Presenting Halwa aloo poori along with atte ka halwa and dahi bade. This combination is always a hit. Just right for any potluck, puja, small lunch gathering or weekend brunch. The best part is you can fry bhalle , boil potatoes, make urad dal powder a day before and keep them ready.
Halwa Aloo Poori | Aloo Puri With Aate Ka Halwa
Presenting a yummy combination of halwa aloo poori. Super tasty aloo sabzi with mindblowing bedmi puri. The recipe is super easy and made with ingredients easily available in Indian Kitchen. Bedmi Poori’s are made with Urad dal. This bedmi poori recipe is very easy to make and can be made in advance. Serve them with dahi vade and aate ka halwa.
For Aloo Ki Sabji:
- 4-5 Boiled Potatoes (Aloo)
- 1 tsp Cumin Seeds (jeera)
- 1/4 tsp Asafoetida (hing)
- 2 Tomatoes pureed
- 1/4 tsp Turmeric Powder (Haldi)
- 2 tsp Kashiri Red Chilli Powder
- 1 tsp Coriander Powder (Dhania Powder)
- 1 tsp Garam Masala Powder
- 1 tsp Grated Ginger (Adrak)
- 1 tsp Fennel Seeds Powder (Saunf)
- 2-3 Green Chilli chopped
- 1/2 tsp Dried Fenugreek Leaves (Kasuri Methi)
- 1 tbsp Fresh Coriander Leaves, finely chopped
- 1 tblsp Oil / Ghee (clarified butter)
- Salt to taste
How to Make aloo ki sabji :
- Boil the potatoes. Peel and keep aside.
- Heat the ghee in a kadai. When it is hot enough and the cumin seeds.
- Add the asafoetida and kashmiri red chilly powder.
- Immediately add the tomato puree, green chillies and ginger and sauté.
- Cook on medium flame till the oil separates.
- Now add all the dry masalas – turmeric, coriander powder, red chilly powder, garam masala powder. Do not add saunf / fennel powder now.
- Cook for 30 secs.
- Now add the boiled potatoes. Crush them with your palms. Add a little water, cover and cook for 5-7 minutes.
- Once the oil separates, add the crushed kasuri methi and fennel powder and salt to taste.
- Garnish with chopped green coriander leaves.
- 2 cups Atta (Whole Wheat Flour)
- 3/4 cup Urad Dal Powder (Split Gram Powder)
- 1/4 cup Fine Suji (Semolina)
- Salt to taste
- 1/4 tspn Heeng (Asafoetida)
- 1 tsp Red Chilli Powder
- 2 tblsp Oil
- Oil for frying
- Warm water for making a dough
- In a bowl mix together atta, sujiji and urad dal powder and mix properly.
- Add salt, heeng, red chilli powder and 2 tblsp oil and give a mix.
- Now add warm water little by little and make dough. Cover this dough with a wet cloth and keep aside for half an hour.
- Then take small portions and make puris and fry them.
- Serve hot.
Atte Ka Halwa
- 1/2 cup Ghee (Clarified Butter)
- 1/2 cup Atta (Whole Wheat Flour) (75-80gms)
- 1 cup Water
- 1/2 cup granulated Sugar
- 1/2 tsp Cardamom Powder (optional)
- A mix of dry fruits for garnish
- In a heavy-bottomed pan on medium heat. Add ghee, when the ghee melts, add atta to it and mix well.
- Meanwhile heat 1 cup of water in another pan. The water should be boiling hot when you add it to the ghee-atta mixture. So keep it ready to go.
- Continue to stir the atta and cook till it is brown in colour and gives off a nice sweet aroma. This can take atleast 6-7 minutes on medium heat.
- Be careful not to burn the atta.
- Add the hot water now. Be very careful as you add the water since the halwa bubbles like crazy.
- Stir continuously for a minute or two as you add the hot water and it gets absorbed by the atta.
- Add in the sugar and mix.
- The halwa consistency may become liquidy again after adding sugar. Continue to cook for 2-3 minutes on medium heat after adding the sugar.
- Add the cardamom powder if using.
- Garnish with the dry fruits .
- Tastes best when served warm .
- 1 cup Urad Dal
- 1/4 cup Yellow Moong Dal
- 3 – 4 Green Chillies
- 1 tsp Ginger grated
- 1 tsp Khishmish (Raisin)
- 2 cups Thick Curd
- 2 tsp Sugar
- Salt to taste
- 1 tsp Dry Roasted Cumin Powder
- Oil for Frying
- Soak urad dal and yellow moong dal for 6hrs.
- Take the soaked and drained urad dal grind it to smooth batter and then grind yellow moong dal to smooth paste.
- Mix together and then beat it nicely together for 10 min till light and fluffy.
- Then add choped green chilles, grated ginger and khishmish. Mix well.
- Heat oil and on medium fry the bhallas. With wet fingers, take a small ball of the batter and put it in the hot oil. Add 7- 8 of these bhallas. But do not overcrowd.
- Deep fry the bhalla till golden and crisp. Fry all of them and keep aside.
- Take 5- 6 big cups of hot water add pinch of hing and salt mix it.
- Then put the fried bhalla in the luke warm water and keep it in water for 1/2 hr.
- Meanwhile whisk the the curd. Add 2 tsp sugar. Whisk smooth so that the sugar dissolves. Add salt.
- Place this bowl in the fridge for chilling.
- Later squeeze water out of the bhallas and put them in the prepared curd.
- Sprinkle roasted jeera seeds, red chilly powder and sweet imli chutney.
Imli chutney: In pan, take water, add jaggery, add tamarind juice, salt and roast cumin powder. Once reached desired consistency set aside.
Green chutney: In mixie make paste of fresh coriander, mint, green chilli, salt, lon juice. Set aside.