Serves 1
Directions
- 1Preheat your Kent Air Fryer at 180°C for 5 minutes.
- 2Air fry pakwan for 10 to 12 minutes.
- 3Let it cool down and then you can store it up to a week.
- 4Prepare dal as mentioned in the recipe and serve with chutneys.
- 5In a pressure cooker, add 1 cup soaked chana dal (soaked overnight or 4 hours) and ¼ cup soaked moong dal.
- 6Add 2 chopped tomatoes, 2–3 chopped green chilies, 1 tsp haldi, salt, and water.
- 7Pressure cook for 3 whistles and then 15 minutes on simmer.
- 8In a bowl, mix 2 cups whole wheat atta, ajwain, red chili powder, salt, and 2 tbsp ghee.
- 9Add water gradually to form a firm dough.
- 10Roll out small, thin poori shapes and make holes with a fork.
- 11Preheat air fryer at 180°C for 5 mins.
- 12Air fry pakwan at 180°C for 10–12 mins until golden and crisp.
- 13Heat ghee in a pan.
- 14Add jeera, hing, and red chili powder.
- 15Pour the tadka over the cooked dal.
- 16Serve the dal with crispy pakwan.
- 17Top with green chutney, tamarind chutney, chopped onions, pomegranate, and a squeeze of lemon.
Ingredients
- 1 cup soaked chana dal
- 0.25 cup soaked moong dal
- 2 chopped tomatoes
- 2 -3 chopped green chilies
- 1 tsp haldi
- salt
- water
- 2 cups whole wheat atta
- ajwain
- red chili powder
- 2 tbsp ghee
- ghee
- jeera
- hing
- green chutney
- tamarind chutney
- chopped onions
- pomegranate
- lemon
Equipment
Kent Air Fryerpressure cookerbowlforkpan
Tips
- Air frying makes pakwan light, crunchy, and totally guilt-free!
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