Halwa Pori with Aloo and Channa Bhaji

Halwa Poori is a traditional Pakistani breakfast that has been enjoyed for generations. It consists of four different elements; halwa and poori and 2 types of curry. Halwa is a sweet dish made with semolina, sugar, and ghee, while poori is a deep-fried flatbread. This combination makes for an incredibly delicious breakfast that’s perfect for special occasions or even just on the weekends.

The meaning of Halwa Poori goes beyond its taste and flavor – it’s symbolic of togetherness in Pakistani culture. The four components are often served together to represent unity between people as well as between families. For many Pakistanis, this comforting meal holds sentimental value and creates fond memories.

The best way to enjoy Halwa Poori is to start by taking a small spoonful of the halwa. Its sweet flavor will open up your taste buds for the more savory components that make up the dish. Take a bite of one of the puris followed by some potatoes and chickpea curry to get a full experience of all the flavors present in Halwa Poori.

Do check my other Halwa poori recipe written in Urdu and English

Now lets make this amazing Halwa Poori Recipe

Directions,

FOR PORI,

1. In a bowl add flour ,salt, oil.
2. Knead into soft dough using light hot  water.
3. Wrap the dough with a plastic wrap or damp cloth for 1 hour.
4. Make small balls of dough and roll it out, but do not use  dry flour, roll it with some oil.
5. Heat oil in a deep pan and fry puri.
6. He trick is not to over fry it.
7. Just put it in hot oil and take out in few  seconds.

FOR HALWA,

1. In a small pot add sugar and  water and food colour  cook it until sugar dissolves in it.
2. Heat ghee in another pan for 1-2 minutes ,add cardamom
3. Add semolina and stir until fragrant.
4. Now add sugar syrup in semolina.
5. Under low heat, stir well, cover the wok, and cook until water evaporates.

FOR  ALOO BHAJI / POTATO CURRY,

1. In a small pan roast cumin, coriander seeds, dried red chili , ground them.
2. Cut potatoes in cubes
3. In a pan add potatoes ,2 cups of water, salt, (the cumin, coriander red chili spice mix)
4. Cook it until potatoes are  done.
5. Now mash half potatoes.
6. Add black onion seeds ,lemon juice, green chilies, fresh coriander.

FOR  CHANNA MASALA/ CHICKPEA CURRY

1. In a small pan roast cumin, coriander seeds, dried red chili, ground them.
2. In another pan heat oil add  1/2 tsp garlic paste ,cook it for 1 minute now add yogurt(cumin ,coriander, red chili masala).
3. Stir it for 2 -3 minutes.
4. Add  chickpea/channa  and stir well for 1 minute
5. Add 1 cup water
6. Cook it for 15 minutes until very tender
7. Now add salt ,lemon juice, green chilies, fresh coriander

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