HALWA POORI & CHANE (special Pakistani breakfast recipe part 3)
HALWA POORI & CHANE (special Pakistani breakfast recipe part 3)

Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, halwa poori & chane (special pakistani breakfast recipe part 3). It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

HALWA POORI & CHANE (special Pakistani breakfast recipe part 3) is one of the most favored of current trending meals in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. HALWA POORI & CHANE (special Pakistani breakfast recipe part 3) is something that I have loved my entire 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. Best Halwa Poori In K Twon at karachi poori wala yaseenbad Light Red Poori by road reporters.

To begin with this recipe, we have to prepare a few components. You can cook halwa poori & chane (special pakistani breakfast recipe part 3) using 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make HALWA POORI & CHANE

(special Pakistani breakfast recipe part 3):

  1. Take 1/2 tsp Salt or to taste
  2. Prepare Oil for deep frying
  3. Prepare as needed Water
  4. Make ready 1-2 tblsp oil (optional)

Make easily at home with complete Step by Step instructions, and videos. Halwa Puri Channay Recipe in Urdu. Halwa Poori is one of the traditional Indian cuisines that our ancestors brought from across the border, after the partition. Halwa poori is one of my favourite weekend breakfasts, and while most people go out to have it as This week I'm going to be sharing the ever popular halwa poori recipes with you, so that you too can.

Steps to make HALWA POORI & CHANE

(special Pakistani breakfast recipe part 3):

  1. Take a flour, salt in a bowl. - Add in oil and rub it into the flour. Add water slowly and knead to a normal chappati dough.
  2. Rest the dough for 10 to 15 mins. - Divide the dough into equal portions. - Take a ball, roll it in a oiled surface till thin.
  3. Drop poori in oil, press on top till puffy, flip over and cook.
  4. #Tip - - Aftr ur poori is cooked immediately wrapped in a foil tin or kitchen towel and keep in a hot pot.

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. 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. One such dish is Halwa Poori, which has been the preferred choice for all festive seasons since time immemorial.

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