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Aloo ki sukhi sabji (Dry Masala Aloo) With Halwa Poori
Aloo ki sukhi sabji (Dry Masala Aloo) With Halwa Poori

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We hope you got insight from reading it, now let’s go back to aloo ki sukhi sabji (dry masala aloo) with halwa poori recipe. You can have aloo ki sukhi sabji (dry masala aloo) with halwa poori using 23 ingredients and 10 steps. Here is how you achieve that.

The ingredients needed to make Aloo ki sukhi sabji (Dry Masala Aloo) With Halwa Poori:
  1. Get Aloo ki sukhi sabji
  2. Use (Dry Masala Aloo) Ingredients:
  3. Get 3 medium Potatoes, boiled, peeled and chopped into cubes
  4. Take 1 teaspoon roasted Cumin Seeds powder
  5. Get 1 teaspoon Red Chilli flakes
  6. Get 1/4 teaspoon Turmeric Powder
  7. Use 3 tablespoons Oil
  8. Use 2 tablespoons finely chopped Coriander Leaves
  9. Use to taste Salt
  10. Take Halwa Poori :
  11. Take Poori Ingredients:
  12. Use 1 cup white flour
  13. Get 1 cup whole wheat flour
  14. Take 1 teaspoon ajwain
  15. Get 1 tsp salt
  16. Get Lukewarm water for kneading
  17. Take Halwa Ingredients:
  18. Prepare 1 cup semolina (sooji)
  19. Provide 2 cups sugar
  20. Provide 3 cups water (prepare syrup by mixing sugar and water together with some green
  21. Take Cardamom seeds and a pinch of yellow food colour boil for a min and take off the heat)
  22. Get 1/2 cup Ghee/oil
  23. Take Seeds of 2, 3 cardamom pods (don't discard the shells, you can grind them in your Garam Masala)
Instructions to make Aloo ki sukhi sabji (Dry Masala Aloo) With Halwa Poori:
  1. Method For Aloo ki sukhi sabji - (Dry Masala Aloo) - Heat oil in a non-stick pan over medium flame.Add boiled potato pieces.and 5 to 6 minutes fry
  2. Add red chilli flakes, turmeric powder, roasted cumin powder, and salt as your taste required and sauté for 30-40 seconds.
  3. Garnish with coriander leaves and serve hot puri or paratha.
  4. Method For Poori: Mix all the ingredients together and knead well forming into a soft dough by using lukewarm water
  5. And let the dough rest for some time. Take some dough and form into golf ball sized by greasing your palms with some oil.
  6. Rest the prepared balls for a few mins, roll out and deep fry over medium heat by using slotted spoon to splash oil over the Pooris to fluff them.
  7. Take out in the sieve to drain the excess oil and serve immediately.
  8. Method For Halwa: Crackle some green cardamom seeds in hot ghee/oil on medium heat, add sooji and roast till you get the aroma but the colour doesn't change.
  9. Add hot sugar syrup to it very carefully, turning the burner to as low as to simmer. Cover the lid and switch off the heat after 2, 3 mins.
  10. Don't worry if it's still too runny, let it sit for a while before serving, all the moisture will be absorbed. Dish out and serve..

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