Zaika Worlds

Halwa Puri Nashta

50 minute · 4 log · Nashta · Pakistan

Halwa puri Lahore mein Itwaar ka nashta hai, aur kai gharon mein ye sirf khana nahi, poora event hai. Teen cheezein ikathi aati hain, phuli hui puri, naram suji ka halwa, aur aloo ke sath masaledar chanay, aur maza aik niwale mein teeno lene mein hai. Har hissa apne tor par saada hai, lekin timing ahm hai. Puri aakhir mein fry karein, taake phuli hui aur garam aaye, halwa garam aur naram rakhein, aur chanon ko itna simmer karein ke masala un par lag jaye. Isay aik slow subah pakayein, ikathe khayein, aur jaldi na karein.

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Ajza

• Maida 2 cup
• suji 1 cup
• Cheeni 1 cup
• ghee 1/2 cup
• Chane (uble hue) 2 cup
• Aloo 1
• piyaz
• tamatar
• Garam masala
• haldi
• laal mirch
• Ilaichi (badam garnish ke liye)

Banane Ka Tareeqa

1. Maide ko paani aur chutki bhar namak ke sath sakht, hamwar atta gundhein. Dhak kar 20 minute rest dein.
2. Agar chane uble hue nahi hain to ubal lein, jab tak naram ho jayein lekin mushy na hon, aur in ke pakane ka 1 cup paani bacha lein.
3. Suji ko halki aanch par ghee mein lagatar hilate hue bhunein, jab tak sunehri aur nutty khushbu na aaye, taqreeban 8 se 10 minute.
4. Garam paani aur cheeni ehtiyat se daalein, ubalega, hilate hue pakayein jab tak halwa gaarha na ho jaye, phir ilaichi daal kar halki aanch par 5 minute dhak dein.
5. Tail garam karein, piyaz naram hone tak fry karein, tamatar, aloo, garam masala, haldi aur laal mirch daal kar masala achhi tarah bhunein.
6. Chane aur in ka pakane wala paani daalein, 10 minute simmer karein, aur kuch chanon ko kinare par mash kar ke gravy gaarhi karein.
7. Chhoti puriyan belein, sikke ke kinare se moti nahi, aur garam tail mein deep fry karein, halke se dabate hue taake har aik phool jaye. Kagaz par drain karein.
8. Puri, halwa aur chane aik plate mein ikathe serve karein, halwe par badam daal kar.

Chef ki tip

Puri belte waqt zyada maida na lagayein, warna phulegi nahi. Tail achha garam ho to puri foran phool jati hai, is liye pehle atte ke chhote tukde se test karein, wo seconds mein upar aana chahiye.

Serve Karna

4 logon ke liye, har shakhs ko 2 se 3 puri, aik chamach halwa, aur aik plate mein chanon ka bara chamach kaafi hai. Achar, kati hui piyaz aur lemon ke sath, aur side par chai ke sath serve karein. Halwa puri baith kar khane wala nashta hai, garam garam, sab table par ikathe. Zyada puri banayein, kyunke wo sab se jaldi khatam hoti hai.

Store Aur Dobara Garam Karna

Puri taazi khayein, wo achhi nahi rehti. Halwa fridge mein airtight dabbe mein 3 din tak rehta hai, aur halki aanch par pan mein thode doodh ya paani ke sath dobara garam hota hai. Chane fridge mein 3 din tak rehte hain, aur stove par ubalne tak dobara garam hote hain. Tayyar plate store na karein, teeno hisse alag rakhein aur serve karte waqt milayein.

Ajza Ke Notes

• Sakht atta phuli hui puri banata hai. Naram atta tail pee leta hai aur chapta rehta hai, is liye sakht gundhein aur achhi tarah rest dein.
• Bareek suji hamwar halwa deti hai. Moti suji ko zyada paani aur zyada waqt chahiye.
• Chanon ke pakane ka paani bacha kar rakhein. Is se gravy qudrati tor par gaarhi hoti hai aur zaiqa aata hai.
• Ilaichi halwe mein aakhir mein daalein, taake is ki khushbu taazi rahe, pak kar khatam na ho.

Variations

• Chanon ki jagah aloo ki tarkari: aloo ko wahi masale mein pakayein, aadhe mash kar lein, aur savoury side ke tor par serve karein.
• Kam meetha halwa: cheeni 3/4 cup kar dein aur thodi zyada ilaichi daalein, masaledar chanon ke sath behtar lagne wale halwe ke liye.
• Whole wheat puri: aadha whole wheat atta aur aadha maida lein, atte ko thoda zyada rest dein, aur thoda mota belein.

Aam Ghaltiyan

• Puri ko zyada mota belna ya zyada khushk maida lagana. Wo chapti aur chewy rehti hai, phoolti nahi.
• Suji ko tez aanch par bhunna. Wo jagah jagah brown ho jati hai aur jali hui lagti hai, is liye aanch halki rakhein aur hilayein.
• Garam suji mein thanda paani daalna. Is se gutliyan ban jati hain, is liye garam paani use karein aur foran hilayein.
• Puri ko kam garam tail mein fry karna. Wo tail pee leti hai aur greasy ho jati hai.

Aksar Puche Jane Wale Sawal

Meri puri kyun nahi phoolti?

Atta zyada naram tha, puri zyada moti beli gayi, ya tail kaafi garam nahi tha. Sakht gundhein, patla belein, aur pehle tail test karein.

Kya tinned chane use kar sakte hain?

Ji haan. Drain kar ke dho lein, phir masale mein 10 minute simmer karein. Thoda garam paani daalein, kyunke tinned chanon ke paas pakane ka paani nahi hota.

Halwa kitna meetha hona chahiye?

Riwayati halwa puri ka halwa kaafi meetha hota hai, masaledar chanon ko balance karne ke liye. Kam meetha pasand ho to cheeni kam karein, lekin aadhi na karein, warna texture badal jata hai.

Kya hisse pehle se bana sakte hain?

Ji haan. Halwa aur chane aik din pehle bana kar fridge mein rakhein. Puri subah taazi fry karein, kyunke dobara garam ki hui puri kabhi utni achhi nahi hoti.

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