Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, halwa poori. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Halwa Poori is one of the most popular of current trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Halwa Poori is something which I’ve loved my whole life.
Halwa poori is a traditional Pakistani and Indian breakfast that features semolina pudding or halwa and a soft fried dough called poori. Halwa is typically made with a mixture of fried semolina and sugar. (Redirected from Halwa Poori). Halwa Poori (Urdu:حلوہ پوری) (Hindi: हलवा पूरी) is a dish originating in the Indian subcontinent, notably popular in Pakistani, Indian and Bangladeshi cuisine.
To begin with this recipe, we must first prepare a few components. You can have halwa poori using 26 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Halwa Poori:
- Get Aaloo bhaji :-
- Make ready 2 large potatoes
- Take 1 tsp cumin seeds
- Prepare 1 tsp coriander seeds
- Get 1 tsp kalonji
- Take 1 tsp salt
- Take 1 tsp red chilli flakes
- Get 1/2 tsp turmeric
- Prepare 2 tbsp oil
- Make ready 1/4 tsp yellow food colour
- Take 1 tsp cornflour
- Make ready 4 tbsp water
- Get Poori :-
- Make ready 2 cups patent flour
- Get 1 tbsp oil
- Get 1 tbsp yogurt
- Get 1/2 tsp salt
- Make ready Lukewarm water as required
- Get Sooji halwa :-
- Make ready 1/2 cup semolina
- Get 1/2 cup ghee
- Prepare 2 cardamoms
- Take 2 cups water
- Make ready 1 cup sugar
- Get 1/2 pinch baking soda
- Prepare 1 pinch yellow food colour
Urdu Recipes of Halwa Poori, Easy Halwa Puri Nashta food recipes in Urdu and English. Make easily at home with complete Step by Step instructions, and videos. Halwa poori has developed into a traditional breakfast consisting of a deep fried bread (poori), served with halwa and curries mixed of chickpeas (known locally as 'choley') and potato. No festival is ever complete without a specially made pakwaan.
Instructions to make Halwa Poori:
- Prepare poori dough. Combine flour, yogurt, salt,oil and knead with liukewarm water. Rest the dough for 15 minutes while keeping it covered.
- Roll in shape of pooris while dusting fry flour over it and deep fry in hot oil. Keep on absorbent paper before serving.
- Now prepare bhaaji. Take a pot put potatoes, red chilli flakes, zeera, sabut dhaniya, salt, kalonji,oil, yellow food colour and enough water so that potatoes get tender in it. Let it cook for 15 to 20 minutes or until potatoes are done.
- Dissolve cornflour in little amount of water and add to the bhaaji to thicken it. Cook for 2 more minutes and switch off flame.
- Prepare sooji halwa. First prepare sheera. Take a pot add water, sugar, yellow food colour and baking soda and let it cook until sugar dissolves. Switch off the flame your sheera is ready.
- Take another pot, add ghee, cardamom and sooji and fry until fragrant. Add the previously prepared sheera to it and cook for 5 minutes. Now cover the pot and cook for another 10 minutes or until ghee comes up over the halwa. Switch off flame.
- Now decorate yout halwa with almonds and pistachios. Serve hot with pooris and bhaaji😀😍
One such dish is Halwa Poori, which has been the preferred choice for all festive seasons since time immemorial. Breakfast & brunch restaurant in Karachi, Pakistan. For the Halwa: Heat ghee/butter in a pan, add the semolina and fry on low heat until colour starts to Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot. A really delicious aloo tamatar curry which goes great with poori or bhatura.
So that is going to wrap this up for this exceptional food halwa poori recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
