Pooris are considered as a very delicious and famous breakfast in Pakistan. Those living in Karachi must be familiar with the name of Dilpasand and Nasir sweets, one of very popular poori makers in Karachi. I can’t forget the taste of those poories ever but here is the recipe of home made poories and gravy.
POORI INGREDIENTS:
| Plain flour | 1 cup |
| Wheat flour | 1 cup |
| Salt | 1 tsp |
| Water | for kneading |
| Oil | for frying |
METHOD:
- Mix flours and salt, knead with water but keep in your mind this should not be hard or soft like we are make for chappatis.
- Now start making pooris. Make small balls of dough and roll them all to make small pooris. Size may vary (up to your choice) I usually make pooris of small size.
- Dust them with flour and pile up in a plate.
- Now heat up oil. The temperature is very important factor in poori making. Drop a small piece of poori in oil if sizzles and comes up to the surface immediately, it means temperature is perfect and if piece of poori becomes dark brown then you should reduce the heat a little.
- Slide one poori in oil let it fry for few seconds then turn and with slicer press it from all sides, poori will puff up. Fry from both sides and place on paper towel. Now fry them all quickly.
ALOO BHAJI INGREDIENTS:
| Potatos | 3 medium size |
| Crushed Red Chili | ½ tsp |
| Haldi Powder | ½ tsp |
| Red Chili Powder | ¼ tsp |
| Cumin Deeds | ½ tsp |
| Coriander Seeds | ½ tsp |
| Onion Seeds / Kalonji | ¼ tsp |
| Salt | to taste |
| Fresh Coriander | few leaves |
| Green Chili | 1 medium |
METHOD:
- Cut potatoes in slices and add all ingredients except onion seeds and coriander leaves.
- Add little amount of water ( 1 cup).
- Cook on low flame till potatoes are tender and soft.
- Add onion seeds and stir well.
- In the end add coriander leaves and green chili.
- Bhaji should be thick without too much gravy.
CHANA GRAVY INGREDIENTS:
| Chickpeas(boiled) | 1 cup |
| Onion (thinly sliced) | 1 small |
| Ginger Garlic Paste | ½ tsp |
| Salt | to taste |
| Red Chili Powder | 1 tsp |
| Crushed Red Chili | ¼ tsp |
| Coriander Powder | ¼ tsp |
| Haldi Powder | ¼ tsp |
| Garam Masala Powder | ½ tsp |
| Green Chili | as desired |
| Coriander Leaves | few leaves |
| Oil | ¼ cup |
METHOD:
- In a pan add oil and onions. Fry till golden brown.
- At this point add ginger garlic paste, fry and add all spices.
- Stir fry for few minutes then add chickpeas and little amount of water.
- Cook on low flame till well cooked.
- In the end add coriander leaves and chili.
(you can add raw chickpeas in fried masala and then add water, let them cook till chickpea are soft. You can make chana gravy at night if you are planning to serve in breakfast)
SUJI KA HALWA INGREDIENTS:
| Suji | 1 cup |
| Sugar | ¾ cup |
| Desi Ghee / Normal ghee | 3 tbsp heap |
| Illaichi | 3 |
| Water | 1 ½ cup |
| Yellow food color – optional (dissolve in 2 tbsp water) |
METHOD:
- In a deep pan pour ghee (I have used desi ghee because of the aroma and flavor of desi ghee is very tempting to me).
- Now add illaichi, let it crackle for a second then add suji.
- On low flame fry it till light golden color appears.
- Now add sugar in the pan and immediately add water and stir vigorously to avoid lumps formation. If you want to add food color then add at this stage and mix well.
- As soon as ghee separates add nuts and serve hot.
