Servings : Serves 4
A desi breakfast consisting of a spicy chickpeas dish, a rich semolina sweet dish and soft yummy pooris. Perfect breakfast for a lazy weekend.
Ingredients for Halwa
- 1 cup semolina
- 1 cup sugar
- 1 cup ghee or butter (you can opt to use up to half this amount)
- 1 can or 2 cups evaporated milk (you can use whole milk instead)
- 1/4 tsp. cardamom powder
- pinch of colour and/or saffron (optional)
- crushed or flaked nuts for garnishing
Ingredients for Cholay
- 4 tbsp. oil
- 1/2 tsp. cumin seeds
- 1/2 tsp. mustard seeds/rai
- 2-3 limro/curry leaves, chopped
- 1/4 tsp. garlic paste
- 2 tbsp. grated raw mango (or 1 tsp. aamchoor powder)
- 1 large chopped tomato
- 1 tbsp. tomato paste/puree
- 2 green chillies, chopped
- 2 cups boiled chickpeas
- 3 medium potatoes, boiled and cubed
- 1/2 tsp. cumin powder
- 1/4 tsp. turmeric powder
- 1 tsp. red chilli powder
- salt to taste
- 1 tsp. lemon juice
- chopped coriander for garnishing
Ingredients for Pooris
- 1 1/2 cups all-purpose flour
- 1/2 cup atta flour
- 2 tbsp. yoghurt
- 3 tbsp. oil
- 1 tsp. salt
- pinch of baking powder
- warm water for kneading (you can add a bit of milk in it for extra soft pooris)
- oil for deep frying
Instructions
For the Halwa:
Heat ghee/butter in a pan, add the semolina and fry on low heat until colour starts to change and it gives a lovely nutty aroma. You should keep stirring often so the colour is even. In the meantime, pour the milk and sugar, saffron and/or food color into a blender and blend until well combined.
Once the semolina is golden, slowly add the blended milk/sugar mixture a little at a time. Be careful not to pour it all at once because it will splutter. Once all the milk is in the semolina, keep stirring and let it cook until most of the moisture is gone. Add the cardamom powder, mix it in, then cover and set on low heat to steam for 5 minutes. Garnish with nuts before serving.
For the Cholay:
Heat oil, add mustard seeds and cumin seeds, let them splutter. Then add the curry leaves, followed by garlic paste, grated mango, 1 chopped chilli and chopped tomatoes. Cook until the water from the tomato evaporates. Add the turmeric, cumin and chilli powders, plus the tomato paste. Fry for a minute, then add the chickpeas and potatoes.
Let the masala coat everything nicely, sprinkle some salt. Then add 1 cup water. Turn the heat down to low and cover the pot. Let it simmer gently on low heat for about 15 minutes, then open and mash some of the potatoes/chickpeas just to help thicken the gravy slightly.
Add the remaining green chilies and the lemon juice. Adjust salt and garnish with chopped coriander. Done! 🙂
For the Pooris:
Sift the flour, add the baking powder, salt, yoghurt and oil. Gradually add in the warm water and knead to a soft dough. Let it sit for about 20mins, then divide the dough into 10-12 pieces. Roll each one out to about 4 inches diameter.
For soft puris proceed as follows:
Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot oil over the top of it with a spoon.
Gently press down on the poori with the back of a wooden spoon or spatula, and you will see it start to puff up. If the poori turns dark in less than a minute, the oil is too hot. Reduce the heat of the stove. Gently press down with the spatula, and wait till it puffs completely, it should take only few seconds.
Flip the poori over and cook the other side until golden brown.
For crispy Pooris, this is what you need to do:
After you've rolled out your pooris, make small slits all over them. This will stop them from puffing up, and they will stay flat and crisp. Fry them in the oil on both sides until golden and remove.
Drain on paper towels.
Can i skip curry leaves?
Yes you can. 🙂
Made today family really loved it!!! Want tmrw AGAIN. Thank you so much, really enjoying ur book.
Made served as BRUNCH my family really loved it want again TMRW! Thank you so much 🙂
salam, roughly how many servings wud u get with the recipe?
W/Salaam, this should serve around 6 people.
sorr, also wanted to ask if we can make the dough overnight, wud it be ok used in the morning?
Yes it would be fine.
As salamoalikum. Have u given out a book? Is it possiable to get in norway? Love dis website. U make it easy
W/Salaam, at the moment I don’t have a book published yet but inshaAllah as soon as I do I shall alert all my fans.
Hi Fauzia
i love to cook and your website has helped me alot to learn many new recipes, jazakAllah….i am looking forward to make halwa poori on eid day……. in the halwa recipe is evaporated milk same as condensed milk? and i think condensed milk contains one cup in a tin so should i use two cans then? and what about sugar ratio if i use condensed milk?
Hi, thanks! The two milk are different. EM is unsweetened whilst CM is thicker and sweetened. If you use condensed milk then you would have to adjust the sugar to suit your taste.
Can I substitute the aamchoor powder for anything else
You can use freshly grated mango.
By all-purpose flour,wht do u mean? Is it plain white chapatti flour?
Plain flour/maida.
asc sis fauzia would lyk to make this for my fam can i skip atta flour.
Yes you can skip the atta, use some extra plain flour instead of it.
I made this today but had few probs… The cholay weren’t watery, maybe 15mins is too long? Also regarding the halwa leaving it for 5mins burnt all the bottom part even on low heat so maybe that is too long also? Also it says that one cup for butter is 250grams but I used half than that and for the puri you have to make them like chappatis so to avoid them sticking I just used flour. Despite these problems my whole family loved them so thank you v much for sharing :))
Thanks for the feedback. I think the heating of your stove is a bit high, normally 15 minutes for the cholay and 5 mins for the halwa is in fact on the lower side. Or maybe the pans you used are very thin on the bottom, you can always add a bit of extra water in the cholay and next time place a tawa as an extra layer between the heat the pan to prevent burning. A cup of butter is 225gm.
Will do. Thank you 🙂
I’m going to try this recipe incha Allah, but one I don’t have the aamchoor or mango what can I use instead. Thank you in advance.
You can leave those out and use lemon to taste. 🙂
in pakistan we mostly have two types of tarkaaris wid halwa poori.. One of chickpea,while another of potatoes… Can i make both tarkaaris wid same recipie
Yes you can.
Can u add chatpatta alu bhujia in this also plz?
Whats semolina in urdu?
Whats semolina in urdu?
Sooji. 🙂
Sooji. 🙂
AoA fauzia I am new student
AoA fauzia I am new student in your kitchen plz mjy btayega ye mustard seeds Jo chano me use kiye hn wo yellow Waly mustards hn ya koi aur color me hn
W/Salaam, English please?
W/Salaam, English please?
This is my question too
This is my question too fauzia !
Is this yellow musterd or black you used in your cholay/chickpea recipe?
Black mustard. 🙂
Black mustard. 🙂
Assalamalaikum, can u convert
Assalamalaikum, can u convert all the measurement for the puris into grams plz
W/Salaam, please refer to my
W/Salaam, please refer to my measurement note: http://www.fauziaskitchenfun.com/comment/21664#comment-21664
what is atta flour? is it the
what is atta flour? is it the white flour? or usual chapati flour?
Atta is brown whole wheat
Atta is brown whole wheat flour.