Halwa Poori is a very delicious traditional breakfast, especially made and enjoyed on special traditional occasions
- 2 cups All purpose flour
- 1 cup Flour
- 1 pinch Salt
- 1/2 tsp Oil
- Lukewarm water as required
- Oil for frying
Take oil in a pan, put semolina and fry at low flame till it becomes brown and fragrant. Remove the pan from stove and stir it till the mixture cools down a bit. Than add water and sugar to this mixture and again put pan on stove, while stirring occasionally, cook at low heat till it is cooked. Put in a serving bowl, garnish with . (Take sugar, semolina and oil in equal quantities and water 3 times as any of remaining ingredients.)
- Mix and sift both the flours in a bowl.
- Add salt and oil and mix well.
- Knead the dough with lukewarm water, add water slowly and gradually, knead till well mixed and soft (dough should not be too hard or too soft).
- Make 10 equal size balls of the dough. On a oily surface, flatten each ball to a round flattened shape (poori). Make sure don’t use flour while making poori, use oil.
- Heat oil in a pan. Make sure that oil should be sizzling hot.
- Fry a poori for 4 to 5 second on one side then turn it upside down, fry for about 5 seconds and take it out from the oil, place it on the paper. Do not fry for too long as that will make poori very stiff and not soft.
- Serve them hot with hot semolina halwa and white chickpeas gravy.