Cranberry Date Chutney:
• 1 cup boiled cranberries
• ½ cup boiled dates (10/12pcs)
• ½ inch ginger, grated
• 1 tbsp red chili powder
• ½ tsp cumin power
• ½ tsp amchoor power
• 2 1/2 cups water
• 2 cups maida
• 1 ½ tbsp ghee
• ½ tsp powdered red chili
• ½ tsp cumin seeds
• Salt to taste
• Water (enough to knead a stiff dough)
• 1 cup soaked chana dal
• ½ tomato, chopped
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• 8-10 curry leaves
• 1 green chili, chopped
• 1 tsp coriander powder
• ¼ cup vegetable oil
• 1 pinch garam masala powder
• salt to taste
Assembly and Garnish:
• ½ chopped onion
• 1 tsp cranberry date chutney
• ½ tsp amchur powder
• ¼ th cup Chopped coriander
• 1 tbsp green chutney
Add dates, ginger, and cranberries to mixer and blend until it is a smooth paste.
In a pan, mix the date cranberry paste with remaining chutney ingredients and cook for 5 minutes on medium heat.
Set chutney aside and let it cool.
In a mixing bowl combine maida and ghee, rub the maida with the ghee with your fingertips till it resembles thick crumbs. Next, add the remaining dough ingredients and water to knead into semi soft dough. Set aside to rest for 30 mins.
Divide the dough into small portions and roll into palm sized discs. Prick each disc with a fork or toothpick.
Next, heat oil in a deep-frying pan over medium heat. Fry the prepared pakwans until they are golden brown and crisp in texture.
In a pressure cooker, mix soaked channa dal, turmeric powder, salt and 2.5 cups of water. Mix well.
Shut lid and pressure cook for 15 mins and after 1st whistle, lower heat down to a simmer.
Once dal reaches a thick consistency, set aside. If it is not thick, cook for a few more minutes.
To make the tadka, heat oil in a pan. Add the cumin seeds and let them splutter. Next, add the green chilies, tomatoes, curry leaves, garam masala, green chilies, and salt. Stir-fry for a minute and pour the tadka into the dal and stir.
Assemble the Dal pakwaan by topping the dal on the pakwaan.
Top up with cranberry date chutney, green chutney, onions, and coriander leaves then serve immediately.
About Saransh Goila:
Saransh Goila won a cooking game show in 2011, and has risen in the chef ranks since. Now the founder of an eponymous quick-serve chain called Goila Butter Chicken, Goila appeared as a guest judge on Masterchef Australia. Goila holds a record for the ‘Longest road journey by a chef’, travelling across India to discover regional cuisines, for 100 days.