Halwa puri and chanay is a typical Pakistani breakfast made on the weekends, this some thing I also make very often for weekend brunch, I avoid making puris though as they are so full of oil, so most of them time at home I try to serve halwa and chanay either with parathas or naan and kulchay. I hope you will enjoy making it at home as much as I do, and will be asked to make it over and over again.
Aloo Chanay Ki Bhujiya:
2 large potatoes, peeled and cut in cubes
2 cups boiled chick peas (chanay)
1/3 cup oil
2 medium onions (sliced)
1 tbsp ginger garlic paste
2 tomatoes (chopped)
1 tsp nigella seeds (kalonji)
1/2 tsp turmeric powder
1 tsp cumin seeds
1 tbsp red chili flakes
1 tsp garam masala powder
½ tsp coriander powder
1/2 bunch fresh coriander leaves, chopped
3-4 green chilies chopped
Salt to taste
1) Heat 3 oil in a pan, cumin seeds, then add sliced onions fry till onions get light brown, add in ginger garlic paste and chopped tomatoes mix it well.
2) Add 1 tsp onion seeds, turmeric powder, crushed red chilies flakes, salt and mix it well, then add boiled chanay (chick peas), chopped green chilies, potatoes and mix well.
3) Add 2 to 3 cups of water give it a good stir and cover it with lid, let it cook on low flame till the potatoes get done.
4) Once the potatoes get done take a masher and mash the potatoes and chanay slightly so that half of potatoes and Chaney get mashed. Add in garam masla powder, coriander powder, fresh coriander leaves and cook till gravy become thick and reaches your desired consistency.
Sooji Ka Halwa:
1 cup semolina/sooji
1-1/2 cup sugar
1/4 tsp salt
4-5 green cardamoms
3 cups water
2-3 drops of kewra water (optional)
1/4 cup almonds (skinless & slivered)
1/4 cup raisin (washed)
1/4 cup coconut (sliced)
A few slivered almonds and pistachios for garnishing
1) Heat a wide pan on medium heat and add ghee, cardamom pods and allow the aroma to infuse the oil for about 2 minutes.
2) Add in the semolina and stir well, keep stirring until the semolina changes its color to light brown(about 5-7 minutes).
3) Next add in the water and keep stirring (turn the heat to low while adding water or you can also take the pan off the stove while adding water), next add in the sugar, salt, almonds, raisins, sliced coconut, a few drops of kewra water and mix well, lower the flame cover the pan and let it cook until all the water dries up for 5-10 minutes.
4) Once the water has dried and the halwa has reached your desired consistency give it a good stir and turn off the heat, put it in a serving dish, garnish with pistachios and almonds. The halwa is ready to be served.