Classic Pakistani Breakfast

Halwa Poori




Makes about 20 , 2 cups flour

2tsp oil

Oil for deep frying.



Make the dough with flour and 2 tsp oil and water as needed.

Make into small puris (pancake like) as flat as you can and deep fry in hot oil.



Aloo ki Bhujia


1 medium size potato ,Salt acc. to taste

1/2 tsp chili powder

less than 1/4 tsp of haldi powder

1/2 tsp kalonji seeds.



Cut the potatoes into small cubes.

Add spices and 1 cup of water and leave on low heat.

When soft, mash lightly.




1/2 cup presoaked whole channa, salt acc. to taste

1/2 tsp zeera powder

1/2 tsp crushed Whole dried red chilies

1/4 tsp haldi powder



Boil the channa with salt until soft.

In a pot heat 1tbs of oil. Add spices and softened channa and 1/4 cup of water.

Mix and mash slightly.

Cook till bubbles appear then remove from heat.




2tbs Sujji (semolina)

2tbs oil

4 tbs sugar

1/2 cup water

Seeds of 3 small Illaichi

Yellow food color (optional).



Put the sujji and oil in a pot along with Illaichi seeds and fry until slightly brown on very low heat.

Meanwhile combine sugar and water to make a syrup.

Add this to the sujji taking care not to burn yourself and cook on low heat to desired consistency.

If you want to color the halwa add the color to the syrup before pouring it into the sujji.

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