Try this Pakwaan Recipe recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 recipe (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- To begin with, in a mixing bowl, add all purpose flour, carom seeds, ½ tsp salt and oil. Mix well.
- Knead the dough with lukewarm water and let it set by keeping it aside for 15 - 20 minutes.
- Make small sized dough balls out of the dough prepared.
- With a rolling pin, roll the balls to a very thin dough disc or poori.
- Pierce the puri using a knife. This is done so as to avoid puffing of poori. Pakwan is non puffed flat Indian bread.
- Likewise prepare other puri and arrange on kitchen cloth.
- In a flat bottom pan, heat oil and then change the flame setting to medium.
- Carefully add pakwaan to hot oil. Fry till it turns golden brown.
- Remove fried pakwans on tissue paper to drain out excess oil.
- Let them cool down to room temperature.
- Crisp pakwan are ready to be served with chane ki dal.
Piercing the rolled dough disc with a sharp knife before it hits the hot oil prevents the disk from inflating into a hollow sphere. Pakwaan must remain completely flat to achieve its signature brittle texture. Frying unpierced rounds traps steam inside, creating pockets that soften the bread from within and ruin the final crunch.
- Rub the fat into the all-purpose flour thoroughly before adding water. This coating action inhibits gluten development and ensures a sandy, crumbly bite rather than a tough, chewy flatbread.
- Rest the kneaded dough for precisely fifteen to twenty minutes. Allowing the gluten strands to relax makes the dough pliable enough to roll out paper-thin without snapping back.
- Maintain a medium flame during frying. Oil that is too hot will scorch the exterior before the interior moisture can evaporate, leaving the center soft.
- Judge doneness entirely by visual cues. Remove the pieces from the oil the moment they turn an even golden brown and the bubbling subsides noticeably.
Drain the fried pieces on absorbent paper towels until they reach room temperature to set the crisp structure. Store cooled bread in an airtight container to retain crunch for several days.
