Puri, Chana, and Sooji Halwa Recipe: A Classic Indian Breakfast Combo

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This meal combines the timeless flavours of Puri (deep-fried bread), Chana (spicy chickpea curry), and Sooji Halwa (semolina pudding). It’s a beloved North Indian breakfast combo that’s both comforting and delicious. Here’s how to make it:

Puri Ingredients:

  • 2 cups whole wheat flour
  • 1/2 teaspoon salt
  • Water, as needed
  • Oil, for deep frying

Chana Ingredients:

  • 1 cup dried chickpeas (chana), soaked overnight
  • 2 medium onions, finely chopped
  • 2 medium tomatoes, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1-2 green chilies, finely chopped (adjust to taste)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Oil, for cooking
  • Fresh coriander leaves for garnish

Sooji Halwa Ingredients:

  • 1 cup sooji (semolina)
  • 1/2 cup ghee (clarified butter)
  • 1 cup sugar
  • 2 cups water
  • 1/4 teaspoon cardamom powder
  • A handful of cashews and raisins

Instructions:

Puri:

  1. In a bowl, combine whole wheat flour, salt, and water to make a stiff dough. Knead it for a few minutes until smooth. Let it rest for about 15 minutes.
  2. Divide the dough into small, equal-sized balls and roll them out into circles, about 4-5 inches in diameter.
  3. Heat oil for deep frying in a pan. When hot, carefully slide in the rolled puris one at a time. Press them gently with a slotted spoon until they puff up. Fry until they turn golden brown, then remove and drain on paper towels.

Chana:

  1. Pressure cook the soaked chickpeas until they’re tender. Drain and set aside.
  2. Heat oil in a pan. Add cumin seeds and let them splutter.
  3. Add chopped onions and sauté until they become golden brown.
  4. Stir in the ginger-garlic paste and green chilies. Cook for a minute.
  5. Add chopped tomatoes and cook until they become soft and the oil separates from the masala.
  6. Add turmeric powder, coriander powder, red chili powder, garam masala, and salt. Mix well.
  7. Add the cooked chickpeas and simmer for 10-15 minutes. Add water as needed to adjust the consistency.

Sooji Halwa:

  1. In a pan, heat ghee. Add sooji and roast it on low to medium heat until it turns golden and aromatic.
  2. In another saucepan, bring 2 cups of water to a boil with the sugar. Simmer until the sugar dissolves.
  3. Slowly add the sugar-water to the roasted sooji while stirring constantly to avoid lumps.
  4. Cook until the halwa thickens. Add cardamom powder, cashews, and raisins.

Serving:

Serve the hot and crispy puris with chana and a serving of sooji halwa. It’s a wholesome and classic Indian breakfast that’s both comforting and flavorful. Enjoy!

Tips:

  • Adjust the spice levels in the chana and sooji halwa according to your taste.
  • You can garnish the chana with fresh coriander leaves.
  • Make sure the puris are rolled out evenly to ensure they puff up properly when frying.
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