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Cooking Instructions
Finely chop onion and green peppers and set aside in a plate.Soak chana Dal in hot water for 15-20 minutes.Start with the prepration of dough for the Pakwan.Add water in small quantity to maida to make it into a stiff dough.cover it with some cloth or plastic wrap and set aside. Add water and sugar to tamarind paste and put it on medium heat.Add all the spices including rock salt and plain salt and let it simmer.Mix it with a spoon after every 2-3 min.Let it simmer for at least 20-25 min or till sugar start turning to syrup and start getting thicker.After that you can take it down from flame and put it aside to cool down.(you can prepare it in large quantity as you can use it with chat and dahi bade etc.) Now put Dal in a pressure cooker ,add water to it with turmeric powder,coriander powder and salt.put it on medium high heat for 5 -7 min and then slow it to medium heat.Give at least 10-12 whistle.After that open the cooker and if you find that there is still lot of water or daal is not mashed completely,you can put it on high heat without putting the cover and keep mashing it with a heavy spoon.After its gets thick and completely mashed put it aside Now prepare pakwan with the dough.Roll the dough into a big long roll by rolling it onto the kitchen counter top or a big tray.it should not be more then 1-2 inch thick.Then cut it into not very thick circles with a knife.Now take one circle and with the help of rolling pin roll it into thin flat circles .Make them as thin as you can.They should not fluff when you fry them in the oil.You can even prick it with knife so that it do not fluff.This will make them crip.Fry on medium high heat till they golden brown and crisp. How to serve: Take one pakwan and spread mashed daal on it with a spoon.Spread some chutney on it and decorate it with chopped onions and green pepper.

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