Halwa Poori & Chanay聽is a popular breakfast dish in Pakistan and India. It consists of a sweet semolina pudding (halwa) served with deep-fried flatbreads (poori) and spicy chickpeas (chanay). It鈥檚 a hearty and flavorful meal that鈥檚 perfect for starting the day.
Ingredients:
Prepare Halwa:
路聽聽聽聽聽聽聽 Ghee (Clarified butter) 1 Cup
路聽聽聽聽聽聽聽 Hari elaichi (Green cardamom) 4-5 cracked
路聽聽聽聽聽聽聽 Sooji (Semolina) 1 Cup
路聽聽聽聽聽聽聽 Water 2 & 陆 Cup
路聽聽聽聽聽聽聽 Orange food color 录 tsp
路聽聽聽聽聽聽聽 Sugar 1 Cup or to taste
Prepare Makhani Choley:
路聽聽聽聽聽聽聽 Pyaz (Onion) 3 medium
路聽聽聽聽聽聽聽 Tamatar (Tomatoes) 2 large
路聽聽聽聽聽聽聽 Cooking oil 2 tbs
路聽聽聽聽聽聽聽 Makhan (Butter) 3-4 tbs
路聽聽聽聽聽聽聽 Zeera (Cumin seeds) 陆 tsp
路聽聽聽聽聽聽聽 Sukhi lal mirch (Dried red chillies) 3-4
路聽聽聽聽聽聽聽 Adrak lehsan paste (Ginger garlic paste) 1 tbs
路聽聽聽聽聽聽聽 Namak (Salt) 1 tsp or to taste
路聽聽聽聽聽聽聽 Zeera powder (Cumin powder) 1 tsp
路聽聽聽聽聽聽聽 Lal mirch powder (Red chilli powder) 1 tsp or to taste
路聽聽聽聽聽聽聽 Dhania powder (Coriander powder) 1 tsp
路聽聽聽聽聽聽聽 Haldi powder (Turmeric powder) 陆 tsp
路聽聽聽聽聽聽聽 Chicken powder 陆 tbs
路聽聽聽聽聽聽聽 Kali mirch powder (Black pepper powder) 陆 tsp
路聽聽聽聽聽聽聽 Choley (Chickpeas) boiled 2 Cups
路聽聽聽聽聽聽聽 Water 2 Cups
路聽聽聽聽聽聽聽 Cream 4-5 tbs
路聽聽聽聽聽聽聽 Garam masala powder 录 tsp
路聽聽聽聽聽聽聽 Kasuri meethi (Dried fenugreek leaves) 1 tsp
路聽聽聽聽聽聽聽 Hara dhania (Fresh coriander) chopped handful
路聽聽聽聽聽聽聽 Hari mirch (Green chillies) sliced 2-3
路聽聽聽聽聽聽聽 Makhan (Butter) 1 tbs
路聽聽聽聽聽聽聽 Hara dhania (Fresh coriander) chopped
路聽聽聽聽聽聽聽 Makhan (Butter)
Prepare Poori:
路聽聽聽聽聽聽聽 Safed fine atta (White fine flour) 3 Cups
路聽聽聽聽聽聽聽 Namak (Salt) 陆 tbs
路聽聽聽聽聽聽聽 Ghee (Clarified butter) 2 tbs
路聽聽聽聽聽聽聽 Water 1 & 陆 Cup or as required
路聽聽聽聽聽聽聽 Cooking oil for frying
路聽聽聽聽聽聽聽 Badam (Almonds) sliced
路聽聽聽聽聽聽聽 Pista (Pistachios) sliced
Method
Prepare Halwa:
Add the clarified butter to the wok and let it melt. Add green cardamom, semolina, mix well and cook on low flame until it changes color and aroma (5-6 minutes) stirring continuously. Add water and mix well. Add the orange food coloring, mix well and cook until it leaves the sides of the pot (2 minutes). Add sugar, mix well and cook till sugar dissolves, cover and cook on low flame till ghee separates (4-5 minutes) .
Grate the onion and tomatoes on a grater and set aside. Add cooking oil and butter to the wok and let it melt. Add cumin seeds, dried red chillies and mix well. Add the grated onion and tomatoes, mix well and cook on medium heat for 3-4 minutes. Add ginger garlic paste and mix well. Add salt, cumin, red chili, coriander, turmeric, chicken powder, black pepper, mix well and cook for 2 minutes. Add the cooked chickpeas and mix well. Add water, mix well and bring to a boil, cover and cook over medium heat for 6-8 minutes. Turn off the flame, add the cream and mix well. Turn on the flame, add garam masala powder, dried fenugreek leaves, fresh coriander, green chillies, butter, stir and cook on low flame for 2 minutes. Garnish with fresh cilantro, butter and serve!
Prepare Poori:
Add plain white flour, salt to the bowl and mix well. Add the clarified butter and mix well until it crumbles. Gradually add water and knead until a dough forms, cover and let rest for 15-20 minutes. Knead the dough again until smooth. Grease your hand with oil, take a small dough (70 g) and form a ball. Brush with cooking oil, press with your hand and roll out with a rolling pin. Heat the cooking oil in a wok (160-170C) and fry on medium heat until puffed and golden (11-12).
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Garnish halwa with almonds & pistachios and serve with poori & chanay!
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