Puri Makes about 20 2 cups flour 2tsp oil Oil for deep frying
Aloo ki Bhujia 1 medium size potato Salt acc. to taste 1/2 tsp chili powder less than 1/4 tsp of haldi powder 1/2 tsp kalonji seeds
Cholay 1/2 cup presoaked whole channa salt acc. to taste 1/2 tsp zeera powder 1/2 tsp crushed Whole dried red chilies 1/4 tsp haldi powder
Halva 2tbs Sujji (semolina) 2tbs oil 4 tbs sugar 1/2 cup water seeds of 3 small illaichi yellow food color(optional)
Puri Make the dough with flour and 2 tsp oil and water as needed. Make into small puris (pancake like) as flat as you can and deep fry in hot oil.
Aaloo Ki Bhujya Cut the potatoes into small cubes. Add spices and 1 cup of water and leave on low heat. When soft, mash lightly.
Cholay Boil the channa with salt until soft. In a pot heat 1tbs of oil. Add spices and softened channa and 1/4 cup of water. Mix and mash slightly. Cook till bubbles appear then remove from heat.
Halva Put the sujji and oil in a pot along with illaichi seeds and fry until slightly brown on very low heat. Meanwhile combine sugar and water to make a syrup. Add this to the sujji taking care not to burn yourself and cook on low heat to desired consistency. If you want to color the halwa add the color to the syrup before pouring it into the sujji.
World Gurudwaras will strive to be most comprehensive directory of Historical Gurudwaras and Non Historical Gurudwaras around the world.The etymology of the term ‘gurdwara’ is from the words ‘Gur (ਗੁਰ)’ (a reference to the Sikh Gurus) and ‘Dwara (ਦੁਆਰਾ)’ (gateway in Gurmukhi), together meaning ‘the gateway through which the Guru could be reached’. Thereafter, all Sikh places of worship came to be known as gurdwaras.
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