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

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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 🙂

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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pakwan recipe, sindhi pakwan recipe

pakwan recipe

Sindhi pakwan recipe - crisp fried breads spiced with cumin, carom and black pepper.
4.88 from 8 votes
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Cuisine Indian, Sindhi
Course Breakfast, Side Dish, Snacks
Servings 14 to 16 pakwans


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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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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  1. 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

  2. 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.

    1. 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.

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