Hey everyone, it’s Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, halwa poori. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Halwa Poori is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. Halwa Poori is something that I have loved my whole life. They’re fine and they look fantastic.
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 particular recipe, we have to prepare a few ingredients. You can have halwa poori using 26 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Halwa Poori:
- Make ready Aaloo bhaji :-
- Make ready 2 large potatoes
- Prepare 1 tsp cumin seeds
- Prepare 1 tsp coriander seeds
- Make ready 1 tsp kalonji
- Prepare 1 tsp salt
- Prepare 1 tsp red chilli flakes
- Prepare 1/2 tsp turmeric
- Take 2 tbsp oil
- Make ready 1/4 tsp yellow food colour
- Prepare 1 tsp cornflour
- Prepare 4 tbsp water
- Make ready Poori :-
- Get 2 cups patent flour
- Take 1 tbsp oil
- Make ready 1 tbsp yogurt
- Get 1/2 tsp salt
- Make ready Lukewarm water as required
- Take Sooji halwa :-
- Take 1/2 cup semolina
- Prepare 1/2 cup ghee
- Take 2 cardamoms
- Prepare 2 cups water
- Make ready 1 cup sugar
- Make ready 1/2 pinch baking soda
- Take 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.
Steps 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’s going to wrap this up for this exceptional food halwa poori recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
