HALWA POORI & CHANE (special Pakistani breakfast recipe part 3)
HALWA POORI & CHANE (special Pakistani breakfast recipe part 3)

Hello everybody, it’s Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, halwa poori & chane (special pakistani breakfast recipe part 3). It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

HALWA POORI & CHANE (special Pakistani breakfast recipe part 3) is one of the most well liked of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look wonderful. HALWA POORI & CHANE (special Pakistani breakfast recipe part 3) is something that I’ve loved my entire life.

Halwa poori has developed into a traditional breakfast consisting of a deep fried bread (poori), served with halwa and curries mixed of chickpeas (known locally as 'choley') and potato. Traditional mango pickle and onion pickle are also served along with fresh yogurt. As mentioned above, halwa poori is a combination platter consisting of soft, flaky poori breads, suji ka halwa, Punjabi chole aka chana masala, and aloo ki bhujia (or aloo ki tarkari) and some sort of pickle.

To begin with this particular recipe, we must prepare a few ingredients. You can cook halwa poori & chane (special pakistani breakfast recipe part 3) using 4 ingredients and 4 steps. Here is how you cook that.

The ingredients needed to make HALWA POORI & CHANE

(special Pakistani breakfast recipe part 3):

  1. Take 1/2 tsp Salt or to taste
  2. Make ready Oil for deep frying
  3. Make ready as needed Water
  4. Take 1-2 tblsp oil (optional)

I love to eat poori halwa in breakfast to have a fine day with the full energy of delicious poori, channa, and sweetest halwa. Make Sooji Halwa: Heat the ghee in a broad pan (preferably non-stick). Add the semolina/suji and mix well. The halwa is eaten last with a spoon or it's scooped up with a broken piece of puri.

Steps to make HALWA POORI & CHANE

(special Pakistani breakfast recipe part 3):

  1. Take a flour, salt in a bowl. - Add in oil and rub it into the flour. Add water slowly and knead to a normal chappati dough.
  2. Rest the dough for 10 to 15 mins. - Divide the dough into equal portions. - Take a ball, roll it in a oiled surface till thin.
  3. Drop poori in oil, press on top till puffy, flip over and cook.
  4. #Tip - - Aftr ur poori is cooked immediately wrapped in a foil tin or kitchen towel and keep in a hot pot.

Use sour yogurt for quick fermentation of puris. Add some mint chutney for a twist of flavor. One such dish is Halwa Poori, which has been the preferred choice for all festive seasons since time immemorial. Halwa Puri and Tarkari is not only a traditional Pakistani specially Karachi's breakfast but this is something which I grew with. You can find amazing Halwa Pooris in every corner of Karachi and it is hard to rate them because they all are amazing.

So that is going to wrap this up with this special food halwa poori & chane (special pakistani breakfast recipe part 3) recipe. Thanks so much for reading. I’m sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!