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Recipe Ingredients
Poori:
Flour, Makes about 20 2 cups
Oil 2 tsp
Oil for deep frying
Aloo ki Bhujia:
Medium size potato 1
Salt to taste
Chili powder 1/2 tsp
Haldi powder 1/4 tsp
Kalonji seeds 1/2 tsp
Cholay:
Presoaked whole channa 1/2 cup
salt to taste
Zeera powder 1/2 tsp
Crushed Whole dried red chilies 1/2 tsp
Haldi powder 1/4 tsp
Halwa:
Sujji (semolina) 2 tsp
Oil 2 tsp
Sugar 4 tsp
Water 1/2 cup
Seeds of small Illaichi 3
Yellow food color (optional)
Recipe Method
Poori: Make the dough with flour and 2 tsp oil and water as needed.
Make into small puris (pancake like) as flat as you can and deep fry in hot oil.
Aloo ki Bhujia: Cut the potatoes into small cubes.
Add spices and 1 cup of water and leave on low heat.
When soft, mash lightly.
Cholay: Boil the channa with salt until soft.
In a pot heat 1tbs of oil.
Add spices and softened channa and 1/4 cup of water.
Mix and mash slightly.
Cook till bubbles appear then remove from heat.
Halwa: Put the sujji and oil in a pot along with Illaichi seeds and fry until slightly brown on very low heat.
Meanwhile combine sugar and water to make a syrup.
Add this to the sujji taking care not to burn yourself and cook on low heat to desired consistency.
If you want to color the halwa add the color to the syrup before pouring it into the sujji.
