Classic Breakfast
Course: Entrees, VegitarianDifficulty: MediumServings
6
servingsPrep time
30
minutesCooking time
1
hour30
minutesCalories
100
kcalIngredients
- For Puri
2 cup 2 White Flour (maida)
1/2 cup 1/2 Flour (Aata)
Oil for deep frying
- For Aaloo Bhujiya
1/2 kg. 1/2 Potatoes
1 tsp. 1 Salt
1 tsp. 1 Chili (Lal Mirch)-crushed
1/2 tsp. 1/2 Turmeric (Haldi)-powder
1 tsp. 1 Onion Seeds (Kalonji)
- For Chanay
2 cup 2 Chanay (white)-boiled
1/2 tsp. 1/2 Salt
1/4 tsp. 1/4 Baking Soda
1/4 tsp. 1/4 Cumin Seeds (Zeera)-crushed
1/4 tsp. 1/4 Red Chillies-crushed
1/8 tsp. 1/8 Turmeric (Haldi)-powder
1/2 tsp. 1/2 Garam Masala-powder
- For Halva
4 tbsp. 4 Samolina (Suji)
2 tbsp. 2 Ghee
1 pinch 1 Yellow Food Color(optional)
2 drops 2 Kewra Water
6 tbsp. 6 Sugar
3 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.
