• A tangy dal pakwaan with green yoghurt chutney makes an excellent breakfast in India. (Andrew Dorn)Source: Andrew Dorn

A popular Sindhi breakfast, dal pakwan is a creamy dal served with fried flatbreads. Here with top is with a cool yoghurt-chutney sauce.






Skill level

Average: 4.5 (4 votes)


  • 280 g packet ready-made tomato and cumin dal
  • ½ tsp ghee
  • ½ onion, finely diced
  • ¼ cup chopped coriander leaves
  • 1 lemon, cut into wedges
  • tamarind and date chutney, to serve


  • 75 g (½ cup) plain flour
  • 50 g (¼ cup) fine semolina
  • ½ tsp cumin seeds
  • salt, to taste
  • 1 tsp melted ghee
  • 2 tbsp milk
  • sunflower oil, for frying

Green yoghurt chutney

  • 1½ tbsp green chutney
  • 260 g (1 cup) Greek yoghurt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. For the pakwaan, place the flour, semolina, cumin seeds and salt in a bowl and stir to combine. Add the ghee and milk and stir until the mixture looks crumbly. Slowly add in about 125 ml (½ cup) cold water until a firm dough forms. Shape into a ball and set aside to rest for 10 minutes.  
  2. Fill a saucepan or deep–fryer two thirds full of sunflower oil and heat to 180°C.
  3. Roll out the dough out until about 5 mm-thick. Using a 7-cm cutter, stamp out rounds, then gently re-roll the scraps and repeat. Using a fork, prick the rounds all over to prevent them from puffing up too much during frying. Fry pieces of dough for 3-5 minutes or until golden and crisp. Drain on paper towel.
  4. Meanwhile, place the dal in a saucepan over medium heat and stir until hot. Stir in the ghee and bring to the boil, then remove from the heat and cool slightly.
  5. For the green yoghurt chutney, mix the chutney and yoghurt together until well combined.
  6. Top the pakwaan with a spoonful of dal, diced onion, chopped coriander leaves, green yoghurt chutney, tamarind and date chutney and serve with lemon wedges on the side.


Delve into the diversity of Indian cuisine with India Unplated, Thursdays 8pm on SBS Food.

Photography by Andrew Dorn.