Sindh x Mexico
Dal pakwan tostadas
Pakwan was a tostada before anyone told it so. Add avocado and it finds out.
60 minTime
13 gProtein each
mediumSpice
1hPlan ahead. Soak for 1 hour first; the 60 minutes come after.
The Sindhi Sunday breakfast3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original549kcal
13 gprotein
9 gfibre
60minutes
Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.
Ingredients
Method
6 steps- 1Mix the maida, ajwain, half the cumin, salt and 1 tbsp oil. Knead a stiff dough with about 70 ml water. Rest 15 minutes.
- 2Pressure cook the soaked dal with turmeric, salt and 450 ml water for 2 whistles. Let the pressure release naturally.
- 3Heat the ghee, crackle the rest of the cumin, add the chilli and chilli powder and pour over the dal. Add amchur and garam masala and mash half the dal.
- 4Simmer the tamarind and jaggery with 130 ml water for 8 minutes and strain.
- 5Roll the dough into 8 thin 12 cm rounds and prick all over. Fry one at a time in hot oil for 1 to 2 minutes until crisp and golden. Fry with care and drain.
- 6Mix the onion, tomato, coriander, lemon and a pinch of salt. Top each pakwan with dal, avocado, salsa and imli chutney.
Serve it like this
Lay the tostadas flat on a big plate, overlapping slightly, with chutney drizzled in thin lines and extra lemon on the side.
