Halwa Poori. Halwa poori is a traditional Pakistani and Indian breakfast that features semolina pudding or halwa and a soft fried dough called poori. Halwa is typically made with a mixture of fried semolina and sugar. (Redirected from Halwa Poori). Halwa Poori (Urdu:حلوہ پوری) (Hindi: हलवा पूरी) is a dish originating in the Indian subcontinent, notably popular in Pakistani, Indian and Bangladeshi cuisine.

Halwa- Burns Road karachi ki halwa poori برنس روڈ کراچی کا حلوا. Urdu Recipes of Halwa Poori, Easy Halwa Puri Nashta food recipes in Urdu and English. Make easily at home with complete Step by Step instructions, and videos. You can have Halwa Poori using 23 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Halwa Poori

Prepare of Poori...!.
You need 1 cup of white flour.
It's 1 cup of whole wheat flour.
You need 1 teaspoon of ajwain.
Prepare 1 tsp of salt.
It's of Lukewarm water for kneading.
It's of Channay...!.
Prepare 2 cups of white channay (soaked in tap water with 2 tsp of meetha soda for 4, 5 hrs).
Prepare of Cumin seeds, coriander seeds, nigella seeds (kalonji) mustard seeds, a tsp each.
It's 1 tsp of chilli flakes.
It's 1/2 tsp of turmeric powder.
Prepare 1/2 tsp of coriander powder.
It's 1 tsp of ground dried pomegranate seeds (anaar daana powder).
It's 1/4 tsp of Garam Masala powder.
You need to taste of Salt.
It's 4 tbsp of oil.
It's of Halwa....!.
It's 1 cup of semolina (sooji).
You need 2 cups of sugar.
You need 3 cups of water (prepare syrup by mixing sugar and water together with some green.
You need of Cardamom seeds and a pinch of yellow food color boil for a min and take off the heat).
It's 1/2 cup of Ghee/oil.
You need of Seeds of 2, 3 cardamom pods (don't discard the shells, you can grind them in your Garam Masala).

Halwa poori has developed into a traditional breakfast consisting of a deep fried bread (poori), served with halwa and curries mixed of chickpeas (known locally as 'choley') and potato. Halwa Puri Channay Recipe in Urdu. Halwa Poori is one of the traditional Indian cuisines that our ancestors brought from across the border, after the partition. Halwa poori is one of my favourite weekend breakfasts, and while most people go out to have it as This week I'm going to be sharing the ever popular halwa poori recipes with you, so that you too can.

Halwa Poori step by step

Poori ! Mix all the ingredients together and knead well forming into a soft dough by using lukewarm water and let the dough rest for some time..
Take some dough and form into golf ball sized by greasing your palms with some oil..
Rest the prepared balls for a few mins, roll out and deep fry over medium heat by using slotted spoon to splash oil over the Pooris to fluff them..
Take out in the sieve to drain the excess oil and serve immediately..
Channay...! Drain out the water from the soaked channas and wash them, add fresh water and some salt to them in a pressure cooker.
And cook till they are soft and mushy and the water used turns into thick gravy..
Prepare tempering by heating oil and add all the seeds to it, crackle, add spices and pour into the prepared channas. Add anaardana, mix..
Dish out and sprinkle some Garam Masala on top, serve..
Halwa....! Crackle some green cardamom seeds in hot ghee/oil on medium heat, add sooji and roast till you get the aroma but the color doesn't change..
Add hot sugar syrup to it very carefully, turning the burner to as low as to simmer..
Cover the lid and switch off the heat after 2, 3 mins..
Don't worry if it's still too runny, let it sit for a while before serving, all the moisture will be absorbed..
Dish out and serve...

For the Halwa: Heat ghee/butter in a pan, add the semolina and fry on low heat until colour starts to Heat your oil, make sure it's quite hot. Put in a poori in the hot oil and immediately start splashing hot. Halwa Poori Recipe, How To Make Halwa Poori Recipe. This step-by-step Halwa Chana Poori video tutorial post shows you how to make Sooji Halwa Related: How to make Poori Bhaji. No festival is ever complete without a specially made pakwaan.