Halwa poori

 Halwa Poori – The King of Weekend Breakfasts

Halwa Poori Recipe – The Complete Platter

Ingredients

For Poori (makes ~12)

• 2 cups all-purpose flour (maida)

• ½ cup whole wheat flour

• 1 tbsp semolina (sooji) (for crispness)

• ½ tsp salt

• 2 tbsp oil or ghee

• Water (as needed)

• Oil (for deep frying)

For Suji Halwa

• 1 cup semolina (sooji)

• ¾ cup sugar

• 3 tbsp ghee

• 2 cups water or milk (or half and half)

• ½ tsp cardamom powder

• 2 tbsp raisins & chopped nuts (optional, for garnish)

For Chana Masala (Cholay)

• 2 cups boiled chickpeas (or canned, drained)

• 2 medium onions, finely chopped

• 2 medium tomatoes, blended

• 2 green chilies, chopped

• 1 tbsp ginger-garlic paste

• 1 tsp cumin seeds

• 1 tsp red chili powder

• 1 tsp coriander powder

• ½ tsp turmeric

• 1 tsp garam masala

• Salt to taste

• Fresh coriander for garnish

For Aloo Tarkari

• 3 medium potatoes, peeled & cubed

• 1 medium onion, sliced

• 1 medium tomato, chopped

• 2 green chilies

• ½ tsp mustard seeds (optional, but traditional)

• ½ tsp cumin seeds

• ½ tsp turmeric

• 1 tsp red chili powder

• Salt to taste

• Fresh coriander

Method

 Making the Poori

1. Mix flour, whole wheat flour, sooji, salt, and oil.

2. Gradually add water and knead into a stiff dough (not soft like chapati).

3. Rest for 20 minutes, then roll into small discs (not too thin).

4. Heat oil in a wok; fry each disc until it puffs up and turns golden.

 Making Suji Halwa

1. Heat ghee in a pan, roast semolina on medium heat until fragrant and light golden.

2. In another pan, boil water (or milk) with sugar and cardamom.

3. Slowly pour liquid into roasted semolina, stirring continuously.

4. Cook until thick and ghee separates.

5. Garnish with nuts & raisins.

 Making Chana Masala

1. Heat oil in a pan, add cumin seeds and let them crackle.

2. Add onions, sauté until golden, then add ginger-garlic paste.

3. Add tomatoes, cook into a thick masala.

4. Mix in all spices, then add chickpeas and about 1 cup water.

5. Simmer 15–20 minutes until thick and flavorful.

6. Garnish with coriander and green chilies.

 Making Aloo Tarkari

1. Heat oil, add mustard seeds & cumin seeds.

2. Add onions and sauté until soft.

3. Add tomatoes, turmeric, chili, and salt. Cook into a masala.

4. Add potatoes and 1–2 cups water, simmer until potatoes are tender.

5. Garnish with coriander.

Serving

• On a large plate, serve two hot puffed pooris with small bowls of halwa, chana masala, and aloo tarkari.

• Add sides of achar (pickle), sliced onions, and yogurt if you like.

• Finish with a steaming cup of chai.