Today I am going to share a very special, traditional breakfast Halwa Puri channy recipe with u. This is the perfect recipe for you like breakfast places near me restaurant style you will make at home, so stay with me!
Halwa Puri Recipe

Puri is a famous rotisserie flatbread that is served for breakfast across Pakistan and India. In Pakistan puri is a piece of a well-known end of the week breakfast called Halwa Puri, which is fundamentally a platter of puris presented with halwa, punjabi chole masala and aloo ki bhujia (potato curry). Today, I'm going to show you how to make scrumptious delicate puri at home with bit by bit pictures and tips. Pair it with this Suji ka Halwa, Aloo ki Bhujia and Punjabi Chole Masala for a lip-smacking early lunch.Halwa puri is one of my preferred ends of the week morning meals, and keeping in mind that a great many people go out to have it as early lunch, I like to make everything at home some of the time. This week I will be sharing the ever well-known halwa puri plans with you, so you also can make a delectable Pakistani early lunch at home.

First let’s start with the star of the show, and let me walk you through step by step on how to make puri at home.

Ingredients for Puri:

  • Oil: Just a tad of oil additionally assists with keeping the puri delicate.
  •  Universally handy flour and entire wheat flour (Atta): Most plans call for either simply generally useful flour OR entire wheat flour (Atta). In any case, I like to utilize a mix of both, in light of the fact that the generally useful flour gives delicate quality to the puri, while the entire wheat flour adds to the structure of the puri.
  • Yogurt: Adding only a smidgen of yogurt to the puri batter guarantees that your puri turns out delicate at home.
  • Ajwain seeds: This is discretionary and for the most part for flavor. Ajwain additionally assists with assimilation.
  • Intense water: You need intense water to knead to puri dough until taut dough procedures.

How to Make Soft Puri At Home?

Puri can be seen as somewhat dubious to make at home, however stress not. Today I'm going to walk you through how to make delectable and flaky puris at home! 
  1. Start by blending all the puri mixture fixings aside from the warm water.
  2. Steadily include warm water and manipulate the mixture until a delicate yet close batter structures. The batter should not be too delicate not excessively hard.
  3. Once the puri mixture is prepared, spread it with a material and let it rest for 10 to 15 mins.
  4. After the mixture has rested, partition it into little batter balls and begin turning them out.
  5. Smooth every batter ball a tad with your fingers, and afterward fold them into level meager plates. They should be moved slender with the goal that they effectively puff up while fricasseeing. A tip to forestall the batter adhering to the surface while rolling, simply spot a smidgen of oil on the mixture balls while leveling them with your fingers before you begin folding them into circles.
  6. Reveal a couple puri batter balls one after another, in light of the fact that puris fry rapidly and you have to work quickly to reveal the mixture balls. So I like to reveal a couple at time, and afterward spread them with a soggy material so they don't dry out quick.
  7. To check if the oil is hot enough for singing the puri, include a little bit of mixture into the oil and on the off chance that it coasts up and sizzles, the oil is at the correct temperature. The oil ought to be very hot, in light of the fact that the puris need to broil rapidly.
  8. Tenderly slide in the puri and cook until it buoys and fires puffing up. Utilizing an opened spoon, delicately flip the puri and afterward press delicately with the opened spoon. Try not to sear the puris for a really long time as that will make them excessively fresh.
  9. Fry until the puri is a pale brilliant earthy colored shading. Expel and spot on a plate fixed with kitchen paper towel.

Now there are some tips to make perfect soft halwa puri at home!
  • The puri batter ought to be somewhat solid/tight, and not very delicate. This is so the batter can be effortlessly turned out without adhering to the surface.
  •   Including yogurt is discretionary; however it helps in making delicate puris.
  • When folding the mixture ball into puri, include a tad of oil to the batter ball with the goal that it doesn't adhere to the surface while rolling.
  • The way to making flawless puris is that they should puff while fricasseeing. On the off chance that your puri doesn't puff up while broiling, either the oil is excessively hot or cold or the mixture wasn't massaged all around ok.
  • Try not to let the puris fry for a really long time or, in all likelihood they will turn out to be excessively earthy colored and fresh.

Now I am going to share a channy recipe with you! So stay with me.

Ingredients for Channy & Halwa Recipe:

  • 1/4 cup Oil
  • 250 gm Semolina
  • 1/2 tsp Cumin
  • 1 pinch Yellow color
  • 200 gm Gram boiled
  • 500 gm Sugar
  • 1 Onion
  • 1 tsp turmeric powder
  • 1 tsp Fenugreek
  • 1 tsp Coriander powder
  • 1 tbsp Red pepper powder
  • 1 tsp Ginger garlic paste
  • 1 cup Ghee
  • 20 gm Pistachio
  • Salt (As Essential)
  • 20 gm Almonds
  • 20 gm Coconut
  • 20 gm Raisins
  • 20 gm Cashew
  • 1 kg light flour

Procedure for Halwa Recipe:

In a container include ghee and semolina and fry it at that point include water include food shading yellow, sugar, coconut, raisins, cashew, pistachio and almonds and cook for 5 to 7 minutes.

Procedure for Channa:

Take 1/4 cup of oil in a dish and include onion, cumin, turmeric powder, fenugreek, water, ginger garlic glue, red pepper powder, coriander powder, cumin powder, bubbled grams and water and leave it at dum for 3 to 4 minutes. Grams are prepared.

Hope you will enjoy this Halwa Puri Recipe! Thanks For watching.

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