Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a special dish, halwa poori & chane (special pakistani breakfast recipe part 2). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
HALWA POORI & CHANE (special Pakistani breakfast recipe part 2) is one of the most well liked of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look wonderful. HALWA POORI & CHANE (special Pakistani breakfast recipe part 2) is something that I’ve loved my entire life.
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. I'm going to be sharing the recipe for Punjabi chole masala this week, so stay tuned! 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.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook halwa poori & chane (special pakistani breakfast recipe part 2) using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make HALWA POORI & CHANE
(special Pakistani breakfast recipe part 2):
- Prepare 5,6 tbsp oil
- Take 1/2 tsp white cumin seeds
- Get 1/2 tsp mustard seeds
- Get 2-3 curry leaves
- Prepare 1/4 tsp garlic paste
- Prepare 1 tsp red chilli flakes
- Get 2 green chillies, chopped
- Prepare 2 cups boiled chickpeas
- Prepare 3 medium potatoes, boiled and cubed
- Get 1/2 tsp cumin powder
- Get 1/4 tsp turmeric powder
- Get 1 tsp red chilli powder
- Prepare to taste salt
- Prepare chopped coriander, whol dry red chilli for garnishing (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. The halwa is eaten last with a spoon or it's scooped up with a broken piece of puri. Use sour yogurt for quick fermentation of puris. Add some mint chutney for a twist of flavor.
Steps to make HALWA POORI & CHANE
(special Pakistani breakfast recipe part 2):
- Heat oil, add mustard seeds and cumin seeds, let them splutter. Then add the curry leafs, followed by garlic paste,1 chopped chilli and chopped.
- Cook until from the 1,2 min. Add the turmeric, cumin and chilli powders n chilli flakes. 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 10 minutes, then open and mash some of the potatoes/chickpeas just to help thicken the gravy slightly.
- Add the remaining green chilies and the. Adjust salt and garnish with chopped coriander and dry red chillis.
Make Sooji Halwa: Heat the ghee in a broad pan (preferably non-stick). Add the semolina/suji and mix well. 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’s going to wrap it up with this exceptional food halwa poori & chane (special pakistani breakfast recipe part 2) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
