Entrees, Vegetarian

Classic Breakfast

0 comments

Classic Breakfast

0 from 0 votes
Course: Entrees, VegitarianDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

30

minutes
Calories

100

kcal

Ingredients

  • For Puri
  • 2 cup White Flour (maida)

  • 1/2 cup Flour (Aata)

  • Oil for deep frying

  • For Aaloo Bhujiya
  • 1/2 kg. Potatoes

  • 1 tsp. Salt

  • 1 tsp. Chili (Lal Mirch)-crushed

  • 1/2 tsp. Turmeric (Haldi)-powder

  • 1 tsp. Onion Seeds (Kalonji)

  • For Chanay
  • 2 cup Chanay (white)-boiled

  • 1/2 tsp. Salt

  • 1/4 tsp. Baking Soda

  • 1/4 tsp. Cumin Seeds (Zeera)-crushed

  • 1/4 tsp. Red Chillies-crushed

  • 1/8 tsp. Turmeric (Haldi)-powder

  • 1/2 tsp. Garam Masala-powder

  • For Halva
  • 4 tbsp. Samolina (Suji)

  • 2 tbsp. Ghee

  • 1 pinch Yellow Food Color(optional)

  • 2 drops Kewra Water

  • 6 tbsp. Sugar

  • 3 Green Cardamom (Chhoti Ilaichi)-seeds

Directions

  • PURI
  • Mix maida and flour and make the dough with 1 cup of water using 2 tsp. oil to help in making dough.
  • Make into small puris (pancake like) as flat as you can.
  • Deep fry in hot oil till golden brown.
  • AALOO BHUJIYA
  • Cut the potatoes into small cubes.
  • Add spices, 1 cup of water and leave on low heat.
  • When potatoes are soft, remove and mash lightly
  • CHANAY
  • In a pot put boiled Chanay,
  • Add 1½ cup of water and add spices.
  • Cook till very tender. Mix and mash slightly.
  • Contnue to cook till bubbles appear then remove from heat.
  • HALVA
  • Put the Suji, ghee and Ilaichi seeds in a pot.
  • Fry on very low heat (constantly stirring) until slightly brown
  • Combine sugar with 1 cup of water to make syrup.
  • Add the color to the syrup before pouring it into the Suji if you opt..
  • Add this to the Suji and cook on low heat to desired consistency.
  • Serve puri with halva and, aaLoo bhujiya and chanay with Achaar or Yogurt.

Leave a Comment

Your email address will not be published.

*