Halwa poori cholay, a desi breakfast consisting of a spicy chickpeas dish, a wealthy semolina candy dish and mushy yummy poori’s. Good breakfast for a lazy weekend.
Halwa Poori Cholay
Ingredients for Halwa:
1. Semolina – 1 cup
2. Sugar – 1 cup
3. Ghee or butter – 1 cup
4. Evaporated milk or entire milk – 1 can or 2 cups
5. Cardamom powder – 1/Four tsp
6. Pinch of colour and/or saffron
7. Crushed or flaked nuts – for garnishing
Technique for Halwa:
- Warmth ghee/butter in a pan, add the semolina and fry on low warmth till colour begins to vary and it provides a beautiful nutty aroma.
- Hold stirring typically so the colour is even.
- Within the meantime, pour the milk and sugar, saffron or meals colour right into a blender and mix till effectively mixed.
- As soon as the semolina is golden, slowly add the blended milk and sugar combination a bit of at a time.
- Watch out to not pour it all of sudden as a result of it’ll splutter.
- As soon as all of the milk is within the semolina, maintain stirring and let it cook dinner till a lot of the moisture is gone.
- Add the cardamom powder, combine it in, then cowl and set on low warmth to steam for five minutes.
- Garnish with nuts earlier than serving.
Ingredients for Cholay:-
1. Boiled chickpeas – 2 cups
2. Oil – Four tbsp
3. Cumin seeds – 1/2 tsp
4. Mustard seeds/rai – 1/2 tsp
5. Curry leaves – 2-Three chopped
6. Garlic paste – 1/Four tsp
7. Grated uncooked mango – 2 tbsp or amchoor powder – 1 tsp
8. Chopped tomato – 1
9. Tomato paste/puree – 1 tbsp
10 Green chilies chopped – 2
11. Boiled and cubed potato – Three medium
12. Cumin powder – 1/2 tsp
13. Turmeric powder – 1/Four tsp
14. Crimson chili powder – 1 tsp
15. Salt – to style
16. Lemon juice – 1 tsp
17. Chopped coriander – for garnishing
Technique for The Cholay:
- Warmth oil, add mustard seeds and cumin seeds, allow them to splutter.
- Then add curry leaves, garlic paste, grated mango, 1 chopped chili and chopped tomatoes.
- Prepare dinner till tomato has softened, then add turmeric, cumin, chili powders and tomato paste.
- Fry for a minute, then add the chickpeas and potatoes.
- Let the masala coat every little thing properly, sprinkle some salt.
- Then add 1 cup water, flip the warmth all the way down to low and canopy the pot.
- Let it simmer gently on low warmth for about 15 minutes.
- Then open and mash a number of the potatoes and chickpeas simply to assist thicken the gravy barely.
- Add the remaining green chilies and the lemon juice.
- Modify salt and garnish with chopped coriander.
Ingredients for Poori’s:
1. All-purpose flour – 1 1/2 cups
2. Atta flour – 1/2 cup
3. Yogurt – 2 tbsp
4. Oil – Three tbsp
5. Salt – 1 tsp
6. Baking powder – 1 pinch
7. Milk – 2 tbsp
8. Heat water – for kneading
9. Oil – for deep frying
Technique of The Poori’s:-
- Sift the flour, baking powder and salt, then add yogurt and oil.
- Steadily add within the heat water and knead to a mushy dough.
- Let it sit for about 20 minutes, then divide the dough into 10-12 items.
- Roll every one out to about Four inches diameter.
For Smooth Puris Proceed as Follows:
- Warmth your oil, be sure that it’s fairly scorching. Put in a poori’s within the scorching oil and instantly begin splashing scorching oil excessive of it with a spoon.
- Gently press down on the poori’s with the again of a picket spoon or spatula, and you will notice it begin to puff up.
- Gently press down with the spatula, and wait until it puffs fully, it ought to take solely few seconds.
- Flip the poori’s over and cook dinner the opposite facet till golden brown.
FOR CRISPY POORI’S, YOU NEED TO DO:-
- After you’ve rolled out your poori’s, make small slits throughout them.
- It will cease them from puffing up, and they’re going to keep flat and crisp.
- Fry them within the oil on either side till golden and take away. Drain on paper towels.