Make Mornings Special with Authentic Homemade Halwa Puri

Make Mornings Special with Authentic Homemade Halwa Puri

One of the most popular breakfast items in South Asian cuisine, in reality, it is a very simple dish prepared using only two simple ingredients: a semolina sweet pudding called halwa and a deep-fried piece of bread called puri. Normally the deep-fried breads are paired with a spiced chickpea curry known as chana masala. In this lecture, you are going to learn the recipes of semolina halwa, puri, and chana masala.

Semolina Halwa:

Ingredients:

• •       Semolina, suji - 1 cup
  •       Desi ghee - 1/2 cup, Ghee
  •       Sugar - 1 cup
  •      water - 3 cups
  •       Milk - 1/4 cup
  •        Cardamom powder - 1/4 tsp
  •       Chopped nuts - 2 tbsp

  Boil water, milk and sugar in a vessel. Stir well to dissolve completely. Drop saffron strands, if using mix and keep aside.

  Roasting Sooji:

  ·        Heat ghee in wide pan.

  ·        Add the sooji in it and keep on roasting, stirring continuously till it turns golden brown and starts emitting out a nutty flavour. This should take about 8 to 10 min.

  Mix The Ingredients:

  ·        Gradually, add the prepared syrup to the roasted semolina, stirring continuously, so that no lumps form in it.

  ·        Add cardamom powder, chopped nuts, and raisins.

  ·        Continue to cook till it thickens and leaves the sides of the pan.

  Serve:

  ·        Serve hot, garnished with some more nuts if needed.

           Puri

  Ingredients:

  ·        2 cups whole wheat flour

  ·        1/2 teaspoon salt

  ·        1 tablespoon oil or ghee

  ·        Water (as required)

  ·        Oil (for deep frying)

  Instructions:

  For The Dough:

  ·        In a large mixing bowl take flour and salt. Mix in the oil.

  ·        Gradually add in water and knead into a smooth, stiff dough. The dough should be firm and not sticky.

  Cover & Rest The Dough For:

  Then, cover it with a damp cloth and leave it undisturbed for about 15-20 minutes

  To form the puris

  Then, take the dough and make it into small rounds whose sizes can be compared to lemons.

  Then, one at a time – again, with the support of a rolling pin – roll it one by one into smaller, thin, round discs of about 4-5 inches each in diameter. It has to be of the same width all over otherwise, they tend to cook unevenly. Fry the Puris: Heat oil in a deep frying pan over medium-high heat. Once hot, slide one rolled puri in the oil. Fry till puffs and light golden in color on both sides this would take about 30-40 seconds on each puri.

  Take out the puri with a slotted spoon extra oil is drained on paper towels.

  Chana Masala:

  Ingredients:

  ·        2 cups chickpeas, cooked or canned

  ·        2 tablespoons oil

  ·        1 large onion, finely chopped

  ·        2 tomatoes, pureed

  ·        1 tsp ginger-garlic paste

  ·        2 green chilies, slit

  ·        1 tsp cumin seeds

  ·        1/2 tsp turmeric powder

  ·        1 tsp coriander powder

  ·        1 tsp garam masala

  ·        1 tsp red chili powder

  ·        Salt, to taste

  ·        Fresh coriander leaves, for garnish

  ·        Lemon wedges, for serving

  Instructions:

  Make The Base:

  In a medium pan, heat some oil on medium heat.

  When the oil is hot, add the cumin seeds. ALLOW THEM TO SPLUT.

  Now add the chopped onions and fry them until they turn golden brown in color. Add ginger-garlic paste with green chilies, and again cook for 2-3 minutes more

  Fry the spices: Now add the turmeric, immediately followed by coriander, garam masala, and chickpea flour. Obviously, that'll cook for another minute or two, 'til fragrant. Now add the tomato puree and cook until the oil leaves the mixture. Add in the cooked chickpeas with salt in a pan.

  Mix and allow it to simmer for around 10-15 minutes so that the chickpeas take up the flavors well. Complete and Serve,

  Garnished with chopped fresh coriander leaves.

  Serve Hot:

          lemon wedges to be served at side.

  Serving Halwa Puri:

  Served with hot, just-fried pooris and a bowl of chana masala along with it, the serving portion is good enough for a full-fledged meal in breakfast or brunch and certainly an ideal balance of the sweet and the salty. Enjoy