How To Make Pawkan

Step 1: Prepare The Dough

• In a large bowl, add whole wheat flour, all-purpose flour, ghee and salt to taste.
• Mix all the ingredients with your hands.
• Take the flour mixture between your palms and rub it to form a crumbly breadcrumb like texture.

  Note: When you hold the mixture in your fist, it should hold the shape and not crumble.
• Gradually, add water and form into a semi-tight, smooth dough. Cover and let the dough rest for 10 minutes.

Step 2: Roll The Pakwan

• Divide the dough into 16 equal portions. Shape the dough into balls and cover with a clean kitchen towel.
• Take a dough ball and roll it around 5-6 inch circle. Using a fork, prick the rolled pakwan for few times.

  Note: Note: It is important to prick the pakwan, so that it does not puff up while frying.
• Cover the rolled pakwan with a clean kitchen towel, to prevent the pakwan from drying.
• Continue with the rest of the dough. This recipe makes around 16 pakwan.

Step 3: Fry The Pakwan

• In a kadai or a wok, add around 2 – 2 ½ cups of oil. Keep the heat to medium-low.
• Once the oil is moderately hot, carefully slide the pakwan into the oil.

  Note: The oil should not be too hot.
• Gently, press the pakwan with the perforated spoon (ladle).
• Once the base of pakwan turns slightly brown, carefully turn the pakwan on the other side and let it cook.
• It takes around 2-3 minutes to fry the pakwan. Fry the pakwan until both the sides are nice golden brown and crispy. Remove the pakwan on the paper towel. Finish frying rest of the pakwan.
• Serve this pakwan with chana dal, drizzled with tamarind chutney, cilantro chutney, and chopped onions.