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Halwa Puri Aur Chanay Recipe

Components for puri:

Wheat Flour 2 Cups

Flour 1/2 Cup

Salt 1/2 tsp

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Water

Rest for 1 Hour

Components for Halwa:

Semolina 1 Cup

Sugar 3 Cups

Ghee 1/2 Cup

Mewa 2 tbsp

Coconut 2 tbsp

Water 3 Cups

Components for Chana (Chickpeas):

Chickpeas 200 gm (Boiled)

Ghee 1/2 Cup

Yogurt 2 tbsp

Onion 1/2 (Cut Slice)

Dried Fenugreek Leaves 1 tsp

Turmeric Powder 1/4 tsp

Salt as to Taste

Cumin 1/2 tsp (Crushed)

Red Chili Powder 1 tsp

Flavor Powder 1/2 tsp

Dry Coriander 1/2 tsp (Crushed and Fry)

Ginger/Garlic stick 1 tbsp

Halwa Poori Cholay

 

pory1A desi breakfast including a hot chickpeas dish, a rich semolina sweet dish and sensitive yummy pooris. Perfect breakfast for a drowsy week’s end.

Components for Halwa

1 cup semolina

1 cup sugar

1 cup ghee or spread (you can pick to use around an enormous bit of this total)

1 can or 2 cups disseminated milk (you can use whole drain)

1/4 tsp. cardamom powder

crush of concealing just as saffron (optional)

squashed or chipped nuts for decorating

Components for Cholay

4 tbsp. oil

1/2 tsp. cumin seeds

1/2 tsp. mustard seeds/rai

2-3 limro/curry leaves, hacked

1/4 tsp. garlic stick

2 tbsp. ground rough mango (or 1 tsp. aamchoor powder)

1 colossal hacked tomato

1 tbsp. tomato stick/puree

2 green chillies, hacked

2 cups foamed chickpeas

3 medium potatoes, foamed and cubed

1/2 tsp. cumin powder

1/4 tsp. turmeric powder

1 tsp. red stew powder

salt to taste

1 tsp. lemon juice

hacked coriander for adorning

Components for Pooris

1/2 cups commonly helpful flour

1/2 cup atta flour

2 tbsp. yogurt

3 tbsp. oil

1 tsp. salt

poryoil for significant burning

Headings

For the Halwa:

Warmth ghee/spread in a skillet, incorporate the semolina and fry low warmth until concealing starts to change and it gives a wonderful nutty scent. You should keep mixing routinely so the concealing is even. In the interim, pour the milk and sugar, saffron and furthermore sustenance concealing into a blender and blend until particularly solidified.

At the point when the semolina is splendid, slowly incorporate the blended milk/sugar mix a little without a moment’s delay. Be careful so as not to pour it simultaneously since it will splutter. At the point when all the milk is in the semolina, keep mixing and let it cook until most of the sogginess is no more. Incorporate the cardamom powder, mix it in, by then spread and set on low warmth to steam for 5 minutes. Improvement with nuts before serving.

For the Cholay:

Warmth oil, incorporate mustard seeds and cumin seeds, let them splutter. By then incorporate the curry leaves, trailed by garlic stick, ground mango, 1 sliced bean stew and divided tomatoes. Cook until the water from the tomato disperses. Incorporate the turmeric, cumin and stew powders, notwithstanding the tomato stick. Fry for a minute, by then incorporate the chickpeas and potatoes.

Let the masala coat everything charmingly, sprinkle some salt. By then incorporate 1 cup water. Turn the glow down to low and cover the pot. Allow it to stew softly on low warmth for around 15 minutes, by then open and pound a bit of the potatoes/chickpeas just to help thicken the sauce fairly.

Incorporate the remaining green chilies and the lemon juice. Adjust salt and adornment with sliced coriander. Done! 🙂

For the Pooris:

Channel the flour, incorporate the getting ready powder, salt, yogurt and oil. Consistently incorporate the warm water and control to a fragile player. Allow it to sit for about 20mins, by then separate the hitter into 10-12 pieces. Roll each one out to around 4 inches separation over.

For fragile puris proceed as seeks after:

Warmth your oil, guarantee it’s exceptionally hot. Put in a poori in the hot oil and speedily start sprinkling hot oil by and by the most noteworthy purpose of it with a spoon.

Carefully press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns diminish in less than a minute, the oil is too much hot. Decrease the glow of the stove. Softly press down with the spatula, and hold up till it puffs absolutely, it should take simply couple of minutes.

Flip the poori over and cook the contrary side until splendid darker.

For firm Pooris, this is what you need to do:

After you’ve uncovered your pooris, make little cuts all over them. This will keep them from puffing up, and they will stay level and new. Fry them in the oil on the different sides until splendid and empty.

HALWA PURI KE ALOO CHANEY

halwa-poori-pakistanIngerdients:

1: onion 1 gigantic (cut)

2: tomato 1 gigantic (cut)

3: potatoes 3 gigantic ( cut in strong shapes)

4: masoor dal 1/2 cup (consumed water)

5: mung dal 1/2 cup (consumed water)

6: chick peas 2 can (keep the can water)

7: turmeric 1/2 tsp

8: salt 1tbs

9: red bean stew powder 1 tsp

10:black cardamom 3

11:nigella seeds 1 tsp

12:cumin seeds 1 tbs

13:water 11/2 glass

14:oil 1/2 cup

15:mix pickle 2 tbs

Recipe:

1: heat oil in a skillet incorporate cumin seeds, nigella seeds, dull cardamom, onions and fry till gets splendid on high fire.

2: incorporate the tomato, salt, red bean stew, turmeric, chick peas and its water, both the dal channel the water they were ingested, incorporate water.

3: hold on for an air pocket and a while later cook on medium flame till the dal is cooked and gets sensitive.

4: by and by incorporate the potatoes, 1/2 glass water and cook till the potatoes get cooked at this point divide not free shape and the curry gets thick.

5: incorporate the mix pickle in it (I used Ahmeds pickle) mix well.

6: present with hot puri.

Halwa Puri Channay Recipe

Halwa Poori is one of the traditional Indian cooking styles that our begetters brought from over the edge, after the bundle. The wellspring of Halwa Puri is said to be Uttar Pradesh, India anyway it is by and large eaten and known as one of the

Components for Halwa Puri Channa(Gram):

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1/4 cup Oil

200 gm Gram gurgled

250 gm Semolina

500 gm Sugar

1 Onion

1/2 tsp Cumin

1 tsp turmeric powder

1 tsp Fenugreek

1 tbsp Red pepper powder

1 tsp Coriander powder

1 tsp Ginger garlic stick

1 cup Ghee

1 crush Yellow concealing

20 gm Coconut

20 gm Raisins

20 gm Cashew

20 gm Pistachio

20 gm Almonds

1 kg Superfine flour

Salt (As Required)

Rules for channa

Take ¼ cup of oil in a skillet and incorporate onion, cumin ,turmeric powder, fenugreek, water, ginger garlic stick, red pepper powder, coriander powder, cumin powder, foamed grams and water and leave it at dum for 3-4 minutes. Grams are readied.

Rules for Halwaa

In a skillet incorporate ghee and semolina and fry it by then incorporate water incorporate sustenance concealing yellow, sugar, coconut, raisins, cashew, pistachio and almonds and cook for 5-7 minutes.

Rules for Poori

Take superfine flour, salt as required, ghee and water and back rub it well. Leave it for 15-20 minutes by then make medium size balls and make Pori by using moving pin. Directly in a pot incorporate oil and fry it till it gets light dim hued. Pori is set up now.

About Ali Amir

I am Cook Specialist and working as head cook in Nishat Group sonce two years, This is my Own Blog where i write about Recipe of All kind of food that people love and want to cook at home.

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