Halwa Puri Nashta

Ingredients

For Halwa:

Semolina ½ kg

Sugar ½ kg

Clarified butter 1 cup

Cardamom 4 to 5

Kewra essence few drops

dry fruits as required

Food color 1/3 tsp

For puri:

White flour ½ kg

salt pinch

Oil for fry

Salt as required

Clarified butter/ghee 2 to 3 tbsp

Cooking Directions:

Pori Recipe:

To make the puris take a mixing bowl and add white flour(maida), ghee, a pinch of baking soda and a pinch of salt.

Mix well till a smooth dough is formed.

Divide the dough into equal portions and roll into small balls.

With the help of a rolling pin, roll each ball into thin circular discs.

Deep fry the puris on a high flame until they turn light brown.

Halwa Recipe:

To make the halwa take a pan and cook semolina on a medium flame till it changes color.

Add ghee, small cardamoms and sugar.

Mix well until the sugar dissolves.

Then add chopped almonds and pistachios followed by yellow food color.

Continue stirring until the semolina is fully cooked and its texture turns smooth.

Lastly add a few drops of kewra and garnish with chopped almonds

Ingredients for Chanay Ka Salan:

Chickpeas (boiled) 1/2 kg

Ginger Garlic Paste 1 tbsp

Salt as per taste

Brown Onions 1/2 cup

Tomatoes (chopped) 5-6 medium

Red Chillies (crushed) 1 tbsp

Turmeric Powder 1 tsp

Cumin Seeds 1 tsp

Garam Masala Powder 1 tbsp

Black Pepper Powder 1/2 tsp

Sugar 1 tbsp

Tamarind pulp 1/2 cup

Cooking Oil 1/2 cup

Ingredients for Aalo bhaji:

Potatoes(boiled & cubed) 1/2 kg

Garlic(crushed) 1 tsp

Salt as per taste

Red Chillies (whole) 5/6 tbsp

Fenugreek Seeds 1/2 tsp

Nigella Seeds 1/2 tsp

Mustard Seeds 1/2 tsp

Oregano Seeds 1/2 tsp

Sugar 1 tbsp

Tamarind pulp 1/2 cup

Cooking Oil 4-6 tbsp

Method for Chanay ka salan:

In a pot, slightly heat cooking Oil for 2-3 minute and saute ginger garlic paste.

Add cumin and remaining dry spices.

Mix well. Sprinkle a little water and stir the spices for a few minute.

Add onion and tomatoes and stir untli tomatoes are tender.

Add chickpeas,stir once and add 2 cups of lukewarm water, suagr and tamarind.

Simmer on low heat for 5-7 minutes.Mix salt and black pepper in the end and remove from stove.

Method for Aalo bhaji/Tarkaari:

Boil 1 1/2 cups of water and add red chillies and nigella seeds.Add potatoes and cook until gravy thickens.

In a frying pan, slightly heat cooking Oil for 2-3 minutes and add mustard, fenugreek, garlic and oregano.

When they pop,pour the tarka on the potatoes and cook for 4-5 minutes.

Add salt,sugar and tamarind.Mix well and remove from stove.