Sindhi Pakwan
- Total Time: 25 mins
- Yield: 14-16 pakwan 1x
Description
Pakwan is a deep fried, crisp bread flavored with carom seeds, cumin and crushed black pepper that is served for breakfast.
Ingredients
Units
Scale
- 1 1/2 cups (360 ml) all purpose flour/maida
- 1 1/2 cups (360 ml) whole wheat flour/atta
- 1 tsp ajwain/carom seeds
- 1 tsp cumin
- 1 tsp crushed black pepper
- 1 tsp salt
- 3/4 cup (180 ml) water or as required
- 2 tsp oil or ghee
Instructions
- mix all the ingredients in a mixing bowl or on a wide plate/parat.
- knead to a semi soft dough.
- make small balls of the dough.
- roll them into 7-8 cms discs or circles.
- prick with a fork.
- fry in hot oil till the pakwans are crisp and golden.
- drain the pakwans on paper towels to remove excess oil.
- serve pakwan warm with sindhi dal or you can also have them plain with tea.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 2 pakwan
- Calories: 160
If You Liked This Recipe, You’ll Love These
- Kerala Style Grilled Sardines
- How to Make Indian Curry Paste
- Bombay Aloo: Masala Potatoes
- Bisi Bele Bhat – Indian Spicy Lentil And Rice Pot
Frequently Asked Questions
What is ajwain and what flavour does it give pakwan?
Ajwain (also called carom seeds) is a spice used widely in Indian cooking with a warm, slightly thyme-like aroma. Combined with the 1 tsp cumin and 1 tsp crushed black pepper in this recipe, it gives pakwan its characteristic fragrant, savoury crust that distinguishes it from a plain deep-fried flatbread.
What is traditionally served alongside pakwan?
The recipe says to serve the pakwan warm with sindhi dal, though it notes you can also enjoy them plain with tea. They are typically eaten as a Sindhi breakfast dish.
