Halwa Puri Chana

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Halwa Purri

Halwa:

One Part Suji

Three parts sugar

Equal amount of water as sugar

Oil be 1/4^th the amount of suji used (perferrably unsalted butter)

Make sheera first:

750 ml sugar in 750 ml water

8-10 ilaichi danay in the water

 bhoon suji (250 g) in a separate pot with ghee (200 g)

till it has brown color (pyazi color)

Add the sugar syrup in it. Add color, and lower the heat

 add 4-5 tsp kewra water

PURRI:

Salt, water and flour, make dough, make peray, and put oil over and cover with cloth and let it rest

Dhoan wala oil.

Chanay:

Small chanay, boil. Potatoes boil

½ cup oil, 1 tsp haldi, 1 ½ tsp coriander powder, 1 tsp salt, 3 tsp red crushed pepper, ½ tsp kalongi, add water so it wont burn, bhoon, add chanay, add water so its softer. Cover and let it boil.  (if boiling add a lil bit of baking soda..) sperately add dhanya/ coriander / zeera sabut and bhoon…

Crush the chana a bit, add the bhoona masala, add potatoes.

At the end add 2-3 tbsp yogurt, a few tsp black pepper, add the bhoona masala masal kay, dhanya kata wa, sabut hari mirch, a bit of achar, and then dam it. (add tea bag for the added umph)

 ALOO:

½ cup oil, 1 tsp haldi, 1 tsp salt, 3 tsp red crushed pepper, ½ tsp kalongi, add boiled potatoes, add water to that,

serve with raita, carrot achar
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