DAL PAKWAN

FOR BENGAL GRAM DAL SOAK THE BENGAL GRAM DAL FOR FEW HOURS TAKE A PRESSURE COOKER PUT SOME OIL IN IT NOW ADD CURRY LEAVES CUMIN SEEDS AND GREEN CHILLY WHEN THEY CRACKLE ADD GRAM DAL IT MIX IT WELL B THEN ADD SOME WATER SALT AND TURMERIC POWDER IN IT SLOW DOWN THE FLAME WITH ONE WHISTLE COOK IT FOR FEW MINUTES WHEN THE PRESSURE GOES DOWN OPEN THE LID AND BRING GRAM DAL IN A BOWL BY ADDING RED CHILLY POWDER AND MANGO POWDER FOR PAKWAN TAKE REFINED FLOUR ADD SOME SALT LITTLE OIL MAKE A DOUGH OUT OF IT ROLL IT IN CIRCLE PRICKLE IT WITH KNIFE OR FORK SO THAT THEY DONT BLOW UP TAKE A FRYING PAN ADD OIL IN IT FRY THE CIRCLE KEEP ON PRESSING WITH SPOON FRY TILL GOLDEN BROWN