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Halwa Puri
Prep Time
2 hrs
Cook Time
20 mints
Serves
-
Suji halwa with puri recipe Do you remember the great old times of your childhood where your mother would make some soft velvety halva and the times of your college and university where you would bunk classes and eat halwa with steaming hot puris at your nearest dhaba
Ingredients
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2 cups semolina (sooji)
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1 cup sugar
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1/4 tsp yellow food color
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10 almonds, boiled
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20 pistachios, boiled
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4 cloves
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6 cardamoms
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1/2 cup oil
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10 raisins
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For Puris
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1 cup whole wheat flour
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1 tsp sugar
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Salt to taste
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Oil as required
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For Channy
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500 gm chickpeas
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2 Onions
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2 Tomatoes
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3 Green Chilies
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1 & ½ TSP Chopped Garlic
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Salt (As Needed)
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1 & ½ TSP Coriander Powder
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½ TSP Fenugreek Seeds
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1 Cup Water
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150 gm Chickpeas paste
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Cooking Directions
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For Halwa
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Heat oil in a pan, split the cardamoms and put them in it.
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Add semolina and fry till it is cooked, take out the fried semolina in a bowl.
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Heat sugar and little water in a pan to dissolve the sugar. Mix food color in this.
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When everything is combined then add semolina. Add almonds, pistachios and raisins. Take out in dish and serve with hot pooris.
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For Poori
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Put flour, sugar, salt and 1tbsp oil in a bowl and mix well. Gradually add in little water and knead it into hard dough.
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Cover the kneaded dough with soaked thin cloth for a little while.
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Make small balls, pat the balls lightly with oil and roll them out.
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Heat oil in a wok and fry the pooris in it. Drain on paper towel.
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For Channy
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First of all, add cooking oil in a pan, add onions and let them brown
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Now add, Mehran Ginger Garlic Paste and cook it for two minutes
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Then add Tomatoes, Green chilies, Nigella, Boiled Chickpeas Paste, Mehran Chickpeas Masala, and cook it for two minutes
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Then add chickpeas and cook it for more two minutes and add Water (3 cup). Now cook it for 10 minutes
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Your spicy chickpeas are ready to serve
