Soft & Puffy Halwa Puri Chanay😍 Recipe by Masterchef Menu

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Soft & Puffy Halwa Puri Chanay Recipe by Masterchef Menu

Soft & Puffy Halwa Puri Chanay Recipe in English:

For Puri:
2 cups all-purpose flour (maida)
1/2 teaspoon salt
1 cup Warm water (as needed)
Oil for deep frying

For Halwa:
1 cup semolina (sooji)
1 cup sugar
1 1/2 cups water
1/2 cup ghee
3-4 teaspoon cardamom pods (elaichi)
1/4 tsp Orange color

For Chanay (Chickpeas):
1 cup chickpeas (soaked overnight)
1 small onion, finely chopped
1 small potato (cut in pcs)
1 tsp garlic paste
1/2 tsp red chilli powder
1 tsp red chilli flakes
1/2 tsp turmeric powder
1 teaspoon garam masala
Salt to taste
2 tablespoons oil
1 tsp black sesame seeds
1/2 tsp fenugreek leaves

Directions
For Puri:
In a large bowl, combine the flour and salt. Gradually add warm water and knead into a soft dough. Cover and let it rest for at least 30 minutes. Apply oil at on top of dough. Divide the dough into small equal-sized balls. Roll each ball into a flat disc, about 3-4 inches in diameter.
Heat oil in a deep frying pan on high heat. Fry each puri until it puffs up and turns golden brown. Remove and drain on tray.

For Halwa:

Heat ghee in a pan over medium heat. Add cardamom pods. Add semolina and roast until golden brown, stirring continuously to avoid lumps. Add sugar. Mix well and add water.
Serve warm with puris.

For Chanay:
Boil the chickpeas in water until soft. Set aside.
Heat oil in a pan. Add chopped onions and sauté until golden brown.
Stir in the garlic paste and cook for another minute.
Add spices. Mix well.
Add the cooked chickpeas along with potato. Add some of the chickpea water to reach desired consistency.
Simmer for 10-15 minutes, allowing the flavors to meld.
Serve hot with puris and halwa. Enjoy your delicious Halwa Puri Chanay!

Soft & Puffy Halwa Puri Chanay Recipe in Urdu:

For Puri:
2 cups maida
1/2 tsp namak
Garam pani as needed
Tel for frying

For Halwa:
1 cup sooji
1 cup cheeni
1.5 cups pani
1/2 cup ghee
3-4 Elaichi
1/4 tsp orange color

For Chanay:
1 cup chanay (bheegay huay)
Piyaz, aloo, lehsan paste, laal mirch powder, laal mirch flakes, haldi, garam masala, namak, tel, kaalay til, methi ke patay.

Directions:
Puri: Maida, namak aur garam pani se dough banayein, 30 minutes rest karein. Small balls bana kar gol puriyan banayein aur tel mein fry karein.

Halwa: Ghee mein sooji ko elaichi ke saath bhoonain, phir cheeni aur pani daal kar pakayein.

Chanay: Chanay masalon ke saath pakaayein, phir aloo daal kar halka sa cook karein.

Garam garam serve karein!

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