Classic Breakfast Recipe

Ingredients

Puri

2 cups white flour (maida) & ТН Cup Aata
(makes about 15 puris)
Oil for deep frying

Aloo ki Bhujya

250 grm. potato
ТН tsp. salt
ТН tsp chili (Lal Mirch) powder
ТМ tsp. turmeric (Haldi) powder
ТН tsp. onion seeds (Kalonji)

Cholay

ТН cup boiled Chanay
ТМ tsp. salt
ТМ tsp baking soda
ТМ tsp cumin seeds (Zeera) powder
ТМ tsp crushed red chili whole
1 / 8 tsp. turmeric (Haldi) powder
1 / 8 tsp garam masala powder

Halva

2 Tbs. semolina (Suji)
2 Tbs. ghee
3 TBS. sugar
3 green cardamom (Chhoti Ilaichi) seeds
A pinch of yellow food color (optional)

Instructions

Puri
Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like)
as flat as you can and deep fry in hot oil.

AALO ki Bhujya
Cut the potatoes into small cubes.
Add spices, 1 cup of water and leave on low heat.
When soft, mash lightly.

Cholay

In a pot put softened Chana, 1ТН cup water and add spices.
Cook till very tender. Mix and mash slightly.
Cook till bubbles appear then remove from heat.

Halva

Put the Suji and ghee in a pot along with
Ilaichi seeds and fry until slightly brown
on very low heat.
Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji 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 Suji.

Serve with yogurt or Acha.
Serving: 2 to 3 persons