Halwa Nagori Poori Sabzi
Halwa Nagori Poori Sabzi is a typical breakfast combination  served on the streets of Old Delhi.saffron flavored halwa tastes amazing with these pooris.
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  1. Dissolve the saffron in a tbsp of warm water and keep aside.
  2. Heat ghee in a thick bottomed pan.
  3. Add the semolina .
  4. Simmer the flame and roast the semolina till it’s a nice pink.
  5. While you are roasting the semolina, boil about 31/2 cups water and add sugar . Let it come to a rolling boil.
  6. Once the semolina is roasted , add the boiling water , stirring continuously .
  7. Increase the flame till water is absorbed .
  8. Add the dissolved saffron and cardamom powder .
  9. Simmer the flame and let cook till the ghee separates .
  10. Cover and let cook for 3-4 minutes .
Nagori Puri
  1. Mix both the flours .
  2. Add carom seeds , salt and ghee.
  3. Rub the gheei to the flour till it resembles bread crumbs.
  4. Add warm water and bind the dough .
  5. Cover and Keep aside for 30 minutes .
  6. Pinch out small balls and roll 3” discs.
  7. Deep fry .
  8. These puris are light in colour, unlike the regular puris which are golden .
Aloo Sabzi
  1. Boil potatoes , peel and mash them lightly with hands .
  2. Heat ghee.
  3. Add cumin seeds, fennel seeds, while red chillies and asafoetida .
  4. Immediately add a tsp of water .
  5. Add chilly powder , turmeric powder , coriander powder.
  6. Immediately add the tomato purée and sauté till the ghee separates .
  7. Add boiled , mashed potatoes .
  8. Add salt and mix well .
  9. Add 1/2 cup water and boil .
  10. Add beaten yogurt and switch off the flame.
Carrot Pickle
  1. Peel and cut the carrots into batons .
  2. Add the carrots , all the spices , salt and oil to a jar.
  3. Mix well .
Recipe Notes