Puri, Aloo Channa Bhaji, Halwa - Pakistani Traditional Breakfast

My today's recipe goes to Pakistani breakfast, if you are my follower you have already noticed that am running a  month of blogging marathon. As i told earlier,this week's theme is combo meals, hence i picked a traditional Pakistani breakfast, as this dish goes for three different dishes. This combo meal is a classic breakfast of Pakistan, obviously you cant eat puri without channa bhaaji and halwa to finish this breakfast prefectly.Pakistani cuisine is a refined blend of various regional cooking traditions of South Asia. Pakistani cuisine is very similar to North Indian cuisine, but incorporates noticeable Afghan, Central Asian, and Middle Eastern influences.The fusion Mughlai cuisine is the most popular cuisine found in most Pakistani restaurants.

A typical pakistani breakfast is called nashta, during holidays or weekends halwa,poori and cholay/Channa is a must and these three dishes are very much appreciated by the locals. Hence i picked this three dishes to serve virtually to you all.

Usually South Indians make puri/poori with whole wheat flour but this Pakistani puri is prepared with more All purpose flour,less wheat flour. And the channa bhaaji served along this deep fried flat bread with goes for simple ingredients, yes you doesnt need to chop or saute for hours. This fingerlicking bhaaji makes an excellent side dish and they are very easy to dish out. Halwa or sooji ka halwa is almost the same as South Indian kesari. Halwa is made exactly wat we go for making our South Indian semolina kesari. After have a super filling breakfast, the halwa makes an excellent dessert to finish this rich and satisfying meal. Now i can understand why the locals reserve this traditional breakfast for weekends and holidays, trust me after having all these three dishes you need to take a nap else you will definitely feel lazy and sleepy.

Puri/Deepfried flat bread:
2cups All purpose flour/Maida
1/2 cup Wheat flour/Aata
2tsp Oil
Salt
Water
Oil for deep frying

Mix both flours with salt.

Slowly add 1 cup of water and oil to knead a soft and stiff dough. Keep aside for an hour.

Divide the dough into medium sized balls, grease the rolling surface and roll each ball as round puris.


Flat as you can, meanwhile heat oil for deepfrying.

Deep fry in hot oil on both sides.

Remove with slotted spoon and drain the excess of oil.

Aloo Channa Bhaaji:
1cup Boiled channa
1cup Cubed potatoes
Salt
1/4tsp Baking soda
1/2tsp Cumin seeds powder
1tsp Chilly powder
1/4tsp Turmeric  powder
1/2tsp Garam masala powder
Oil

Cook the cubed potatoes with enough salt and water, meanwhile in an another pot, cook the channa with baking soda, salt and water.

Cook both until they turns soft.

Now combine both together, add the cumin seed powder, chilly powder, turmeric powder, garam masala powder and oil.

Cook all together in simmer until a nice aroma comes from.

Adjust the consistency of the bhaaji as you desire.

Serve hot.

Sooji Ka Halwa/Halwa:
1/2cup Semolina/Sooji
1/4cup Ghee
1/2cup Sugar
1/2tsp Cardamom seed powder

Yellow or orange food colour

Dry roast the Sooji until a nice aroma comes from.

Meanwhile combine sugar,food colour and a cup of water to make syrup.

Add this syrup to the Suji and cook on low heat to desired consistency.

Add the ghee and  cardamom seed powder to the halwa.

Serve warm.

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