Pakistani Foods

Halva and Puri - Classical Desi Nashta


Ingredients

Puri (Makes about 20)
  • 2 cups flour
  • 2 table spoon oil
  • Oil for deep frying


    • Aloo ki Bhujia
  • 1 medium size potato
  • Salt according to taste
  • 1/2 table spoon chili powder
  • Less than 1/4 table spoon of haldi powder
  • 1/2 table spoon kalonji seeds


    • Cholay
  • 1/2 cup presoaked whole channa
  • Salt according to taste
  • 1/2 table spoon zeera powder
  • 1/2 table spoon crushed Whole dried red chilies
  • 1/4 table spoon haldi powder


    • Halva
  • 2 table spoon Sujji (semolina)
  • 2 table spoon oil
  • 4 table spoon sugar
  • 1/2 cup water
  • seeds of 3 small illaichi
  • yellow food color(optional)


    • Procedure

    Puri
    Make the dough with flour and 2 table spoon oil and water as needed. Make into small puris (pancake like) as flat as you can and deep fry in hot oil.

    Aaloo Ki Bhujya
    Cut the potatoes into small cubes. Add spices and 1 cup of water and leave on low heat. When soft, mash lightly.

    Cholay
    Boil the channa with salt until soft. In a pot heat 1table spoon of oil. Add spices and softened channa and 1/4 cup of water. Mix and mash slightly. Cook till bubbles appear then remove from heat.

    Halva
    Put the sujji and oil in a pot along with illaichi seeds and fry until slightly brown on very low heat. Meanwhile combine sugar and water to make a syrup. Add this to the sujji taking care not to burn ourself and cook on low heat to desired consistency. If you want to color the halwa add the color to the syrup before pouring it into the sujji.


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