Nagori Poori Halwa

Name: Nagori Poori Halwa
Ingredients: 2 cups semolina (about 250 grams) for making poori; Salt, to taste; 1/2 teaspoon carom seeds (ajwain); 2 tablespoons oil or ghee for the dough; 3/4 cup semolina (about 100 grams) for halwa; 1/2 cup ghee (about 100 grams) for roasting semolina; as needed Chopped mixed nuts,; 4 boiled potatoes; Salt, to taste; 2 tomatoes, grated; 1/2 teaspoon cumin seeds; 1/2 teaspoon red chili powder; 1 tablespoon ground coriander; 1/2 teaspoon garam masala; 1/2 teaspoon turmeric powder; 2 tablespoons vegetable oil; 1 tablespoon ghee

Rashmi @dolly001

Nagori Poori Halwa, served with potato curry, is a famous breakfast from Old Delhi. I’ve never had it at a shop, but once my neighbor was making it and I asked her what she was preparing. She told me she was making it with semolina. She didn’t serve it to me, but I asked her for the recipe and then made it myself. That’s how I created this recipe to share with you all. If you like it, please let me know.

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Ingredients

2 cupssemolina (about 250 grams) for making poori
Salt, to taste
1/2 teaspooncarom seeds (ajwain)
2 tablespoonsoil or ghee for the dough
3/4 cupsemolina (about 100 grams) for halwa
1/2 cupghee (about 100 grams) for roasting semolina
as neededChopped mixed nuts,
4boiled potatoes
Salt, to taste
2tomatoes, grated
1/2 teaspooncumin seeds
1/2 teaspoonred chili powder
1 tablespoonground coriander
1/2 teaspoongaram masala
1/2 teaspoonturmeric powder
2 tablespoonsvegetable oil
1 tablespoonghee

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Steps

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First, prepare the semolina for the poori. Sift the semolina into a bowl, add salt, carom seeds, and ghee. Mix everything together with your hands. Add water and knead into a dough. Cover and let the dough rest so the semolina can absorb the water.
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Heat ghee in a pan. Add the semolina for the halwa and roast on medium heat until it turns golden brown, stirring constantly so it doesn’t burn. Chop the nuts and set aside.
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To make the potato curry, heat 2 tablespoons oil and 1 tablespoon ghee in a pan. Add cumin seeds, then add the grated tomatoes. Sauté until the tomatoes are well cooked. Add the spices and mix well. Add the boiled potatoes and a little water. Cook until the curry thickens. Turn off the heat and sprinkle with garam masala.
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Note: I use both vegetable oil and ghee because adding ghee to oil gives the curry a nice color and enhances the flavor.
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Once the semolina for the halwa is golden, add water and sugar to taste. Cook until the semolina is soft and the water and sugar are fully absorbed. Turn off the heat and top with chopped nuts.
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Now, check the poori dough. If it has become too stiff, add a little more water and knead until soft. Divide the dough into small balls. Roll each ball out to the size of a small puri (about the size of a golgappa).
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Heat ghee in a pan for frying. Once hot, reduce the heat to medium. Fry the pooris one at a time. When one side is lightly golden, flip it. The pooris should puff up on their own, but if not, gently press on top with a slotted spoon. Fry until golden and cooked through.
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Continue frying all the pooris on medium heat so they cook evenly. Serve the pooris filled with a little halwa or with the potato curry. They are delicious either way. If you try this recipe, please let me know how it turns out.
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