Halwa Nagori Poori Sabzi is a typical breakfast combination served on the streets of Old Delhi.
Halwa is made of semolina which we generally make but Nagori Poori is what was new for my BM friends when they were in Delhi for our 75th BM Meet .We had left as early as 8 am to be in the narrow lanes of Old Delhi for Exploring the Flavours and taking a food tour of Chandni Chowk .
We took two halts to enjoy some other street food before we reached the popular Shyam Sweets at Chawri Bazaar . We ordered the Bedmi Sabzi and Nagori Poori with Halwa . Nagori pooris are small semolina pooris which are crunchy yet melt in the mouth kinds . A Sooji halwa with cardamom and saffron is served with this Poori . The halwa is loaded with ghee but going to Delhi and not eating this halwa would be a shame . Seriously the complete platter of the sabzi achaar , halwa and pooris is mind blowing . Trust me my BM buddies who ate this must be drooling , am I right ?
The Aloo Sabzi is made in pure ghee and that’s the beauty of the dish . Tempered with the whole spices the fenugreek and fennel seeds give a wonderful aroma and flavour to it . Yogurt is used to thicken the gravy . A special carrot pickle is served in winters while a mango pickle is substituted in summers . These pickles are made fresh and last just two to three days . They hardly have oil , but you could make the pickle with oil , like me which shall last you a while .
A delicious street food platter from Old Delhi which can be enjoyed for breakfast or lunch .I am posting all the recipes of this platter, so go ahead , try it and let me know how you like it .
1 cup semolina
1 cup ghee
1 cup sugar
1 tsp cardamom powder
Few strands saffron
1 cup all purpose flour
1/2 cup semolina
2 tbsp oil
1/4 tsp carom seeds
Salt to taste
Oil for frying
3-4 potatoes , boiled
1 tbsp ghee
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1/4 tsp fennel seeds
2-3 whole red chillies
1 tsp chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
2 tbsp tomato purée
Salt to taste
1/2 cup yogurt
1 tbsp fennel seeds
1/2 tbsp nigella seeds
1/2 tbsp mustard seeds
1/2 tbsp fenugreek seeds
1/4 tsp turmeric powder
1 tsp red chilly powder
Salt to taste
2 tbsp mustard oil
Dissolve the saffron in a tbsp of warm water and keep aside.
Heat ghee in a thick bottomed pan.
Add the semolina .
Simmer the flame and roast the semolina till it’s a nice pink.
While you are roasting the semolina, boil about 31/2 cups water and add sugar . Let it come to a rolling boil.
Once the semolina is roasted , add the boiling water , stirring continuously .
Increase the flame till water is absorbed .
Add the dissolved saffron and cardamom powder .
Simmer the flame and let cook till the ghee separates .
Cover and let cook for 3-4 minutes .
Mix both the flours .
Add carom seeds , salt and ghee.
Rub the gheei to the flour till it resembles bread crumbs.
Add warm water and bind the dough .
Cover and Keep aside for 30 minutes .
Pinch out small balls and roll 3” discs.
Deep fry .
These puris are light in colour, unlike the regular puris which are golden .
Boil potatoes , peel and mash them lightly with hands .
Add cumin seeds, fennel seeds, while red chillies and asafoetida .
Immediately add a tsp of water .
Add chilly powder , turmeric powder , coriander powder.
Immediately add the tomato purée and sauté till the ghee separates .
Add boiled , mashed potatoes .
Add salt and mix well .
Add 1/2 cup water and boil .
Add beaten yogurt and switch off the flame.
Peel and cut the carrots into batons .
Add the carrots , all the spices , salt and oil to a jar.
Mix well .
Use after 2-3 days .
Here is what I have been posting under Explore the Flavors