Presenting Halwa aloo poori along with atte ka halwa and dahi bade. This combination is always a hit. Just right for any potluck, puja, small lunch gathering or weekend brunch. The best part is you can fry bhalle , boil potatoes, make urad dal powder a day before and keep them ready.
Halwa Aloo Poori | Aloo Puri With Aate Ka Halwa
- Pressure Cooker
Borosil Stainless Steel Insulated Server
Set of 3 (500ml + 900ml + 1.5L)
These servers are high quality stainless steel, insulated perfect for everyday use for serving pasta, dals, curries, dahi. It can be used for setting curd too.
For Aloo Ki Sabji:
- 4-5 Boiled Potatoes (Aloo)
- 1 tsp Cumin Seeds (jeera)
- 1/4 tsp Asafoetida (hing)
- 2 Tomatoes pureed
- 1/4 tsp Turmeric Powder (Haldi)
- 2 tsp Kashiri Red Chilli Powder
- 1 tsp Coriander Powder (Dhania Powder)
- 1 tsp Garam Masala Powder
- 1 tsp Grated Ginger (Adrak)
- 1 tsp Fennel Seeds Powder (Saunf)
- 2-3 Green Chilli chopped
- 1/2 tsp Dried Fenugreek Leaves (Kasuri Methi)
- 1 tbsp Fresh Coriander Leaves, finely chopped
- 1 tblsp Oil / Ghee (clarified butter)
- Salt to taste
How to Make aloo ki sabji :
- Boil the potatoes. Peel and keep aside.
- Heat the ghee in a kadai. When it is hot enough and the cumin seeds.
- Add the asafoetida and kashmiri red chilly powder.
- Immediately add the tomato puree, green chillies and ginger and sauté.
- Cook on medium flame till the oil separates.
- Now add all the dry masalas – turmeric, coriander powder, red chilly powder, garam masala powder. Do not add saunf / fennel powder now.
- Cook for 30 secs.
- Now add the boiled potatoes. Crush them with your palms. Add a little water, cover and cook for 5-7 minutes.
- Once the oil separates, add the crushed kasuri methi and fennel powder and salt to taste.
- Garnish with chopped green coriander leaves.
- 2 cups Atta (Whole Wheat Flour)
- 3/4 cup Urad Dal Powder (Split Gram Powder)
- 1/4 cup Fine Suji (Semolina)
- Salt to taste
- 1/4 tspn Heeng (Asafoetida)
- 1 tsp Red Chilli Powder
- 2 tblsp Oil
- Oil for frying
- Warm water for making a dough
- In a bowl mix together atta, sujiji and urad dal powder and mix properly.
- Add salt, heeng, red chilli powder and 2 tblsp oil and give a mix.
- Now add warm water little by little and make dough. Cover this dough with a wet cloth and keep aside for half an hour.
- Then take small portions and make puris and fry them.
- Serve hot.
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Atte Ka Halwa
- 1/2 cup Ghee (Clarified Butter)
- 1/2 cup Atta (Whole Wheat Flour) (75-80gms)
- 1 cup Water
- 1/2 cup granulated Sugar
- 1/2 tsp Cardamom Powder (optional)
- A mix of dry fruits for garnish
- In a heavy-bottomed pan on medium heat. Add ghee, when the ghee melts, add atta to it and mix well.
- Meanwhile heat 1 cup of water in another pan. The water should be boiling hot when you add it to the ghee-atta mixture. So keep it ready to go.
- Continue to stir the atta and cook till it is brown in colour and gives off a nice sweet aroma. This can take atleast 6-7 minutes on medium heat.
- Be careful not to burn the atta.
- Add the hot water now. Be very careful as you add the water since the halwa bubbles like crazy.
- Stir continuously for a minute or two as you add the hot water and it gets absorbed by the atta.
- Add in the sugar and mix.
- The halwa consistency may become liquidy again after adding sugar. Continue to cook for 2-3 minutes on medium heat after adding the sugar.
- Add the cardamom powder if using.
- Garnish with the dry fruits .
- Tastes best when served warm .
- 1 cup Urad Dal
- 1/4 cup Yellow Moong Dal
- 3 – 4 Green Chillies
- 1 tsp Ginger grated
- 1 tsp Khishmish (Raisin)
- 2 cups Thick Curd
- 2 tsp Sugar
- Salt to taste
- 1 tsp Dry Roasted Cumin Powder
- Oil for Frying
- Soak urad dal and yellow moong dal for 6hrs.
- Take the soaked and drained urad dal grind it to smooth batter and then grind yellow moong dal to smooth paste.
- Mix together and then beat it nicely together for 10 min till light and fluffy.
- Then add choped green chilles, grated ginger and khishmish. Mix well.
- Heat oil and on medium fry the bhallas. With wet fingers, take a small ball of the batter and put it in the hot oil. Add 7- 8 of these bhallas. But do not overcrowd.
- Deep fry the bhalla till golden and crisp. Fry all of them and keep aside.
- Take 5- 6 big cups of hot water add pinch of hing and salt mix it.
- Then put the fried bhalla in the luke warm water and keep it in water for 1/2 hr.
- Meanwhile whisk the the curd. Add 2 tsp sugar. Whisk smooth so that the sugar dissolves. Add salt.
- Place this bowl in the fridge for chilling.
- Later squeeze water out of the bhallas and put them in the prepared curd.
- Sprinkle roasted jeera seeds, red chilly powder and sweet imli chutney.
Imli chutney: In pan, take water, add jaggery, add tamarind juice, salt and roast cumin powder. Once reached desired consistency set aside.
Green chutney: In mixie make paste of fresh coriander, mint, green chilli, salt, lon juice. Set aside.