Halwa Puri

Halwa Puri:

It is normally served on weekends in Pakistani/Indian and Bangladeshi in breakfast. Traditionally, it is also used to in mehndi party because of it unique taste and nutrients.

How to Cook:

Ingredients

For the halwa:

1 cup semolina

1 1/2 cups sugar

3 cups water

2 cloves

a few drops kewra essence

a pinch of yellow food coloring

handful of sultanas and almonds

pinch of cardamom

1/2 cup of ghee or canola oil

For the chanay:

1/2 kg chickpeas(boiled)

1 tablespoon ginger-garlic paste

salt to taste

1/2 cup fried onions(color should be golden brown)

5-6 chopped medium tomatoes

1 tablespoon crushed red chili peppers

1 teaspoon turmeric powder

1 teaspoon cumin seeds

1 tablespoon garam masala

1/2 teaspoon black pepper

1 tablespoon sugar

1/2 cup tamarind pulp

1/2 cup canola or olive oil

For the puri:

1/2 kg all-purpose flour

pinch of salt

1 cup yogurt

ghee or canola oil

Steps for Cooking.

For the halwa

• Heat oil for 2-3 minutes in a wok, then add cardamom and cloves.
• Add semolina and stir until fragrant.
• In another pan, stir sugar with water and add food color.
• Bring to a boil and add this syrup to the semolina.
• Under low heat, stir well, cover the wok, and cook until the water evaporates.
• Add kewra essence, then sprinkle sultanas and almonds in.

For the chanay

• Heat oil for 2-3 minutes in a pot, then saute ginger-garlic paste.
• Add cumin seeds and remaining dry spices in the pot.
• Sprinkle water in and stir well for a few minutes.
• Add onion and tomatoes and stir until tomatoes are tender.
• Add chickpeas, stir once, then add 2 cups of water, tamarind, and sugar.
• Simmer on low heat for 5-7 minutes.
• Mix salt and black pepper, then remove pot from the stove.

For the puri

• Sift flour, then salt, yogurt, and 4 tablespoons ghee.
• Knead into a soft dough using some water.
• Wrap the dough in a damp muslin cloth and store in a warm place for 2-3 hours
• Make 10-12 portions of the dough and roll it out.
• Heat ghee in a frying pan and fry puris until they're golden.

Tips

• Use sour yogurt for quick fermentation of puris.
• Serve halwa puri hot.
• The puri is broken into pieces while eating to scoop up the chanay.
• The halwa is eaten last with a spoon or it's scooped up with a broken piece of puri.
• Halwa puri with Pakistani tea is delicious!
• Add some mint chutney for a twist of flavor.

Warnings

Be careful while deep-frying the puris.