1 days
30 mins
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Not yet favorite

Nagori halwa and puri is very famous street food of old delhi's chandni chowk. Today we will make it at home with proper recipe.
Uploaded by admin on 10-Aug-2021.

For halwa –
½ cup suji
½ cup sugar
½ cup ghee
Few saffron strands soaked in water
A pinch of saffron food colour
Chopped dry fruits
½ tsp cardamom powder
For puri –
1 cup suji
¼ cup whole wheat flour
1 tsp salt
½ tsp carom seeds
Ghee for moyan
For aloo sabzi –
2 medium size boiled potato
¼ cup curd
1 chopped tomatoes
1 chopped green chili
1 tsp red chili powder
¼ tsp turmeric powder
1 tsp coriander powder
1 tsp salt
Fresh coriander
½ tsp garam masala
For halwa, heat a wok on low flame, add ghee and suji and roast on low flame for 7-8 minutes. Add chopped dry fruits and roast for a minute. Gradually add 1.5 cup hot water in roasted suji, add saffron soaked water and cook till water absorbs properly.

Add sugar and cook till sugar dissolves properly. Switch off the flame, add cardamom powder. Mix and keep aside.

For puri, mix suji, aata, salt, and carom seeds in a vessel. Add 2 tsp ghee and mix. Prepare a soft dough using luke warm water. Knead for 2-3 minutes, cover and keep aside.

For aloo sabzi, heat a spoon oil in a wok, crackle mustard seeds, add chopped chilis and grated ginger. Add red chili powder, turmeric powder, coriander powder and one tbsp of water. Mix and cook for a minute, add curd and mix. Add chopped tomatoes, salt and ½ cup of water. Mix and cover, allow to cook till tomatoes get soft. Uncover, add 1 cup water, boiled and roughly mashed potatoes. Mix and allow to cook for 3-4 minutes on low flame. Switch off the flame, add fresh coriander and garam masala. Aloo sabzi is ready.

Now for puri, knead the dough for a minute, prepare small balls from the dough, roll in small discs, fry in hot oil on low to medium flame.

Now serve nagori hawla puri and aloo ki sabji.

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Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in the fact that a recipe has no soul, but you, as a cook, with your affection can bring soul to the recipe. I like to show creativity with dishes which can be made with easily available ingredients in the kitchen.