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Punjabi Cuisine

Cuisine of Punjab:Classic Breakfast


Classic Breakfast

 

Ingredients

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)

Instructions

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.

Source: desicookbook.com

 
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