Pakistani Halwa Poori Recipe Breakfast | Traditional Pakistani sweet recipe With Chana Masala.

Pakistani Halwa Poori

Introduction:

Pakistani Halwa Poori

Pakistani Halwa Poori is a classic breakfast that has become a symbol of weekend indulgence in many households. This traditional dish, consisting of fluffy Pooris, sweet Sooji Halwa, and spicy Chana Masala, is a feast for the senses.

Ingredients:

For Poori;

• Maida (All-purpose flour): 2 cups
• Salt: 1/2 tsp
• Oil: 2 tbsp (for dough)
• Warm Water: As needed
• Oil: For frying

For Halwa;

• Sooji (Semolina): 1 cup
• Sugar: 1 cup
• Ghee: 1/2 cup
• Water: 2 cups
• Cardamom Powder: 1/2 tsp
• Yellow Food Color: A pinch (optional)
• Dry Fruits: Almonds, Pistachios for garnish

For Chana Masala;

• White Chickpeas (Chana): 1 cup (soaked overnight)
• Onion: 1 (chopped)
• Tomato: 2 (chopped)
• Garlic Paste: 1 tsp
• Ginger Paste: 1 tsp
• Cumin Seeds: 1/2 tsp
• Red Chili Powder: 1 tsp
• Turmeric Powder: 1/2 tsp
• Coriander Powder: 1 tsp
• Garam Masala: 1/2 tsp
• Salt: To taste
• Oil: 2 tbsp
• Fresh Coriander: For garnish

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Instructions:

Step 1: Prepare the Poori Dough

1. In a large bowl, mix together the maida, salt, and 2 tbsp of oil.
2. Gradually add warm water and knead into a soft, pliable dough. The dough should not be sticky.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Make the Sooji Halwa

1. Heat ghee in a pan on medium heat.
2. Add the sooji and roast it until it turns golden brown and gives off a nutty aroma.
3. In a separate pot, dissolve the sugar in water and bring to a boil. Add the cardamom powder and food color if using.
4. Slowly pour the sugar syrup into the roasted sooji, stirring continuously to avoid lumps.
5. Cook until the halwa thickens and leaves the sides of the pan.
6. Garnish with dry fruits and set aside.

Step 3: Cook the Chana Masala

1. In a pressure cooker, boil the soaked chickpeas with a pinch of salt until tender. Set aside.
2. Heat oil in a pan and add cumin seeds. Let them crackle.
3. Add chopped onions and sauté until golden brown.
4. Add garlic and ginger paste, cooking for another 2 minutes.
5. Stir in the chopped tomatoes and cook until they soften.
6. Add red chili powder, turmeric powder, coriander powder, and salt. Cook until the oil separates from the masala.
7. Add the boiled chickpeas and mix well. Cook on low heat for 10 minutes, allowing the flavors to meld.
8. Sprinkle garam masala and garnish with fresh coriander.

Step 4: Fry the Pooris

1. Heat oil in a deep frying pan.
2. Divide the dough into small balls and roll them out into thin circles.
3. Carefully slide the rolled dough into the hot oil. Press lightly with a slotted spoon to help it puff up.
4. Fry until golden brown on both sides. Remove and drain on paper towels.

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Serving Suggestion; Serve the hot and fluffy Pooris with a generous helping of sweet Sooji Halwa and spicy Chana Masala. This combination creates a perfect balance of flavors and textures that will leave everyone asking for more.