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Halwa poori thalli Part 3(cholay ki tarkari)
Halwa poori thalli Part 3(cholay ki tarkari)

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We hope you got benefit from reading it, now let’s go back to halwa poori thalli part 3(cholay ki tarkari) recipe. You can cook halwa poori thalli part 3(cholay ki tarkari) using 18 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Halwa poori thalli

Part 3(cholay ki tarkari):

  1. Prepare 1 glass chickpeas soak and boiled
  2. Get 1/2 tsp red chilli powder
  3. Get 1/2 tsp dry coriander powder
  4. Take 1/2 tsp turmeric powder
  5. You need 1/2 tsp all spice powder
  6. Take 3/4 tsp salt
  7. Take 1/2 cup oil
  8. Take 1/4 tsp baking soda
  9. Prepare 1 medium ( add1/4 cup water and make paste
  10. Take 1 tbsp garlic paste
  11. Provide 1 tbsp roasted spice powder
  12. Get 1 tsp dry fenugreek leaves
  13. Provide Roasted spices
  14. Get 2 tbsp coriander seeds
  15. Get 8-10 button chillies
  16. Provide 2 tsp cumin seeds
  17. Use 1/2 tsp fenugreek seeds
  18. Use 1 tsp fennel seeds
Instructions to make Halwa poori thalli

Part 3(cholay ki tarkari):

  1. First make roasted spice powder by roast all spices in roasted spices list on a pan when it’s gives good aroma, careful it’s not burn after cooling down now chopperised all spices don’t make fine powder, now take 1 tbsp full from this
  2. Now in a pot add oil and onion paste and garlic paste cook it for 1 minute then add all dry spices like roasted dry spices chilli powder coriander powder turmeric salt and all spice powder and add 1/4 cup water and cook till oil comes out
  3. Now add boiled chickpeas and cook for 1 minute then add 1/2 cup water and cook when water boils add baking soda on it on low flame
  4. Then cook for 15 mins. When water evaporates smashed 1/4 of chickpeas with spoon and add 1/2 cup water and cook for 2 minute on very low flame now add dry fenugreek leaves just crushed with palm and add. Then serve it with pooris and chappatis

Appkay liya meri halwa puri wala cholay kay salan ki recipe pesh hai. For the Halwa:Heat ghee/butter in a pan, add the semolina and fry on low heat until colour starts to change and it gives a lovely nutty aroma. Perfect breakfast for a lazy weekend. The classic Pakistani breakfast of Halwa Poori Cholay. Why do I seem to have such trouble with the word "Cholay"???

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