Furqan

Can someone post a proper good recipe for making proper halwa puri nashta?

horizon472

i hv a improper recepie lolzz,i mean dat the recepie from i make pori's is just so so nt speciall...if u need then i can post??but i think u must have common or ordinary dat recepie of pori..

pinklove

Poori
2 cups Whole Wheat Flour
Salt (to taste)
½ tbsp. Vegetable Oil

Slowly add about 3/4 cup warm water to the flour, just enough to form a firm dough, and knead until smooth. Cover, and let it rest at for least 1/2 hour, and knead again briefly after 1-2 hour. If resting more than 1 hour, punch and knead dough again before rolling out.

Divide dough into small balls about the size of golf-balls, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry until light brown; and drain.


Halwa

2tbs Sujji (semolina)
2tbs oil
4 tbs sugar
1/2 cup water
Seeds of 3 small Illaichi
Yellow food color (optional).

Put the sujji and oil in a pot along with Illaichi seeds and fry until slightly brown on very low heat.

Meanwhile combine sugar and water to make a syrup.
Add this to the sujji taking care not to burn yourself and cook on low heat to desired consistency.
If you want to color the halwa add the color to the syrup before pouring it into the sujji.

Monk

drive down to halwa puri place , buy it bring it back.

Ira

I have an awesome recipe for chikkar cholay, not sure if you want this as part of your halwa puri nashta. Very simple yet delicious.

Wash and soak orange chilkay wali daal in water for a couple of hours.
Then add about 2 cans of chanay (or preboil your own), daal, 1 big ilaichi, salt and just a little bit of red mirchi and a pinch of baking soda. Dont add too much of red mirch becayse you want most of the heat coming from garam masala and black pepper, tahts what gives it the authentic taste. Also add some water. Let this simmer for 20-30 mins on low to medium heat until the daal is getting done and some of the chanas are getting mashed. Then add about 1 tsp garam masala and black pepper to taste. Let this cook until it reaches teh desired consistency.

In a seperate frying pan, sautee some sliced onion in ghee or oil until goldenisuh brown. Use this as a baghar or tarka for chikkar cholay.

For halwa recipe: Someone just listed one above and also i am sure if you do a quick search, you wil find several recipes of suji ka halwa.

Pooris: Someone jsut gave a recipe for those as well. Some people alsouse tortillas although i have never used these.

Furqan

thanks all for your beautiful informative posts....

We usually have halwa puri with these cholay with potates in it..kinda with achar in it .. with yogurt, and sooji ka halwa on the side.

I will try out these recipes on one weekend at a time thanks ya all