Halwa Puri (English)

Tuesday, January 21, 2014

Since this meal consists of 3 separate recipes, this time English and Polish version will be posted separately.


Halwa puri. Traditional Pakistani breakfast, consisting of cholay - a chickpea stew, sweet sooji (semolina) halwa and puri (poori) - deep fried flatbreads.







CHOLAY




Ingredients:
  • 2 tbsp oil
  • 1 finely choppes onion
  • 1 tbsb garlic&ginger paste
  • 1 can (400 g) chickpeas
  • 3 tomatoes, chopped
  • approx. 1 cup of water
  • 1 tsp turmeric powder
  • 2 tsp garam masala
  • pinch of kalonji seeds
  • 1 green chilli / 1 tsp chilli flakes
  • salt and pepper to taste

Preparation:

Heat the oil in the pan. Fry the onion until golden brown, then add the garlic&ginger paste. Fry for couple of minutes, then add the turmeric, garam masala, chilli and kalonji seeds. Stir well and fry for another 2-3 minutes before adding chopped tomatoes. Cook for about 15 minutes, until the tomatoes are tender - add water as necessary to avoid them drying out. Once the tomatoes are soft, add drained chickpeas and stir well. Add salt and pepper and more water if necessary, then simmer over low heat until the chickpeas are soft.




HALWA



Ingredients:
  • 1/2 cup semolina
  • 100 g butter/ghee
  • 1 cup sugar
  • 2 cups water
  • 4-6 cardamom pods
  • 1 tbsp kewra essence
  • handful of sultanas, almonds and pistachios

Preparation:

Heat up the butter/ghee in a pan. Break up the cardamom pods a little and gently fry for a few minutes. Add semolina and roast in the pan until slightly browned. While it's roasting, in a separate pan boil together water and sugar, adding kewra essence. Once the semolina is fried, slowly add the sugar syrup. Cook until the water evaporates, although the halwa should remain slightly sticky in texture. Once ready, sprinkle with sultanas and nuts



PURI (POORI)




Ingredients:
  • 1/2 kg plain flour
  • water to add
  • 2 tbsp oil
  • oil to fry

Preparation:

Sift the flour into a bowl. Add oil and water as needed to make a smooth dough. Put aside for about 15 minutes. In a large pan heat up the oil, about 2-3 cm deep. Divide the dough into small balls and roll out into flat pancakes. Deep fry the puris until golden brown, but be careful not to make them too crispy. Once fried cover puris up with kitchen foil or a cloth.


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