Ingredients

Chana dal soaked	2 cups
Salt	½ tbsp
Turmeric powder	½ tbsp
Green chilli	1 pc
Water	as required
Amchur powder	1 tbsp
Roasted jeera powder	½ tbsp
Black pepper powder	1 tsp
Red chilli powder	½ tbsp
Oil	2 tbsp
Jeera	½ tbsp
Red chilli powder	½ tbsp
Refined flour	2 cups
Ajwain	½ tsp
Salt	½ tbsp
Oil	1 tbsp
Onion chopped	2 tbsp
Green chilli chopped	1 tsp
Coriander chopped	½ tbsp
Green chutney	1 tbsp
Imli chutney	1 tbsp
Pomegranate seeds	1 tbsp
Tomato chopped	1 tbsp
Jalapenos	4-5 pcs

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Method 

Take a pressure cooker, add soaked chana dal, salt, turmeric powder, green chilli, water and cook it for 2-3 whistles.

Once done, cook it on a low flame and simultaneously keep stirring and mash the dal.

Now, on the top of dal, add amchur powder, roasted jeera powder, black pepper powder, red chilli powder and keep as it is.

On the other side, heat some oil in a pan, add jeera, red chilli powder and let it bloom.

Pour this tempering over the dal.

Dal is ready for dal pakwan.

Now, take refined flour, add salt, ajwain, oil and rub them.

Then add water and knead it into a semi soft dough. Then add oil, knead and keep aside.

Divide it into portions, take one portion, apply oil and roll it to a flat circle.

Dock it with the help of a fork.

Heat oil in a pan, deep fry pakwan until golden brown & crisp.

For nachos pakwan, roll it to a flat circle, cut them into nachos shape and deep fry them until crisp.

Now serve dal pakwan: place the pakwan, pour some dal, top it up with chopped onion, chopped green chilli, green chutney, imli ki chutney and pomegranate seeds.

To serve as a dal pakwan as nachos, pour some dal on a plate, place nachos pakwan, top it with green chutney, imli ki chutney, chopped onion, chopped tomato, jalapenos and pomegranate seeds.

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