Halwa Poori & Chanay Bhaaji| Traditional Pakistani- Indian Breakfast

Today I am going to share with u a very special, famous & traditional breakfast with u - Halwa Poori & Chanay ki bhaaji. This is the perfect recipe for all the 3 dishes, exactly similar to those which u get in restaurants. Do try & give ur feed back :)



Ingredients for Pooris:

Plain flour (maida)                                            1 cup
Whole wheat Flour (aata)                                  1/4 cup

Salt                                                                    1/2 tsp
Oil                                                                     1 1/2 tbsp
Water (Luke warm)                                           As required 

Oil for rolling out poori's & deep frying


Procedure:

Sift both the flours in a bowl. Add salt & oil. Mix properly. Next add luke warm water into the flour gradually and knead the dough. Knead it properly as long as you can . It should neither be too hard nor too soft. Remember water should NOT be cold. Cover the dough for half an hour (30 minutes) or so with wet towel. Poori's will turn out better and dough will be easy to handle. 

P.S. U can replace a bit of water with warm milk.

P.S. Don't exceed the quantity of oil. This is the best & accurate amount for the above mentioned flour.

P.S. Knead the dough only an half hour before for the best poori's outcome. Don't refrigerate. Don't keep overnight.

Next take some dough in hand and with the help of some oil & shape it round, about a size of ping pong ball lol.. These are called peras in our native language. This recipe will make about 10-15 balls.

P.S. Don't use flour to make & roll out poori's. Again I say, please DON'T. It will turn poori's hard :(

With the help of hand make it flat & round. Spread some oil on the surface where u have to roll out the dough, to prevent the dough from sticking onto the surface. Roll it out gently into circle shape without using any flour. 

P.S. It should be thin than the normal chapati u roll out. You can roll out all the poori's before hand. Because it will literally take 40-50 seconds for a poori to cook.

Meanwhile heat oil in a pan, and make sure it's HOT. Though not smoking hot :) To check if oil is hot drop a small piece of dough into the oil. If it comes on top immediately, oil is ready for frying. U have to keep regulating the flame, so that the oil doesn't become smoking hot. 

Next slide the raw poori into the hot oil carefully, and immediately start pouring hot oil over its top with the help of flat spoon. 

Gently press down the poori with the back of a flat spoon, to help it puff up. 

After few seconds, flip the poori over & let other side cook for few more seconds. Flip twice in oil quickly & drain on tissue/ paper. All this process will take hardly a minute. Enjoy softtt pooris with semolina pudding (halwa) & chickpeas gravy (Chanay ki bhajia). 

P.S. If u will let poori's fry for more time in oil it will make ur pooris harder.

P.S. U can replace both types of flour with White flour (Fine aata). It also makes soft pooris.

P.S. For crispier version u can replace the whole flour with semolina (sooji).

Ingredients for Chickpeas (Chanay ki bhaaji) : 

White Chickpeas (chanay)               1 cup boiled

Oil                                                     1 wooden spoon (doi)

Onions                                              1 big (grinded)

Garlic Paste                                      1/2 tsp.

Ginger Paste                                     1/2 tsp.

Green Chili                                        2 (chopped)

Red Chili powder                              1 tsp.           

Turmeric Powder                              1/4 tsp.
Red Chili Flakes                               1/2 tsp

Salt                                                   1/2 tsp.

Cumin Seeds (Zeera)                       1 tsp.

Nigella Seeds (Kilonji)                      1/2 tsp.   
Mustard Seeds (Rai)                        1/2 tsp.
Yogurt                                               2 tbsp. 

Lemon Juice                                     1 tsp.

Garam Masala                                  1/2 tsp

Potatoes                                           1 big (peeled, cubed)
Water                                                1 & 1/2 cup

Procedure:

Heat oil in a pan, and add the chopped onions. Fry until onions are golden brown. Then add garlic and ginger paste, green chilies and the beaten yogurt. Next add all other spices except garam masala & lemon juice & fry for few minutes. Next add chickpeas & fry for 3-4 minutes. Next, mix cubed potatoes in it. Fry this for few minutes.

Now add water in it, let it boil & then keep the lid covered for 15-20 minutes on low heat. The oil will come on top after 15 minutes, little bit gravy will be left as shown in pic. At end, sprinkle garam masala & add lemon juice. Mix. Yummy chana bhajia is ready. Serve with HOT yumm soft pooriss!!

Ingredients for Halwa:

Fine Semolina (sooji)                           1 Cup

Sugar                                                    1 Cup

Butter                                                    4-5 tbsp.
Water                                                    2 cups

Crushed Nuts                                        Few

Green cardamom pods                          2    
Orange food color (Optional)

Procedure:

For step by step recipe with pics plz click HERE.

For making halwa, take 1 cup of sugar & 1 cup of semolina - both equal in quantity (That's what I love about the recipe lol ). Then add butter or oil in a pan & heat it along with green cardamom :) 

Add semolina (Sooji) & start stirring continuously. Stir & stir untill a nice aroma comes & it turns golden brown like this (Make sure not to burn it). Add sugar & stir again. 

Meanwhile boil 2 cups of water (If u want a colored dessert, add few drops od color in water at this time).

Next add the boiling water into the semolina (sooji).  Make sure not to spill over you. :) Add nuts. Again start strirring it lol :P Now add the raisins. 

Cook for few minutes until water evaporates. You can cook acc to ur desire of how much consistency u want the halwa/pudding. It will become more hard after it cools down :) And u r done. Serve with HOT pooris!!

P.S. U can add whole cup of oil/butter/ghee in this recipe if u want a more yummy halwa. Though I don't prefer much oily halwa, that's y I used less oil :)

This is a complete meal for breakfast/brunch. I just loveee it :P Serve it with pickle to enhance the flavour :)

Thanku for stopping by! Hope u enjoy this recipe :)