Halwa Poori Cholay: English Recipe

Halwa Poori Cholay

Halwa Poori Cholay

Halwa Poori Cholay

 

Halwa poori cholay, a desi breakfast consisting of a spicy chickpeas dish, a rich semolina sweet dish and soft yummy poori’s. Perfect breakfast for a lazy weekend.

Recipe Shared by Marium Hamid

Halwa Poori Cholay

Servings:- 4

Ingredients for Halwa:

  1. Semolina – 1 cup
  2. Sugar – 1 cup
  3. Ghee or butter – 1 cup
  4. Evaporated milk or whole milk – 1 can or 2 cups
  5. Cardamom powder – 1/4 tsp
  6. Pinch of color and/or saffron
  7. Crushed or flaked nuts – for garnishing
Also try: How to Make Quick Halwa Puri Recipe in Urdu – English

Method for Halwa:

  • Heat ghee/butter in a pan, add the semolina and fry on low heat until color starts to change and it gives a lovely nutty aroma.
  • Keep stirring often so the color is even.
  • In the meantime, pour the milk and sugar, saffron or food color into a blender and blend until well combined.
  • Once the semolina is golden, slowly add the blended milk and sugar mixture a little at a time.
  • Be careful not to pour it all at once because it will splutter.
  • Once all the milk is in the semolina, keep stirring and let it cook until most of the moisture is gone.
  • Add the cardamom powder, mix it in, then cover and set on low heat to steam for 5 minutes.
  • Garnish with nuts before serving.
How to make Perfect Puri: Urdu – English Recipe

Ingredients for Cholay:-

  1. Boiled chickpeas – 2 cups
  2. Oil – 4 tbsp
  3. Cumin seeds – 1/2 tsp
  4. Mustard seeds/rai – 1/2 tsp
  5. Curry leaves – 2-3 chopped
  6. Garlic paste – 1/4 tsp
  7. Grated raw 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 – 3 medium
  12. Cumin powder – 1/2 tsp
  13. Turmeric powder – 1/4 tsp
  14. Red chili powder – 1 tsp
  15. Salt – to taste
  16. Lemon juice – 1 tsp
  17. Chopped coriander – for garnishing

Method for The Cholay:

  • Heat oil, add mustard seeds and cumin seeds, let them splutter.
  • Then add curry leaves, garlic paste, grated mango, 1 chopped chili and chopped tomatoes.
  • Cook until 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 everything nicely, sprinkle some salt.
  • Then add 1 cup water, turn the heat down to low and cover the pot.
  • Let it simmer gently on low heat for about 15 minutes.
  • Then open and mash some of the potatoes and chickpeas just to help thicken the gravy slightly.
  • Add the remaining green chilies and the lemon juice.
  • Adjust 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 – 3 tbsp
  5. Salt – 1 tsp
  6. Baking powder – 1 pinch
  7. Milk – 2 tbsp
  8. Warm water – for kneading
  9. Oil – for deep frying

Method of The Poori’s:-

  • Sift the flour, baking powder and salt, then add yogurt and oil.
  • Gradually add in the warm water and knead to a soft dough.
  • Let it sit for about 20 mins, then divide the dough into 10-12 pieces.
  • Roll each one out to about 4 inches diameter.

For Soft Puris Proceed as Follows:

  • Heat your oil, make sure it’s quite hot. Put in a poori’s in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
  • Gently press down on the poori’s with the back of a wooden spoon or spatula, and you will see it start to puff up.
  • Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
  • Flip the poori’s over and cook the other side until golden brown.

FOR CRISPY POORI’S, YOU NEED TO DO:-

  • After you’ve rolled out your poori’s, make small slits all over them.
  • This will stop them from puffing up, and they will stay flat and crisp.
  • Fry them in the oil on both sides until golden and remove. Drain on paper towels.





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