Halwa puri channay tarkari

Ingredients

• For puri
• 2 cups maida
• 2 tbsp oil
• Zara sa namak
• 1 tsp sugar
• Water for kneading
• Oil for deep frying
• For halwa
• 1 cup sooji
• Half cup ghee
• 2 cup pani
• 2 illaichi
• Few drops khewara ess
• Food colour as req
• 1 cup cheeni
• For tarkari
• 2 aloo
• 1 tsp zeera
• 1 tsp ginger garlic paste
• 1 tsp lal mirch crushed
• 1 tsp pisa dhanya
• Half tsp garam masala powder
• 1 tsp haldi
• Kalonji as req
• 2 cup Pani
• 1 tbsp oil
• Salt as per taste
• For chana
• 1 cup boiled chana
• 2 onion ka paste
• 4 tbsp tomato puree
• Half cup dahi
• 2 tsp red chilli powder
• 1 tsp bhona zeera powder
• 1 tsp dry meethi leaves
• Half tsp haldi
• 2 tsp pisa dhanya
• 1 tsp pisa garam masala
• 1 tsp lehsan adrak ka paste
• 2 cups water
• Salt as per taste
• 1 tsp chat masala

Cooking Instructions

1. Step 1Subse phele puri ka atta soft sa gondh k rakh dein for half hour.
2. Step 2Ab halwa ready karen ek pan me ghee garam karen illaichi dalien aur sooji ko bhon lein.
3. Step 3Ab pani food color add karen aur sugar add kar k mix kar k cook kar lein.ready hojaye to nuts add kar lein.
4. Step 4Tarkari k liye pan me oil dalien lehsan adrak k paste add karen zeera aur baki masaly dal k bhone aur pani add kar k cook hone dein.
5. Step 5Aloo gal jayen to half aloo mash kar lein kalonji add karen ready hai.
6. Step 6Chano k liye oil me lehsan paste ko bhonay pyaz aur tematar ka dal k bhonay.
7. Step 7Ab masalay add karen aur oil seprate hone tak bhonay.phainta hua dahi add karen aur again bhonay.
8. Step 8Channay add karen aur pani add kar k halki anch pe paknay dein 20 min oil uper ajaye to last me meethi add karen mix karen ready hain.
9. Step 9Puriyon k liye oil ko acha sa garam kar lein ab choray pairay bana lein aur halka sa maida dust karte hue bail lein.
10. Step 10Garam garam oil me dalein spoon se halk press karte hue ghomatay jaye kuch sec me phol jayegi dono side se cook kar k utar lein aur baki ki puriyan ready kar lein.
11. Step 11Mazedar nashtay ko apni family k sath enjoy karen.