Halwa puri is the most loved traditional breakfast in Pakistan, usually enjoyed over the weekends, you can serve it with alu ke tarkari and chana masala, I usually don’t like puries we get from shops as they are so much full of oil and literally even one bite of it make me feel sick, so when ever it comes to halwa puri nashta I always preferred naan or paratha over puries, but the puri recipe I am sharing with you is so light, doesn’t absorb much oil. We had this yummy treat today for brunch, I usually make alu& chana masala with halwa puri but this time for a change I made simple alu tarkari. Its Sunday tomorrow, please do make it and enjoy it with your family.
½ cup semolina
1 & 1/2 cup sugar
2 &1/2 cup water
1/4 tsp orange food color
A few drops of kewra essence
3 green cardamoms
1/4-1/2 cup ghee
1) Put sugar and water in a pan and bring to boil, let it simmer for 3-4 minutes, add in the fold color and kewra essence, mix it well and turn of the flame
2) Heat ghee in a pan and add in the green cardamoms, then add in the suji/semolina and keep stirring until the semolina changes its color to light brown (about 5-7 minutes).
3) Next add in the sugar syrup made earlier and let it come to a boil, then turn the heat to medium-low, cover the pan and let it cook for 7-8 minutes, make sure to stir once or twice in between. Turn of the heat and let it rest for 10 minutes before serving.
Alu ke Tarkari:
½ kg potatoes (peeled and sliced in to ½ inch triangles)
1 tbsp red chili flakes
1 tsp salt
1 tsp nigella seeds/kalonji
¼ tsp turmeric powder/haldi
1 tsp cumin seeds
2 tbsp oil
1 tsp any of your favorite achar
2 chopped green chilies
2-3 tbsp chopped fresh coriander
2 tsp corn flour
1) Put the potatoes along with red chili flakes, salt, turmeric powder, cumin seeds, kalonji, and 3 cup of water in a pan, bring to a boil cover with a lid and let cook till potatoes get soft.
2) Once the potatoes get soft add in the achar, green chilies and chopped fresh coriander, mix corn flour with some water add this to potatoes give it a good stir. Let it cook for 3-4 minutes and turn of the flame.
For the Puries:
2 cups of refined flour (or you can use 1 cup maida and one cup ata)
½ tsp salt
2 tbsp ghee
2 tbsp yogurt
Water as required
1) Mix the flour with yogurt, salt, and ghee, and then start adding in water gradually until you get medium soft dough. Put some oil on the dough, cover it with a damp cloth and let it rest for 15 minutes to half an hour.
2) Next make small balls out of the dough (about 10-12), again rub some oil on the dough balls, cover with a damp cloth and set aside for 10 minutes
3) Heat oil in a wok on medium heat, you have to make sure oil is very well heated, it should be smoking hot, put some oil on the surface you will roll out the balls and on the rolling pin too. Now roll out one ball at a time in to a small chapatti without using any flour
4) Once the Oil is nice and hot, gently slide the puri in from the side, the puri will s will first settle at the bottom for a few seconds before it come up to float. Once it starts to float, gently press on one side with a frying ladle. This will help the puri to puff up.
After a few seconds flip the puri to the other side and cook on the other side, let it fry for a few seconds (30 secs) and take it out with the help of tongs (chimta) making sure all excess oil is drain out. Put the done Puri on a paper towel. Serve hot with halwa and alu ke tarkari :)