Halwa poori thalli Part 4 (fry seekh kabab)
Halwa poori thalli Part 4 (fry seekh kabab)

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, halwa poori thalli part 4 (fry seekh kabab). One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

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 syrup, which is then combined with nuts such as pistachios and almonds. See great recipes for Halwa Poori, Chick peas potato halwa poori too!

Halwa poori thalli Part 4 (fry seekh kabab) is one of the most popular of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. Halwa poori thalli Part 4 (fry seekh kabab) is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have halwa poori thalli part 4 (fry seekh kabab) using 14 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Halwa poori thalli

Part 4 (fry seekh kabab):

  1. Take 1/2 kg beef minced
  2. Prepare 2 tbsp raw pappaya
  3. Prepare 1/4 cup yogurt
  4. Get 1 tbsp ginger garlic paste
  5. Make ready 1 +1/2 gram flour + 1/2 cup water
  6. Prepare 1 tbsp red chilli flakes
  7. Prepare 1/2 tsp turmeric powder
  8. Make ready 1 tbsp dry coriander powder
  9. Get 1 tsp black pepper powder
  10. Get 1 tsp garam masala powder
  11. Take 3/4 tsp salt
  12. Prepare 1/2 cup clarified butter
  13. Make ready 2 medium fried onion
  14. Make ready 1 piece coal for smoke

One can try this great dish at home by having. Halwa Poori is one of the traditional Indian cuisines that our ancestors brought from across the border, after the partition. The origin of Halwa Puri is said to be Uttar Pradesh, India but it is widely eaten and known as one of the most popular Pakistani dishes. The poori is a flatbread which is deep-fried in oil.

Instructions to make Halwa poori thalli

Part 4 (fry seekh kabab):

  1. Marinate qeema with raw papaya, ginger garlic paste and yoghurt for half hour
  2. Now add chilli flakes coriander powder turmeric powder black pepper powder all spices powder and add half of fried onion and add clarified butter also and mix and marinate it for half an hour
  3. Now add 1/2 cup water cook on very slow flame for 30 mins
  4. Now make a paste of gram flour and water. When water dries in minced and butter comes out add 1/2 water and gram flour paste cook it for 20 mins
  5. Then in end sprinkle remaining fried onion and cook on very low flame for 5 mins then burn coal on high flame the put foil paper on minced then red hot coal and drizzle 2 tbsp clarified butter on it and close the lid for 10 mins so the smoke absorbed in minced

One such dish is Halwa Poori, which has been the preferred choice for all festive seasons since time immemorial. An irresistible combo of The poori was made with wheat-flour kneaded balls fried in vegetable oil. You would enjoy the cooking as much as you would love the taste of Halwa Poori. These Seekh kababs are so tasty that you would not want to stop making them. Halwa poori is a part of traditional Indian Cuisine.

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