Friday, November 5, 2010

Halwa Puri Choley

Halwa Puri Choley is the traditional Pakisthani breakfast. It's delicious combination of sweet halwa, spicy chick peas and hot crunchy puris makes it more delectable. Halwa Puri Choley is also enjoyed by most, even in Hyderabad, India.  I avoided food colour in halwa recipe to make it simple. There are 3 recipes in this item:
Halwa, the sweet dish,
Puri, the deep fried bread
and Choley, the spicy curry made with chickpeas; I call this as 3 in 1 recipe.

Ingredients for Halwa
Semolina / sooji/ bombai rava - 1 cup
Raisins - 1tsp
Cardamom Pods - 4
Chironji - 1 tsp
Cashewnuts - 6-8
Sugar - 1 cup
Water - 2 cups
Ghee ( clarified butter) - ¼ cup
Food colour - Yellow / orange optional

Heat clarified butter or in a  pot until well hot. Add cardamom dry fruits and nuts and fry. Add semolina and roast the semolina on very low heat until it turns light brown and gives a nice aroma.

Boil the water in a separate bowl, add the fried semolina and keep mixing, so it doesn't form lumps.

Cover and keep on low heat and let it simmer until the water is absorbed (approximately 5 to 10 minutes.) Remove from heat and serve.

Ingredients for Choley
Chick Peas(Garbanzo Beans) - 1 cup washed, soaked, cooked
Ginger - 1/4 tsp grated
Potato - 1 peeled & diced
Turmeric - a pinch
Red Chilli Pwd - 1/2 tsp
Green Chillies - 2 chopped
Tomatoes - 1 chopped
Cumin pwd - 1/4 tsp
Oil - 2 tbsp
Onions - 1 finely chopped
Garam masala pwd - 1/4 tsp
Mint - 1 tsp finely chopped
Lemon juice - few drops (optional)

Take a pan and add the Onions, green chillies, and mint and fry, add cumin, turmeric, chilli powder and salt . Add potatoes and mix and cover and cook until potatoes are soft. Add tomatoes and cook till soft.

Add the cooked chickpeas and mix well let it simmer for 10 mins, mash some of the chickpeas with a fork to make thick gravy. Sprinkle garam masala and mix, add few drops of lemon juice (optional) and serve hot.

Ingredients for Puri
Whole Wheat Flour - 2 cups
Hot water - enough to mix ( appox 3/4 cup)
Oil for deep frying

Add salt to the warm water and mix.

Slowly add the water to the flour, just enough to form a firm dough, and knead well until smooth. Cover, and let it sit for least half an hour. Punch and knead the dough again before rolling out.

Divide dough into small balls about the size of a lemon, and roll out into round shape.

Heat oil in a wok. Fry the puri one at a time until puffed and turns brown. Turn and fry the other side and drain. Serve.

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