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Recipe: Sunday Brunch
Halwa Puri Cholay is a traditional Pakistani breakfast. Especially on Sunday we love to eat Halwa Puri. It is a delicious combination of sweet halwa, spicy chick peas, potatoes and hot crunchy puris. We can easily make it at home. Just follow the following recipes given below and enjoy the Sunday brunch with halwa puri.
Ingredients for halwa
1/2 cup ghee or oil
6 cardamoms
1/2 cup semolina (sooji)
2 cups water
1-2 drops yellow food colour
1/2 cup sugar
5 almonds chopped
5 pistachio chopped
Method
Heat ghee or oil in a pan, add cardamoms then add semolina and cook on low heat, stir well till it turns light golden brown. Add water and food colour and mix well. Add sugar, mix it and cover with the lid. When the water dries anda little oil or ghee floats on top, the halwa is ready to serve. Garnish it with chopped almonds and pistachios.
Ingredients
250 gm chickpeas
1/2 cup oil
6-8 curry leaves
1/2 tsp garlic paste
1/2 cumin powder
1 tsp red chilli powder or to taste
1/2 tsp salt or to taste
2-3 tbsp tamarind juice
1-2 tbsp gram flour
1 tbsp coriander leaves chopped
2 green chillies chopped
1 tomato chopped
1/4 tsp all spice powder
Chat masala to taste (optional)
Method
Soak chickpeas for four hours and then boil till tender. Keep aside. In a pan heat oil add curry leaves, garlic paste, cumin powder, red chilli powder and salt. Stir and add tamarind juice. Dissolve gram flour in 1/3 cup water and mix in tamarind juice and spices mixture. Add chickpeas with its water. Cook on low heat, add coriander leaves, green chillies and tomato. Cook for a few minutes. Then pour in a dish.
Sprinkle all spice powder and chat masala. Delicious cholay is ready. Serve hot with hot crunchy puris and spicy aloo ki tarkari and you can also serve raita and pickle with it. Some people prefer to have halwa with puri as starter while others take it as sweet dish.
Ingredients for puri
2 cups plain flour
1 tsp salt
1 pinch baking soda
2 tbsp ghee
3 tbsp semolina
Ghee or oil for frying
Method
Mix flour with salt, baking soda, semolina and ghee. Knead with water. Cover with a wet cloth and keep aside for 30 minutes. Heat oil or ghee in a wok for deep frying. Make small balls from the dough and roll them in small rotis; deep fry on medium heat till golden brown on both sides. Take out on an absorbent paper. Delicious and yummy puri is ready to serve.
Ingredients
250 gm potatoes
1/2 tsp fenugreek seeds
1/2 tsp nigella seeds (kalonji)
1/2 tsp aniseed (saunf)
1 tsp red chilli crushed or to taste
1/4 tsp turmeric powder
1/2 tsp salt or to taste
Water as required
1 1/2 tbsp corn flour
Method
Peel the potatoes and cut in small pieces. Cook potatoes with fenugreek seeds, nigella seeds, aniseeds, red chilli crushed, salt, turmeric powder and water, till potatoes become tender. If water dries you can add some water. Dissolve corn flour in 1/2 cup water. Add in potatoes and mix well. Cook for 2-4 minutes. Pour in the serving dish. Serve with puri.
Muneera Adil
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