Ingredients:-
For Dal:
1 cup chana dal, soaked and boiled
1 tablespoon ghee
1/2 teaspoon cumin
2 green chilies, slit
8-10 curry leaves
Pinch of asafetida
1/2 tomato, finely chopped
1/2 teaspoon turmeric powder
1/4 teaspoon chili powder
1/2 teaspoon pepper powder
1/2 teaspoon amchur powder
1/4 teaspoon garam masala
1/4 teaspoon chaat masala
Salt to taste
1/2 teaspoon jaggery
2 tablespoons coriander, finely chopped
For Pakwan Tacos:
1/2 cup wheat flour
1/2 cup all purpose flour
2 tablespoons maize flour
1/4 teaspoon ajwain
Salt to taste
2 tbsp oil
water to knead
oil for deep frying
Assembling:
2 tbsp green chutney
2 tbsp sweet chutney
1 tablespoon tomatoes, finely chopped
1 tablespoon capsicum, finely chopped
2 tablespoons coriander, finely chopped
3 tablespoons thin sev
1/2 teaspoon chaat masala to sprinkle
Instructions:-
For dal:
In a large pan, heat ghee and splutter cumin, green chilli and curry leaves.
Add tomato and saute until they are soft.
Add asafetida, turmeric powder , chili powder, pepper powder, amchur powder, garam masala and chaat masala.
Sauté for few minutes.
Now add boiled chana dal along with its water.
Add salt and jaggery and mix well.
Boil for 5 minutes or till dal cooked completely.
Add coriander and keep it aside.
For pakwan tacos:
In a large bowl, mix wheat flour, all purpose flour, maize flour, ajwain and salt.
Now add oil & water and start to knead the dough.
Pinch a ball sized dough and flatten.
Grease it will little oil and roll as thick as paratha.
With the help of cookie cutter, cut into round shape and prick with a fork.
Now deep fry the pakwan in hot oil holding both the sides up in taco shape.
Fry the taco pakwan till they are golden brown and crispy.
Assembling:
Place taco pakwan in a taco holder.
Fill it with about 2 tablespoons of chana dal first.
Pour about 1 teaspoon of green chutney and sweet chutney.
Top it with chopped tomatoes and capsicum.
Sprinkle a pinch of chaat masala.
Top it with thin sev and coriander.
Serve.