1/4 cup) - 26
These Mini Dal Pakwan Chaat make great appetizers at parties, you can even serve it this was for a delicious weekend breakfast as well
- 27
Serve these Mini Dal Pakwan Chaat as an evening snack or as an appetizer for parties along with Pav Bhaji, Dahi Vada, Pani Puri and finally end it with a Paneer Kheer as a dessert
Rate this recipe
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