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 .
Halwa
Ingredients
1 cup semolina
1 cup ghee
1 cup sugar
1 tsp cardamom powder
Few strands saffron
Nagori Poori
1 cup all purpose flour
1/2 cup semolina
2 tbsp oil
1/4 tsp carom seeds
Salt to taste
Oil for frying
Aloo Sabzi
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
Pinch hing
1 tsp chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
2 tbsp tomato purée
Salt to taste
1/2 cup yogurt
Carrot Pickle
2 carrots
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
Method
Halwa
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 .
Nagori Poori
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 .
Aloo Sabzi
Boil potatoes , peel and mash them lightly with hands .
Heat ghee.
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.
Carrot Pickle
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
F – Fariyali Sabudana Khichadi
Halwa Nagori Poori Sabzi
Ingredients
Halwa
- 1 cup semolina
- 1 cup ghee
- 1 cup sugar
- 1 tsp cardamom powder
- Few strands saffron
Nagori Puri
- Ingredients
- 1 cup all purpose flour
- 1/2 cup semolina
- 2 tbsp oil
- 1/4 tsp carom seeds
- Salt to taste
- Oil for frying
Aloo Sabzi
- 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
- Pinch hing
- 1 tsp chilly powder
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 2 tbsp tomato purée
- Salt to taste
- 1/2 cup yogurt
Carrot Pickle
- 2 carrots
- 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
Instructions
Halwa
- 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 .
Nagori Puri
- 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 .
Aloo Sabzi
- Boil potatoes , peel and mash them lightly with hands .
- Heat ghee.
- 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.
Carrot Pickle
- Peel and cut the carrots into batons .
- Add the carrots , all the spices , salt and oil to a jar.
- Mix well .
Notes
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87
Loading InLinkz ...
Omg, this halwa nogari poori sabzi is inviting me. Oh god wish i get that whole plate rite now in front of me to enjoy these delightful dishes without any fuss. Ultimate combination.
Everything on that plate looks so awesome, Vaishali. Aloo subzi in pure ghee, i can imagine how delicious it would be .I guess just for the sake to taste this from the street vendors , i have to visit Delhi !!!
I regretted not making it to BM 75 meet and regretting it even more reading your post. I am salivating reading and looking at the pictures. What a combo!! Delicious !!
I had bookmarked this for the Marathon in case I could not find any ‘N’ dishes. Your whole platter of poori, subi and halwa sounds and looks amazing.
The whole platter sounds awesome. Very flavorful and colorful and calorie laden as well.
Omg di this Amazing , and The entire platter looks mindblowing !! I am in awww gawking the captures , Those poori’s look crunchy and perfectly shaped, the sabzi with tomato and yogurt base is just lip smacking, Carrot pickle is tongue tickling recipe and the Halwa is the show stopper .. This is a virtual treat indeed 🙂 Am speechless , looking at all your street foods 🙂 I remember having these in my delhi visit but I don’t remember were ..
Vaishali!!! Please pass me that platter! Yes, I am drooling over the pics and the memories!Laden with ghee or otherwise, it would have been a sin if we had not tasted it in Delhi!!
Can’t forget this halwa poori, Vaishali. As you said, I am drooling here. OMG, it was such an awesome dish and we all loved it. You have made me crave for some more..
Such a great effort vaishali and such a fabulous spread and a great effort looks mouth watering…
I still remember this treat and just went back to check on those pictures Vaishali, ah such nostalgic moments! your whole platter looks so amazing and so much efforts in getting the whole set of dishes done! Can’t wait to make it myself..too good Vaishali..
The virtual treat is making me drool and I am sure who enjoyed will be drooling. Loved your eco-friendly way of serving this. Simply superb. Truly you are exploring the flavors and letting us explore it via this virtual journey as well.
That is such a drool worthy street food Vaishali. Fried puri with ghee laden halwa, aloo subzi — all the components sound delicious on their own and I can imagine what a blast of flavor they might be together.
In one word- awesome ! anything else is an understatement.. trying to get the flavours here.. am sure u girls had a blast at the delhi meet 🙂 <>
OMG, what a platter vaishali, your BM buddy who didn’t come for that trip is also drooling, reading your description of this droolicious halwa-poori and subzi!!! everthing looks tempting, that pickle dunked subzi and those cripsy poori and saffron ghee wala poori, oh you are killing me, lunch time and i m on a low-carb diet!!!
Love this ultimate combo of Nagori poori, halwa and aloo sabzi. This is an ultimate combination and can make anyone drool. Love the entire setup and beautiful presentation.
This is the first time I am hearing about this poori and the whole platter just looks so inviting. Reading your posts takes me back to my days in Kanpur and Lucknow. I have always eaten halwa poori and aloo subzi for breakfast in our house owners house and used to enjoy it so much.
I never heard nagori before delhi trip… wonderful experience.. your dish comes out so well.
Such a delicious combination, poori, halwa and the sabji. Dehli seems to be the chaat haven for India. Bookmarking this recipe.