pakwan recipe, how to make pakwan recipe | sindhi pakwan recipe

Sindhi pakwan recipe with step by step photos – one of our favorite sindhi breakfast dish that I do make at home at times. Pakwan is a deep fried, crisp bread made with all purpose flour. These fried breads have the flavor of carom seeds, cumin and crushed black pepper.

Pakwan is a special sindhi snack that is often served with dal. Their combination is called Dal pakwan and is a popular sindhi breakfast. This is a heavy breakfast, so whenever I prepare…. I prepare dal pakwan for lunch 🙂

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My memories trail back to my office days when a colleague staying in sion, Mumbai near the guru kripa hotel, would get the dal pakwan for the whole team for breakfast. We would have a pakwan party of sorts and would pay her so that she gets this awesome breakfast for all of us.

I have also been to guru kripa hotel and have had the dal pakwan as well as their famous samosas with chole (chickpea curry). Their samosas are distributed in the movie theaters in Mumbai… And well I have had the hot or warm samosas so many times when seeing movies. I still the remember the taste… I did try recreating their samosas at home and came very close to the potato stuffing. Well some more improvements and I will be posting samosa recipe in some time.

These pakwan can be even had plain with some masala chai or ginger chai. You can keep them in an air-tight container and they stay crisp.

dal pakwan recipe

I am first posting the pakwan recipe and then I will post the Dal recipe. since I have taken step by step pics, the post would be too long if I post both the recipes of the chana dal and the pakwan together. The recipe has been adapted from a couple of cookbooks I have at home.

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STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

pakwan recipe

4.86 from 7 votes
Sindhi pakwan recipe - crisp fried breads spiced with cumin, carom and black pepper.
pakwan recipe, sindhi pakwan recipe
Author:Dassana Amit
Prep Time:1 hr
Cook Time:30 mins
Total Time:1 hr 30 mins
Course:breakfasts,side dish,snacks
Servings (change the number to scale):14 to 16 pakwans
(1 CUP = 250 ML)


ingredients for pakwan

  • 1.5 cups all purpose flour (maida)
  • 1.5 cups whole wheat flour (atta)
  • 1 teaspoon ajwain (carom seeds)
  • 1 teaspoon cumin (jeera)
  • 1 teaspoon crushed black pepper (kali mirch powder)
  • 1 teaspoon salt
  • ¾ cup water or as required
  • 2 teaspoon oil or ghee


  • 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.
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Lets start step by step sindhi pakwan recipe:

1: take all the ingredients for the pakwan in a bowl and mix well.

ingredients for pakwan recipe

2: knead into a semi soft dough, neither soft nor hard.

dough for pakwan recipe

3: cover the dough and keep aside for 40-45 minutes. The below pic is of the dough after 45 minutes.

dough to make pakwan recipe

4: make small balls from the dough.

pakwan dough balls - sindhi pakwan recipe

5: roll each ball to a round poori/circle shape and prick with a fork. You can also give cuts in the pakwan with a knife. Doing this ensures that the pakwan does not puff up while frying like pooris.

roll the pakwans - sindhi pakwan recipe

6: heat oil in a kadai for deep frying. Fry each pakwan in hot oil till its golden and crisp.

frying pakwan - sindhi pakwan recipe

7: drain pakwan on paper towels to remove excess oil.

pakwan recipe

8: whilst still warm, Serve pakwan With dal. you can also cool them and then store pakwan in an air tight container.

sindhi pakwan recipe, pakwan recipe

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Dassana Amit

Dassana Amitnamaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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31 comments/reviews

  1. Simply superb, thanks5 stars

    • Welcome Kishan

  2. Recipe is too good but only onr question “Should the pakwan be fried on slow medium or high flame to make it crispy?”5 stars

    • fry on medium flame.

  3. Recipe looks yummy. However, that is not the reason for posting this. My memories goes back to Sion days. We were studying in OLGC, Sion and completed our SSC in 1972. As basket ball players, we would frequently visit Gurukripa and enjoy the samosa, ragda patties and the pain poori. At that time, I didn’t know that they prepared pakwaan daal. But there was a wayside Sindhi theta just a little ahead of Guru Kripa where this was available.
    Almost a year back, I was in Mumbai and you can guess, from the airport, my first stop was Gurukripa, where I had the samosa, patties. The taste is still the same what I had more than 40 years back. (the size of samosa has reduced a little). Thanks for bringing back happy memories.

    • thankyou vinaya for sharing yoru great past memories we are glad we could revive your golden memories 🙂 you are always welcome samosas are great snack to binge anytime.

  4. Today i tired it came out the best recipe.Dal pakwan was simply tasty n yummy.thanks a lot.

    • thank you gauri for sharing the feedback. glad to know 🙂

  5. Hi
    Thanks for all the recipes you have posted n ur doing fantastic job of spreading happiness in every house.I eat this dal pakwan in one of the sindhi hotel but couldnt get the recipe.Thanks a lot for sharing it n I’ll be definaltely cooking it on sunday n will tell you how it was.thanks

    • thanks gauri. do try and do give the feedback.

  6. thanks a lot reena. you can send me the images on vegrecipesofindia(AT)gmail(DOT)com. some time back i would share the pics from readers and fans on the fb page. but now due to lack of time, i have stopped. however, still you can send me the pics.

  7. I just love all of your recipes. Every time I find something new which draw my interest more towards cooking. I just love the way you explain your recipe and that too with photographs. It really helps alot:))

    • pleased to know madhuri that stepwise pics and recipe details are helping you. thankyou for your encouraging words and you are welcome 🙂

  8. ur receipes are good sweet n simple.

    • thankyou veronica 🙂

  9. Hello,

    tried this today and it was very good, thank you!

    • welcome von

  10. no doubt this is very famous in Sindh specially in Tando adam Sindh…5 stars

  11. I am a sindhi daal pakwan is actually called daal tikkar awesome dish fr sundays specially when its a brunch means bfast and lunch together

    • thanks ashish for the info.

  12. Dal pakwan is sooo gooood

    • thanks ram

  13. hi dassana,
    can you please tell me which dal goes best with this? thanks

    • i have already mentioned the dal recipe link in the post. its chana dal. here is the link -

  14. my day jst dsn’t complete till I visit ur site mam 🙂 jst luv ur way of cooking 🙂

    • thanks mehak for this lovely comment.

  15. I had this at a Sindhi friend’s place for the first time. And trust me, if not for the deep fried pakwaan I can have it 3 days a week or maybe 4. Yeah, I have baked pakwaan on my list of dishes that I need to experiment but I don’t think it would ever be able to compete with the deep-fried yummiess!

  16. I never knew these were called pakwan! An aunt of mine makes these. I love to gorge on them for breakfast with pickle and left over dal. Lovely presentation.
    There is a giveaway at my blog…do visit 🙂5 stars

  17. looks so crispy and yummy

  18. lovely pics as always.. wud prefer them for tea rather than brkfast though:)

  19. Wow, that looks great! It sounds like an Indian version of biscuits and tea 🙂