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Friday, August 31, 2007




2 cups white flour (maida) & ½ Cup Aata

(makes about 15 puris)

Oil for deep frying

Aloo ki Bhujya

250 grm. potato

½ tsp. salt

½ tsp chili (Lal Mirch) powder

¼ tsp. turmeric (Haldi) powder

½ tsp. onion seeds (Kalonji)


½ cup boiled Chanay

¼ tsp. salt

¼ tsp baking soda

¼ tsp cumin seeds (Zeera) powder

¼ tsp crushed whole red chilies

1/8 tsp. turmeric (Haldi) powder

1/8 tsp garam masala powder


2 tbs. semolina (Suji)

2 tbs. ghee

3 tbs. sugar

3 green cardamom (Chhoti Ilaichi) seeds

A pinch of yellow food color(optional)

Cooking Method


Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like)

as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya

Cut the potatoes into small cubes.

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

When soft, mash lightly.


In a pot put softened Chana, 1½ cup water and add spices.

Cook till very tender. Mix and mash slightly.

Cook till bubbles appear then remove from heat.


Put the Suji and ghee in a pot along with

Ilaichi seeds and fry until slightly brown

on very low heat.

Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji 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 Suji.

Serve with Achaar or Yogurt.

Serving: 2 to 3 persons

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