Halwa Poori chole is an famous breakfast combo which is so filling and nothing can be packed with nutrients in the morning than this breakfast. Halwa poori chole is normalla prepared at navratri time by most of the North Indians. This combo is also a very famous breakfast in pakistan even and said to be as the most loved breakfast. It is also had by muslim for ramadan festival. This might sound an elaborate meal but it is very easy and simple to make.
This combo platter comprises of halwa made with rava / sooji like the rava kesari we make in south , poori which the puffed up wheat indian bread, and chole is the spicy curry made with chickpea. This combo go well so nicely and I have become a fan of it. This is combo can be enjoyed for any course but they are made traditionally for breakfast and brunch. This is a sure hit combo in all homes and no one can resist to have this combo for breakfast .Thanks to srivalli for suggesting some combo platter recipes. For the 4 week 1st day of BM am here with is delicious combo platter. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.
1 cup semolina
1 cup sugar
2 - 3 tbsp ghee
2 cups Whole milk
1/4 tsp cardamom powder
pinch of color and/or saffron (optional)
Chopped Nuts and Raisins Few
Charmagaz / dried melon seeds for Garnish
- Heat ghee in a pan, add the chopped nut and raisins adfter they turn light brown add semolina and fry on low heat until color starts to change and it gives a nice aroma.
- Keep on stirring often so that they don't brown to much .
- Once semolina is roasted well , slowly add the milk and stir constantly , even add color at this stage so that the halwa is evenly colored .
- Once all the milk get evaporated add sugar , cardamom , stir well and cook them till the halwa leaves the sides of the pan.
- Switch off the flame and garnish the halwa with charmagaz.
Wheat Flour 1 cup
salt to taste
water as needed to make a stiff dough.
Oil for deep frying
- Mix wheat flour and salt , add water as needed and make as stiff dough.
- Divide the dough in to equal part and roll then with a rolling pin as we do for roti but reduce the size.
- Heat oil in a kadai , when they are hot enough fry the rolled poories by sliding it slowly in the oil and pressing them gently towards the edgesusing the spatula for puffing.
- Once it is completely puffed up turn to the other side and fry the poori till light brown in color.
- Once don transfer it on a kitchen towel so that execss oil is being absorbed.
- Repeat the same for the rest of the poori dough.
2 cups boiled chickpeas / Kabuli channa ( Soak the kabuli channa over nite and cook them pressure cooker for 2-3 whitles with salt )
4 tbsp oil
1" inch piece Cinnamon stick
2 Nos Clove
2 Nos Cardamom
2-3 Curry leaves, chopped
1 tsp Ginger garlic paste
1 large Tomato ( Chopped)
1 large Onion ( Sliced)
2 Nos Green chillies, chopped
1/2 tsp Cumin pd
1/4 tsp Turmeric pd
1 tsp Coriander pd
1 tsp Red chilli pd
salt to taste
chopped coriander leaves for garnishing
- In a pan heat 1 tbsp of oil , put greenc chillies and sliced onion and saute till onions turn translucent.
- Then add chopped tomato and cook them till they turn mushy .
- Switch of the flame and let them cool a bit, after the cool down transfer it to a blender and blender to a puree.
- Now In a kadai or a sauce pan heat the rest of the oil , add cinnamon stick , clove and cardamom after the slputter add the ginger garlic paste and saute for few seconds .
- Now add the prepared puree and bring it to a boil .
- Add turmeric pd , Red chilli pd, coriander pd , Salt and cumin pd to the boiling puree and mix them well .
- Cook them in simmer for few minutes till the raw smell goes of , then add the cooked channa/ chickpea to till add water if needed to make the gravy thin . .
- Cover and cook it for 5- 10 mins so that the flavor goes into the channa well.
- Cook them till you can see oil being separated in the sides of the gravy.
- Garnish with coriander leaves and serve them warm with poories.