Ghaziabad Breakfast | Poori Sabzi Halwai Style is a special breakfast thali with Aloo Sabzi made in UP style. It is served with a Masala Poori along with Pethe ki Sabzi, Boondi Raita and Gajjar ka Halwa.
March brings us to the alphabets G, H and I in our journey of Breakfast on the Indian Streets. Today’s alphabet is G . I have picked Ghaziabad, the largest city in the Indian state of Uttar Pradesh. It is a part of the NCR and very close to Delhi.
When we talk of UP, I immediately think of the UP style Aloo Sabzi, which is also popular as Halwai Wali Sabzi. Saiya Ji Poori wale is a famous halwai shop that sells a complete Breakfast Thali in Ghaziabad. Ghaziabad Breakfast | Poori Sabzi Halwai Style thali includes 2 sabzis, Boondi Raita and five Masala Pooris. One can make a choice of dessert, as they are not a part of the breakfast thali. Gajjar ka Halwa, Gulab Jamun and some Mithais are on the menu.
I prepared the Aloo Sabzi following Halwai Style Aloo Sabzi, a recipe by Chef Kunal Kapoor. The sabzi turned out just as though you are eating at a halwai shop. Besides Aloo sabzi, I made Pethe ki Sabzi, Masala Poori, Gajjar Ka Halwa and Raita for my breakfast thali.
Ingredients for Aloo Sabzi Halwai Style
Potato: Use boiled potatoes to make the sabzi.
Ghee: Ghee enhances the flavour of the sabzi, but if you prefer oil then go ahead. The spices in the curry are very flavourful so you will not miss the ghee.
Spices: We will use whole spices like cumin seeds, fenugreek seeds, but coarsely grind the coriander and fennel seeds. They will impart a wonderful aroma, along with a delicious flavour.
How to make Ghaziabad Breakfast | Poori Sabzi Halwai Style
Aloo Sabzi Halwai Style
Firstly, boil the potatoes in a pressure cooker.
Once the pressure releases, let them come to room temperature.
Heat 3 tbsp ghee and add asafoetida, cumin seeds, coarsely coriander seeds. Next, add ground fennel and methi seeds.
Now add a green chilly, some finely chopped ginger.
Time to add turmeric powder, chilly powder, coriander powder and salt. Give them a good mix and let the spices roast for a few seconds.
Next, add the chopped tomatoes. Cook them till they are mushy and ghee starts to ooze out.
Add in the potatoes, squeeze them with your hands. Mix very well, so that the potatoes are well coated with the spices.
At this point add Garam Masala and Kasoori Methi.
Now add one and a half cups of water, keep stirring and adjust the consistency of the gravy.
Finally, add Dry Mango powder and Let cook for another few minutes.
Serve with Poori, Paratha, Bedmi Poori, Kachori or even with chapati.
Masala Poori
To.make Masala Poori mix flour, semolina and salt. Rub in a tbsp of ghee, so that the flour looks like crumbs.
Gradually add water and knead the dough. Cover and keep aside for 20 minutes.
Now divide the dough into two parts.
Cover and keep one aside.
In the second part add a tablespoon of besan, turmeric powder, red chilly powder, nigella seeds and fennel seeds. Now knead this dough to incorporate all ingredients.
We will make equal balls from both the doughs.
Now take one ball from each dough, place one on top of other or side by side and roll into a disc.Size of the disc will depend on the size of the ball.
Deep fry the poori to a crisp golden.
You shall there is a pattern in the poori.
Alternatively you can add the Masala to the complete dough too. You will need to double the quantity in that case.
Variations to Aloo Sabzi
Halwai style Aloo Sabzi has a typical taste, that is super flavorful. I love it as it is because the flavours of the Sabzi are to die for. So cook the Sabzi and try adding the following for variation.
- Mix in some boiled chickpeas.
- Add boiled Green Peas and turn it into Aloo Matar.
- Once the sabzi is ready , add some very finely chopped spinach . Close the lid and let rest for 5-7 minutes . The tender spinach will cook with the heat of the sabzi.
Make it Vegan !
The Aloo Sabzi is super delicious and Vegans can enjoy it too. Replace the ghee with any cooking oil that you prefer.
Serving Suggestions of Ghaziabad Breakfast | Poori Sabzi Halwai Style
The Aloo Sabzi tastes excellent with Masala Poori. However, you can choose from a variety of these too-
- Beetroot Poori
- Jeera Poori
- Luchi
- Melt in the mouth Poori
- Methi Poori
- Try serving it with Warqi Paratha or Palak ki Roti. I am sure you will love the combo.
- Kachori Sabzi is yet another popular combo that is a hit.
Storage Suggestions
The Sabzi can be stored in the refrigerator for a day or two, but you can freeze it for a couple of months.
Masala Poori can be stored for 2-3 days depending on the weather conditions.
Notes
- Boil the potatoes in advance, the Sabzi will be done in 10 minutes.
- Follow the perfect recipe and I can assure you, that it will become your favourite.
- Ghee and Aloo combo is heavenly, but if using oil, try using mustard oil in the Sabzi. It will taste super.
- Do not miss the asafoetida, it enhances the flavour of the Aloo Sabzi.
- I have made the masala Poori with a mix of two doughs, but you can add the masala to the flour before kneading too.
Popular street foods of Ghaziabad
- Chole Bhature
- Dahi Bhalle
- Pakore
- Lassi
A -Z Breakfast on Indian Streets
January
Amritsar Breakfast | Chola Poori
Bhavnagar Breakfast | Chana Moth
ChandigarhBreakfast | Matar Paneer Paratha
February
Eklingji Breakfast | Mirchi Vada
Faridabad Breakfast | Katlambe Aloo Chole
Ghaziabad Breakfast | Poori Sabzi Halwai Style
Equipment
- Pressure Cooker
- Wok / Kadahi
- Slotted Spoon
Ingredients
Aloo Sabzi Halwai Style
- 4 Potatoes
- 3 tbsp Ghee
- Pinch Asafoetida
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds cracked
- 1/2 tsp Fennel seeds ground coarsely
- 1/2 tsp Fenugreek Seeds
- 1 tsp Ginger chopped
- 1 Green Chilly
- 1 tsp Turmeric Powder
- 1 tsp Red Chilly Powder
- 1 tsp Coriander Powder
- 1 Tomato chopped
- 1 tsp Dry Mango Powder
- 1 tsp Kasuri Methi
- 1/2 tsp Garam Masala
- Salt to taste
- Fresh Coriander Leaves
Masala Poori
- 2 cups Wheat Flour
- 2 tbsp Semolina
- 1 tbsp Ghee
- Salt to taste
Masala
- 1 tbsp Besan
- 3/4 tsp Turmeric Powder
- 1/4 tsp Red Chilly Powder
- 1/2 tsp Nigella Seeds
- 1/2 tsp Fennel Seeds
Instructions
Aloo Sabzi Halwai Style
- Peel potatoes and boil until tender. Drain and crumble by hand. Set aside.
- In a deep skillet or saucepan, heat ghee. Add a pinch of asoefetida. After it sizzles, add cumin seeds, coriander seeds, fennel seeds and fenugreek seeds.
- Add green chilly and ginger. Sauté for a minute. Now add turmeric powder, chilly powder , coriander powder and salt. Give it a quick stir.
- Add tomato and cook until tomato turns mushy, about 5 minutes.
- Add potato, kasuri methi, garam masala and 1 1/2 cups water. Bring to a boil. Simmer for 10 minutes.
- Add mango powder and cook for 1 more minute.
- Add coriander leaves . Serve with Masala poori or your favorite flatbread.
Masala Poori
- Add the flour, semolina and salt in a mixing bowl. Mix well.
- Now add ghee and rub into the flour.
- Gradually add water and knead the dough. The dough should be hard. Cover and let rest for 15 minutes.
- Next divide the dough into two parts.
- We will add began, turmeric powder, chilly powder, Nigella seeds and fennel seeds to one portion.
- Knead this dough again so that all the spices blend well.
- Make small balls from both the doughs.
- Take one plain dough ball and one masala dough ball and roll it together. This will form a pattern.
- Heat oil and fry the masala poori.
- Similarly roll and fry all the pooris.
Notes
- Boil the potatoes in advance, the Sabzi will be done in 10 minutes.
- Follow the perfect recipe and I can assure you, that it will become your favourite.
- Ghee and Aloo combo is heavenly, but if using oil, try using mustard oil in the Sabzi. It will taste super.
- Do not miss the asafoetida, it enhances the flavour of the Aloo Sabzi.
- I have made the masala Poori with a mix of two doughs, but you can add the masala to the flour before kneading too.
This Poori Sabzi Thali looks straight out from a Halwai shop . Awesome presentation and very tempting thali .
Lovely presentation and the breakfast looks so delicious and mouth watering.
Breakfast thali is so delicious. Your styling and presentation looks just like it is served at the halwai.
Love the entire breakfast platter. Poori with sabzi and halwa is just mouth-watering !!
I am literally salivating at that whole platter of halwa poori. Looks absolutely authentic and rustic, and of course, I am sure is absolutely delightful.