Everyone reminisces how the poori chana halwa tastes a lot higher at the day of Ashtmi aleven though. The anticipation of a very good meal and can be the season is proper for one of these meal. Traditions round meals have constantly survived due to seasons and seasonal produce aleven though the whole thing on this meal is made with dry pantry staples.
How to make Soaked kala chana
- 250 gm kala chana soaked overnight
- 4-4 entire purple chillies
- 1 inch piece of sparkling ginger root
- 2 tsp entire coriander
- 1 tsp cumin seeds
- 1 tsp black peppercorns
- salt to taste
- 1 tbsp mustard oil
- 1 tsp amchoor powder
How to make kala chana
- Drain the soaked kala chana and maintain aside.Make a paste of ginger, chillies, coriander, cumin, peppercorns and 1 tbsp water together.
- Heat the oil in strain cooker and pour the spice paste in it. Stir and prepare dinner dinner until it turns into fragrant and appears glazed.
- Now upload the soaked kala chana and toss and blend the whole thing together. Add salt to taste.Add half cup water and lid the cooker. Let it prepare until the primary whistle blows after which decrease the flame for 15-15 minutes.
- Cool the strain cooker, open the lid and upload the amchoor powder. Mix properly and decrease the water if there’s nonetheless a few left.Serve as desired.
- 4 cup Wheat flour
- 2 tsp Salt
- 2 tbsp Oil
- Oil to deep fry
- Water as required
How to make poori
- Take wheat flour in a large blending bowl.Add salt and blend well.
- Add water gradually, blend and knead to make a clean and stiff dough.
- Grease it with tablespoons of oil and maintain apart in a closed field for an hour.After an hour, make small balls out of this dough to make pooris.Flatten every ball and grease them with oil.
- Roll them with a rolling pin on a rolling board in round form having a diameter of 3-3 inches. Pooris have to neither be too thin, nor too thick.
- Heat oil in a pan for frying.When the temperature turns into suitable for frying, deep fry pooris till golden brown. Take them out on a kitchen towel/tisshu to soak extra oil.Serve warm with halwa and masala chana.
Sooji ka halwa
- ½ cup Sooji /Semolina/ Rava
- ¾ cup Sugar
- 2 cups Water
- ½ cup Ghee
- 2 Cardamom Powdered
- ¼ cup Chopped nuts Almonds, cashews
- 1 Pinch Saffron optional
- 1 tablespoon Milk Warm, to soak saffron
- Heat a pan with ghee firstly. Add sooji to it.Roast very well till you get deep golden in color. Do it patiently in medium warmth to keep away from burnt semolina.Especially in the end.
- Meanwhile, boil measured water. Bring to rolling boil.
After that, upload it to the roasted sooji. It will splutter a lot, so do it patiently in medium warmth.
- Mix for three-four mins or till all water is absorbed.Then, upload saffron soaked in heat milk, sugar and blend properly and sugar melts. You can add sugar in boiled water also.
- Keep stirring constantly and the ghee will reputedly ooze out and come to be non sticky. Hardly takes 2-three mins.
- After that warmth a tablespoon of ghee in a pan and roast nuts till golden. Add it to the sooji ka halwa together with cardamom powder. Mix properly and transfer off the flame.
This kala chana would not want any garnish and tastes sincerely top notch with poori and halwa.