Ingredients: asafoetida (hing),ajwain (carom seeds),curry leaves,onion,cumin seeds (jeera),turmeric powder,green chillies,chana dal (bengal gram dal),sunflower oil,salt,wheat flour,sev,pomegranate fruit kernels,flour (maida),green chutney (coriander mint),garam masala powder,red chilli powder,sweet chutney (date tamarind),sugar,amchur (dry mango powder),ghee

Mini Dal Mature Chat Recipe - That Perfect Party Snack, 1 cup All Purpose Flour (Maida),1/4 cup Green Chutney (Coriander & Mint),2 Green Chillies - slit,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,1 tablespoon Ghee,1 cup Whole Wheat Flour,1/2 cup Fresh Pomegranate Fruit Kernels,1/2 teaspoon Sugar,Salt - as needed,1/4 cup Sev,1 teaspoon Amchur (Dry Mango Powder),1 cup Chana dal (Bengal Gram Dal),Sunflower Oil - for deep frying,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Cumin seeds (Jeera),1/2 teaspoon Garam masala powder,1/4 teaspoon Red Chilli powder,2 tablespoons Ghee,1/4 teaspoon Asafoetida (hing),1/4 cup Sweet Chutney (Date & Tamarind),1 sprig Curry leaves, 65, Sindhi, To begin making the Dal Pakwan Chaat, we will first make the Pakwan and keep it ready.Sift both the flours together.
Add ajwain, cumin, salt and ghee and mix all together into the flour.
Knead the flour into a smooth dough adding water little at a time.
Preheat the oil for deep frying.Divide the Pakwan dough into equal lemon size portions.Dust the surface with flour and roll the pakwan dough into a small disc.Use a fork and mark impressions on the rolled pakwan.
Pierce from both sides, this will prevent the pakwan from puffing up.Place the pakwans into the preheated oil and deep fry on low to medium heat until golden brown and crisp on both sides.
Transfer the fried pakwan on a kitchen paper towels to drain the excess oil and store in airtight containers.Next step is to make the Dal for the Pakwan Chaat.
Wash and soak chana dal in water overnight or for at least 4 hours.Once soaked, drain the water and cook the chana dal in 2 cups of water in the pressure cooker for a couple of whistles along with salt, sugar, turmeric powder, garam masala and amchur powder.After a 4 to 5 whistles, turn the heat to low and simmer for another 5 minutes and turn off the heat.
Allow the pressure to release naturally.
The grains of the chana dal should be soft and yet separate.Open the lid once the pressure releases completely.In a small tadka pan, heat ghee over medium heat.
Add the cumin and green chilies.Saute for a few seconds, add the curry leaves and asafoetida and turn off the heat.Pour the seasoning over the Sindhi Chana Dal and give it a stir.To make the Mini Dal Pakwan ChaatWhen you are ready to serve, place the Pakwan (the crisp puri) on serving platters.
Spoon a small portion of the dal over each of the pakwan (crisp puri).Drizzle some date chutney and green chutney and finally top with with some chopped onions and pomegranates, sev and serve.These Mini Dal Pakwan Chaat make great appetizers at parties, you can even serve it this was for a delicious weekend breakfast as well.Serve these Mini Dal Pakwan Chaat as an evening snack or as an appetizer for parties along with Pav Bhaji, Dahi Vada, Pani Puri and finally end it with a Paneer Kheer as a dessert., https://www.archanaskitchen.com/images/archanaskitchen/0-Archanas-Kitchen-Recipes/2018/Mini_Dal_Pakwan_Chaat_Recipe-9_1600.jpg, 21