Sindhi Chana Dal Pakwan
A wholesome Indian recipe crafted for health-conscious eating: nutritious, delicious, and easy to make at home.
Tempered chana dal served with crisp pakwan discs — classic Sindhi Sunday breakfast with a lighter baked pakwan option.
Dal pakwan is the Sindhi breakfast that people travel for: a thick chana dal, crisp flat pakwan, and chutneys over the top. It is a weekend plate, and the pakwan is the part to get right.
Ingredients
How to Make It
Cook and temper chana dal.
Roll thin pakwan; bake/air-fry or shallow-fry crisp.
Serve dal with pakwan and chutney.
Nutrition per serving
* Approximate values per serving
Health Benefits
Protein dal breakfast. Baked pakwan cuts oil versus deep-fried discs.
Chana dal brings protein and chew, and the crisp pakwan is a small portion of fried dough, so the plate stays heavy on dal.
Pro Tips
- →Dal thick not watery.
- →Prick pakwan.
- →Serve hot crisp.
- →Soak the chana dal for 2 hours, then cook until soft but still grainy.
- →Prick the rolled pakwan all over with a fork so it stays flat in the oil or air fryer.
- →Roll thin, about the thickness of a papad, for a proper crunch.
A calorie note
Most of the calories in this dish come from a few ingredients. For reference, per 100 g: Cooking oil: about 884 kcal (about 40 kcal per teaspoon); Chana dal or dried chickpeas: about 365 kcal. Measure these with a spoon or scale, because small changes here move the total more than anything else. Values are rounded from USDA FoodData Central and the Indian Food Composition Tables (IFCT 2017), as of 13 Oct 2026, and vary by variety and by table. General information, not medical advice.
Variations
- 1Green chutney.
- 2Onion salad.
- 3Bake the pakwan at 180 degrees C for 15 minutes for a drier, lighter version.
Frequently Asked Questions
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