It’s #FoodFriday and I was asked to share my Halwa poori recipe so here you go.
𝐏𝐨𝐨𝐫𝐢
——–
For poori the tip is to add some regular flour in Maida(all-purpose flour), It will keep them soft for the whole day and prevent them to have a stretchy texture.
Mix 3 cups all-purpose flour
1 cup whole wheat white flour
2 tbsp oil
1/2 tsp Baking powder
Knead a soft dough with water, make small poories and deep fry.
𝐇𝐚𝐥𝐰𝐚
———-
Make Sheerah
2 cups of water
1/2 cup sugar or as per your taste,
2 cardamoms
A few drops of kewra and
Orange food colour.
Boil a few minutes & set aside.
Roast 5 Tbsp of sooji(semolina) while continuously stirring it for few minutes (be careful don’t burn it), when you can smell the sooji, add Sheera and cook until it gets smooth and fluffy(taste it to confirm ).
If you want to add more sugar at this stage you can. Add more water for desired consistency.
Now dish it out and prepare its Tarka, fry 2 cardamoms and nuts of your choice in 2 Tbsp of oil and pour it over the Halwa.
It ready!!!
𝐂𝐡𝐨𝐥𝐞𝐲(𝐂𝐡𝐢𝐜𝐤𝐩𝐞𝐚𝐬 𝐜𝐮𝐫𝐫𝐲)
————————————-
Boil chicken peas and make them very soft. Don’t throw its water.
Fry quarter tsp of garam Masalah and quarter tsp of zeerah powder in oil, add salt, red pepper, now add chickpeas with water. For darker colour add one tea bag for a couple of minutes (yes it’s the tip ).Cook till the desired consistency.
𝐀𝐚𝐥𝐨𝐨 𝐤𝐢 𝐓𝐚𝐫𝐤𝐚𝐫𝐢 (𝐏𝐨𝐭𝐚𝐭𝐨 𝐜𝐮𝐫𝐫𝐲)
———————————————–
If you like to add Aaloo ki Tarkari, just cut potatoes into small cubes add water, a Pinch of Kalonji(black seeds), quarter tsp Haldi( turmeric), Salt and red pepper. Boil until potatoes get soft, now mesh half of them using a spoon. Add water if needed. This Tarkari doesn’t contain oil.
Do try the recipe and let me know if you like it
Have a Happy weekend!
𝐏𝐨𝐨𝐫𝐢
——–
For poori the tip is to add some regular flour in Maida(all-purpose flour), It will keep them soft for the whole day and prevent them to have a stretchy texture.
Mix 3 cups all-purpose flour
1 cup whole wheat white flour
2 tbsp oil
1/2 tsp Baking powder
Knead a soft dough with water, make small poories and deep fry.
𝐇𝐚𝐥𝐰𝐚
———-
Make Sheerah
2 cups of water
1/2 cup sugar or as per your taste,
2 cardamoms
A few drops of kewra and
Orange food colour.
Boil a few minutes & set aside.
Roast 5 Tbsp of sooji(semolina) while continuously stirring it for few minutes (be careful don’t burn it), when you can smell the sooji, add Sheera and cook until it gets smooth and fluffy(taste it to confirm ).
If you want to add more sugar at this stage you can. Add more water for desired consistency.
Now dish it out and prepare its Tarka, fry 2 cardamoms and nuts of your choice in 2 Tbsp of oil and pour it over the Halwa.
It ready!!!
𝐂𝐡𝐨𝐥𝐞𝐲(𝐂𝐡𝐢𝐜𝐤𝐩𝐞𝐚𝐬 𝐜𝐮𝐫𝐫𝐲)
————————————-
Boil chicken peas and make them very soft. Don’t throw its water.
Fry quarter tsp of garam Masalah and quarter tsp of zeerah powder in oil, add salt, red pepper, now add chickpeas with water. For darker colour add one tea bag for a couple of minutes (yes it’s the tip ).Cook till the desired consistency.
𝐀𝐚𝐥𝐨𝐨 𝐤𝐢 𝐓𝐚𝐫𝐤𝐚𝐫𝐢 (𝐏𝐨𝐭𝐚𝐭𝐨 𝐜𝐮𝐫𝐫𝐲)
———————————————–
If you like to add Aaloo ki Tarkari, just cut potatoes into small cubes add water, a Pinch of Kalonji(black seeds), quarter tsp Haldi( turmeric), Salt and red pepper. Boil until potatoes get soft, now mesh half of them using a spoon. Add water if needed. This Tarkari doesn’t contain oil.
Do try the recipe and let me know if you like it
Have a Happy weekend!
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