HALWA PURI WITH SPICY CHOLAY!

HALWA PURI WITH SPICY CHOLAY!

ENJOY IN THE BEST BREAKFAST FEAST 

Pakistanis love their breakfasts, especially halwa puri, which consists of fluffy deep-fried bread (puri) topped with a spicy chickpea curry (cholay) and a sweet semolina pudding (halwa). Here's how to make halwa puri at home using this recipe:

 

Ingredients:

 

For Puri:

- 2 cups whole wheat flour or corn flour (atta)
- Water, as needed
- Salt, a pinch
- Oil for deep frying
 

For Halwa:

- 1 cup semolina (sooji/rava)
- 1/2 cup ghee (creamed butter)
- 1 cup sugar
- 2 cups water
- Cardamom powder, a pinch
- Saffron strands (optional)
- Chopped nuts for garnish (almonds, cashews, pistachios)
 

For Cholay:

- 1 cup dried chickpeas, soaked overnight and boiled until tender
- 2 tablespoons oil
- 1 onion, finely chopped
- 2 tomatoes, chopped
- 2 green chilies, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Chopped coriander leaves for garnish
 

Instructions:

 

For Puri:

1. Mix the whole wheat flour, water, and a little amount of salt in a mixing bowl until a smooth dough forms.
2. Roll each of the dough's little balls into a thin circle with a diameter of roughly 4-5 inches.
3. In a deep fryer, heat the oil over medium heat. Fry the rolled puris until they become golden brown and puffy. Eliminate and pour away surplus oil onto paper towels.
 
 

For Halwa:

1. Put the semolina flour into a pan with hot ghee. Cook the semolina over low heat until fragrant and golden brown.
2. Boil some water in a different pot. To the boiling water, add the sugar, cardamom powder, and saffron threads (if using).
3. To prevent lumps, gradually add the hot water mixture to the roasted semolina while stirring constantly.
4. Simmer the halwa until it thickens and pulls away from the pan's sides. Take off the heat.
2. Boil some water in a different pot. To the boiling water, add the sugar, cardamom powder, and saffron threads (if using).
3. To prevent lumps, gradually add the hot water mixture to the roasted semolina while stirring constantly.
4. Simmer the halwa until it thickens and pulls away from the pan's sides. Take off the heat.
 

About Cholay:

1. Add cumin seeds to hot oil in a pan. Permit them to sputter.
2. Include diced onions and cook till they turn golden brown.
3. Include the chopped tomatoes, ginger-garlic paste, green chilies, and spices (salt, turmeric, red chili powder, and coriander powder). Cook until the oil separates and the tomatoes are tender.
4. Add the cooked chickpeas to the pan and thoroughly stir. Simmer for a short while.
5. Add chopped coriander leaves as a garnish.
 
To serve, arrange the hot puris with cholay and halwa, then top with chopped nuts.
- Savor the delectable Halwa Puri for a filling brunch or breakfast with your loved ones!
Feel free to adjust the spices and sweetness levels according to your taste preferences.

LINKS FOR INGREDIENTS:

Turmeric powder

https://amzn.to/4b3DNcC

Wheat Flour

https://amzn.to/3UyX2nE

Corn Flour

https://amzn.to/4dj7x73

Cooking oil:

https://amzn.to/3UJ9XEv

Semolina powder:

https://amzn.to/3UNnMlG

Cardamom powder:

https://amzn.to/4b0r9uR

Saffron:

https://amzn.to/44tsB6T

Chopped Walnuts:

https://amzn.to/3JK057i

Dried Chickpea:

https://amzn.to/3WxTBjk

Cumin Seed:

https://amzn.to/4dt77er

Coriander powder:

https://amzn.to/4a5f8TT